SUMMARY: The Chef/Manager is responsible for the overall operations for the kitchen area of the facility, including all cost and budget maintenance.
Chef/Manager will hire staff, purchase product, and ensure everyone is trained on proper food preparation and kitchen safety techniques.
Additionally, Chef/Manager ensures that the company's standards are upheld: the food looks good and is cooked properly, portioned correctly, and cooked and served quickly.
The Chef/Manager will also make sure that the kitchen meets all sanitary standards.
ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: · Assist Director in managing all production requirements following recipes, safe food handling principles in a sanitary and professional manner.
· Manage and cultivate team to perform up to standards set forth by management.
· Coordinate all cooking, prepping, etc.
of skillet station according to production schedule.
· Be proficient in recipe procedure, measurement conformity, cooking techniques.
· Perform temperature checks during production period to ensure food is being held and prepared at correct temperatures.
Maintain all Logs.
· Follow and manage sanitation requirements as prescribed by head chef or director.
· Assist in implementation and follow-up on sanitation cleaning schedule for all kitchen areas and equipment.
· Complete and submit weekly payroll accurately and efficiently.
· Assist with production in cold pantry station when applicable.
· Conduct weekly kitchen meetings to be attended by all kitchen personnel.
Education: * College/Culinary degree preferred.
* FMP preferred * Safety training classes completed as required Certifications: * ServSafe Certification required Computer Skills: * All Microsoft Office Suite products * Ability to learn new software programs Other Qualifications, Experiences, and Competencies: Minimum 3-5 years of high-volume food service management experience required.
Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled