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Form of workJob Description
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.
Requirements
Education:
Certifications:
Computer Skills:
Other Qualifications, Experiences, and Competencies:
Minimum 3-5 years of high-volume food service management experience required.
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.
Requirements
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.
