Description

We are looking for a highly trained and experienced chef to devise and implement systems, increase revenue, grow with our business, inspire, and lead a team. If you believe you have these qualifications and experience needed to run a fully that this job is for you!

Summary of Position:

Accurately and efficiently manages the production and cooking meats, fish, vegetables, soups and other food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final product preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

Duties & Responsibilities:

• Recipes
• Develops, tests & maintains recipes with the entire kitchen staff
• Assumes 100% responsibility for quality of products served.
• Records & documents new or changes to recipes to the corporate office through pictures, proper measurements & preparation notes so that positive changes can be shared and consistency between facilities can be accomplished
• Properly trains staff on recipes and demonstrates the proper methods so that the staff can reproduce the recipe unsupervised.
• Monitors that recipes are being replicated properly and that portions are followed according to SOP’s, Recipes and Spec Sheets. We cannot under or overserve.
• Product & Inventory
• Accurately orders all necessary products to produce for upcoming orders and forecasted orders.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Sets par levels and training for pre-portioned products for quick turnaround of last minute orders or menus items that are not ordered regularly.
• Reduce store runs on regularly used products, In-Flight runs only
• Properly receives supplier orders; checks for quality and rejects unacceptable product. Follows HACCP regulations and documentation for receiving product along with checking each item for quality and reject any issues.
• Maintains & calculates full weekly inventory to give a true reflection of the weekly P&L.
• Handle, store and rotate all products properly using FIFO.
• Label all open products with proper Dates, Product Name & Expiration Date
• Staffing
• Maintains a level of staffing to accurately and efficiently produce orders in a timely manner while maintaining the proper labor percentage.
• Creates work schedules and relays the information to the employees in a timely manner, at least 5 days prior to changes.
• Develops the kitchen staff to become individual leaders and experts in their positions while cross training to cover shortages or increased business in an area.
• Develops the kitchen as one unit not just In-Flight Chef’s and Institutional Chef’s
• Creates food prep assignments during off-peak periods
• Conducts 90 day, Yearly and Promotional reviews for Kitchen staff
• Assists in the management of all staff for the facility to help with the overall health of the facility
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Records and reports equipment temperatures and failures. Maintains or schedules equipment repairs to keep the facility operational.
• Creates and trains on the proper opening and closing duties of the kitchen and checks that the proper checklists and duties are being followed.
• Maintains Health Department, HACCP and FDA Standards for Cleanliness, Food Storage Temperatures, Cook Temperatures, etc… at or above a score of 95
• Attends all scheduled employee meetings and brings suggestions for improvement
• Any and all other duties assigned

Requirements

Qualifications:

• A minimum of 5 years of experience in kitchen preparation and cooking.
• At least 2 years experience in a similar capacity.
• Must be able to communicate clearly with managers, kitchen and packaging personnel.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to work in a standing position for long periods of time (up to 10 hours)
• Associates Degree
• General Microsoft and Computer Knowledge
• ServSafe Certified