Job Description

SUMMARY :

The Chef Manager is responsible for the overall catering operations for 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 :

• FMP preferred
• Safety training classes completed as required

Certifications :

• ServSafe Certification required
• OSHA Certification preferred but not 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.

Last updated : 2024-04-28