What are the responsibilities and job description for the Traveling Chef Manager position at Cal Block, LLC?
The Traveling Chef Manager position includes the following but is not limited to:
- Traveling to different locations and providing necessary culinary and managerial support.
- Leading staff with proper communication skills and composure.
- Handle a 50-55 hour work week with open availability.
- Work towards being state-ready at all times.
- Maintain a clean and organized work environment.
- Establish, enforce, and maintain all service, sanitation, and state compliance standards.
- Hands-on supervision of preparation.
- Assist in picking up shifts when there are call-offs.
- Focus on safety, quality, consistency, and organization.
- Maintain standards of quality, costs, eye appeal, and overall flavor.
- Ability to assume complete control of the kitchen without a manager.
- Communicate with the Manager on supervision and development of employees, ensuring they maintain a productive and positive attitude.
- Responsible for knowing all aspects of the culinary operation.
- A keen understanding of therapeutic and modified diets and preparation.
- Prior healthcare experience (minimum 1 year).
- A passion for giving true hospitality (both to guests and staff members).
- Critical problem-solving skills.
- Self-motivated team player.
- Punctual, adaptable, and passionate.
- A keen ability and desire for team development.
- A “do whatever it takes” attitude.
- The ability to pivot quickly and be adaptable in all situations
- Strong leadership skills.
- Maintains the highest standards of sanitation and safe work environment
- The desire for continued learning.
- Prepare all food items as directed in a sanitary and timely manner.
- Follow recipes and presentation specifications.
- Operate standard kitchen equipment safely and efficiently.
- Clean and maintain the station by practicing good safety and sanitation.
- Assist with the cleaning and organization of kitchen and equipment.
- Assist in placing food orders and putting away the food order.
- Give relief to the Dietary Manager so they may have days off and fill in for managerial duties as needed.
- Restock items as needed throughout the shift.
- Adhere to all sanitation and food production codes.