TheChef/Manager reports to the General Manager and is responsible for organizing the kitchen tomaximize flow in the Cafe, executing and assisting in events and cooking classes,maintaining the cost of goods, general housekeeping in adherence to allcompany policies, ensuring quality and consistency of food, managing(including training and validating skills) of cooks, working with the managementteam to execute ideas to bring in new and returning customers. Alongside theCafé General Manager, the Chef/Manager will act as a service leader in theCafé, be accountable for service standards and customer experience – includingthe coffee program - and support catering programming growth and innovation. Centralto all efforts is living and encouraging company standards ofbehavior and culture.

Essential Functions

Employees must be able to perform the essential functions of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions.

• Alongside the General Manager, act as an operational leader for all café operations including food, service, and coffee/barista programs
• Plan menus for all food outlets in business
• Schedule and coordinate the work of Chefs, Cooks, and other Kitchen Employees
• Ensure that high standards of hygiene, cleanliness, and safety are maintained
• Cook or ensure items cooked in the kitchen are done promptly, adhering to food safety and health codes
• Answer questions about our food, beverages, local sources, and other restaurant services
• Ensure the team is adhering to opening and closing lists
• Safeguard all food handlers' work practices by implementing training programs to increase their knowledge about safety and Health Department requirements
• Ensure guests are satisfied with the beverage, food, and service. Respond promptly and courteously to any requests and deliver excellent customer service
• Approve the requisition and purchase of products, equipment, and other necessary supplies
• Work morning and night shifts as needed
• Develop standard recipes and processes for food preparation and presentation to assure high quality
• Attend Food and Beverage staff and Management meetings
• Cook or directly supervise the cooking of skill-intensive items
• Prepare necessary data for budgets and take corrective actions to ensure financial targets are met
• Implement measures to minimize Cost of Goods, labor costs and establish appropriate menu pricing
• Meet with Event Sales Specialist weekly about food for events and classes
• Strive to consistently exceed guests’ expectations
• Generate sales and cross sell all products and services within the Bodacious Shops
• Adhere to dress code, standards of behavior, and all company policies, procedures, and practices
• Assist any areas of food production as needed to maintain standards
• Attend quarterly Leadership Development Institute (LDI) Training and complete assignments
• Attend and lead quarterly, monthly staff meetings
• Recruit, hire, discipline and terminate employees to HR standards

 Knowledge, Skills, and Abilities

• Maintain professional attitude and appearance at all times 
• Well-organized and detail-oriented with all guest services 
• Required to stand, walk, and lift items (up to 40 lbs.) regularly 
• Ability to understand and carry out oral, basic computer skills, written instructions and request clarification when needed
• Be able to work weekends, holidays, and special events
• Excellent communication skills
• Basic knowledge of budgets, financial statements, and hiring practices 
• Ability to work independently and as part of a team
• Ability to build relationships with customers 

Education and Experience

High school diploma or GED and five to ten years of experience preferred, or related experience and/or training, or equivalent combination of education and experience.

Position Type/Expected Hours of Work 

This is a full-time position. Days and hours will vary to include evening and weekend work according to business needs.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The key physical requirements of this position include the ability to walk and stand for an extended period of time, lift up to 40 pounds, and the use of standard kitchen equipment.

Other Duties 

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Equal Employment Opportunity

Studer Family of Companies provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.