Job Abstract

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 all staff are trained on proper food preparation and kitchen safety techniques. Additionally, Chef/Manager ensures that the company's standards are upheld: the food is visually appealing, cooked properly, portioned correctly, and cooked and served quickly. The Chef/Manager will also make ensure that the kitchen meets all sanitary standards.

ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES:

• Assist General Manager 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 and prepping of stations according to production schedule.
• Be proficient in recipe procedure, measurement conformity and cooking techniques.
• Perform temperature checks during production period to ensure food is being prepared and held at correct temperatures. Properly maintain all temperature logs.
• Follow and manage sanitation requirements as prescribed by General Manager.
• 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 meetings for all kitchen staff.
• Operate a first-class STUDENT dining establishment by implementing Whitsons high standards in all facets of the operation.
• Conduct all exhibition cooking with Team Members. Act as liaison between MS lead cooks and FSD.
• Merchandise, merchandise, merchandise. Create fresh, colorful, eye-appealing presentations daily for each station to encourage sales.
• Maintain and periodically redesign all servery decor
• Determine time and sequence of cooking operations to meet meal serving deadlines (e.g., breakfast and lunch).
• Delegate applicable food preparation responsibilities to cooks or food service workers.
• Assume a leadership role in a helpful, positive manner.
• Create a harmonious working relationship with staff and client by demonstrating consistent and equitable treatment of workers.
• Maintain food cost at budgeted levels according to guidance from Assistant Director.
• Develop, implement and update job descriptions for all team members after approval of FSD.
• Design, set up, implement and post an effective cleaning schedule for the location that encompasses all facets of the operation, making sure that all duties are properly assigned. Follow-up on same.
• Set up and maintain walk-ins and storerooms according to inventory order and sanitation guidelines.
• Train and cross-train all team members in each position at unit.
• In-service all team members on sanitation, safety, HACCP, Allergen and customer service.
• Hold monthly safety meetings and internal audit inspections
• Read, memorize and implement all company policies.
• Complete all paperwork daily and submit to corporate office weekly.
• Prepare all week ending reports (i.e., WOR, payroll, cash sales, summary sheet, inventories) in timely
• Work with FSD to cost analyze all cycle menus by station and student preferences.
• Follow all corporate programs and develop 2 marketing and theme promotions per month at facility.
• Prepare location for Q/A inspection by using the District Manager’s Check “Yes” for Success list.
• Complete all training requirements within 18 months of employment.
• Conduct or oversee line school daily.
• Maintain dress code in unit.
• Hold meetings with entire staff at least one time per week to discuss issues related.

Salary: starting at 60k/year

Education:

• College or Culinary degree preferred.
• Food Management Professional 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.