Careers
Chef
Job summary
- Food production and ordering
- Training of staff and maintaining HACCAP protocols.
- Maximizing the value of all cuts by meeting expected yields, while at the same time, delivering exceptional product to meet the needs of our high end customers.
Summary of Essential Job Functions
- Monitors food production to meet Nutrition & Dietary Menu Mixes
- Supervises and supports production and set up for the day's food; train employees in safety, proper culinary skills, customer service; and develop menus
- Supervises the staff regarding production, merchandising, quality and cost control; labor scheduling and staffing
- Hires, trains, nurtures, and supervises the work of food and pastry production staff per company standards and in compliance with all applicable employment laws
- Meets all health department standards for safe food handling
- Maintains records to comply with the company, government and accrediting agency standards
- Has advanced food safety knowledge and be organized with the ability to flourish in a fast paced environment
- Walks, stands, and/or bends continuously to perform essential job functions
- Culinary instruction and/or special presentations
- Maintains food storage, receiving and rotate and stocking
- Purchases various food products as per indicated levels
Minimum Requirements
- US Citizenship
- Successful Candidate must pass a Government Background Clearance with No Records of Misdemeanors, Drugs and Good Credit Check
- Valid Serve Safe or similar Food Safety Certification
- Empathetic Communicator with Servant Leadership Skills
- Believes in putting their People First
- Hard working Accountable Person who believe in Exceptional Customer Service, Ownership, & Developing associates at all levels
- Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
- A degree in Hospitality and/ Culinary Program from an accredited institution is a must
- 2-5 years experience managing a small to medium volume food service operation
- Managed 10+ staff in a restaurant, catering, fast food, food courts & institutional or government operations
- Experience in the Cost Management plus P &s L's
- Experience with computerized Micros POS system & Record Keeping
- 3-5 years culinary experience in a high volume food service operation -OR- 5+ years experience as a Sous Chef in similar size operation
Abilities Required
- One who is not afraid to make a decision while possessing exceptional Business Math, Accounting, Spreadsheet, Email and Strong Analytical Skills
- Ability to multi-tasks; embrace a positive teamwork environment
- Ability to be a self-starter
- Ability to process administrative tasks, such as new hire paperwork, and other office duties
- Ability to understand high-volume operations
- Possess excellent written & verbal command of the English Language
- Bilingual Skills a plus
Disclaimer
The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.