US-OK-Norman

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Job Description 

Responsible for all aspects of food production including menu planning and food preparation at account to ensure client satisfaction and retention. Implements business practices in order to uphold Company mission and values. Contributes to account revenue and operating profit contribution through the implementation of services and creation of opportunities for growth. Two locations involved, both having retail and catering. High level catering, managing multiple events.



Position Summary:

Responsible for food production in a foodservice operation. May be responsible for one area (i.e., hot foods) or could specialize (i.e., catering). Supervises a staff of hourly associates. May be responsible for food inventory and ordering. May conduct culinary training. Manages the kitchen. Reports to GM or Executive Chef.

Basic Education Requirement:

Technical, Trade, or Vocational School Degree

Basic Management/Supervisory Experience Required:

None

Basic Functional Experience Required:

1 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. You may substitute 1 additional year of experience for each year of education below the basic requirement above as long as you possess a high-school diploma or GED.Position Posting Title: Chef 

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Exercise your culinary muscle where chefs and food service managers lead their teams in preparing fresh, nutritious meals and providing exceptional service to guests, clients, patients and even the US Marine Corps.

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