Budgeting, Cook Dishes, Food Safety, Production Schedule, Requirements Management, Sanitation, Team Lead/Manager
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 everyone is trained on proper food preparation and kitchen safety techniques. Additionally, Chef/Manager ensures that the company's standards are upheld: the food looks good and is cooked properly, portioned correctly, and cooked and served quickly. The Chef/Manager will also make sure 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, prepping, etc. of skillet station according to production schedule.
- Be proficient in recipe procedure, measurement conformity, cooking techniques.
- Perform temperature checks during production period to ensure food is being held and prepared at correct temperatures. Maintain all Logs.
- Follow and manage sanitation requirements as prescribed by head chef or director.
- 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 kitchen meetings to be attended by all kitchen personnel.
ADDITIONAL DUTIES AND RESPONSIBILITIES:
- Perform additional duties as assigned.
Salary: $60,000-$65,000