As the Chef, you would oversee the culinary production of a high volume facility that operates Monday-Friday. Candidates should be able to do the following: · Plan and develop menus. Forecast, analyze, and cost food items and portion specifications to unit. Ensure compliance with established budget. Plan, schedule, supervise, and participate in the culinary work of the unit to ensure proper production, distribution of assignments, and prompt, safe, and efficient preparation of foods. · Oversee the preparation of food for service. · Recruit, supervise, train, schedule, discipline, and direct the culinary and utility staff. · Monitor customer flow and determine food and supply needs for unit. Maintain inventory control of food and supplies. · Maintain and ensure safe facility environment including standards for maintenance and upkeep of kitchen equipment, food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene. Notify General Manager of all unusual events, circumstances, or other safety or quality control issues. · Respond to customer inquiries and resolve customer complaints.
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