Kitchen Manager/ Chef

The Kitchen Manager/ Chef is responsible for the overall production within the facility, covering areas of quality control, costs, food production, personnel, safety, sanitation and customer satisfaction.

Specific Responsibilities:

1. Assists in meeting facility budget by achieving budgeted cost in areas of food, labor, direct and other expenses. Executes smooth operation on a daily basis.  Develops and follows through with action plans for improvements when costs are off plan.
2. Responsible for the overall production of meals in accordance with company quality food production requirements.  Properly estimates daily food production by using the Food Production Worksheets.  Responsible to use historical date for proper ordering of food quantities.  Utilizes on hand food profitably.  Conducts daily Production Meeting.  Responsible for the food production for catering functions/events.
3. Responsible for accurate inventories.  Responsible for taking accurate physical counts of all products, completing extensions properly and maintaining organized storage areas.  Purchase food and supplies from approved vendors and according to product specifications.  Checks receiving product against invoices.  Completes vendor evaluations forms and forwards appropriately.

Qualifications

5+ Years Leading Team in Professional Kitchen

Culinary Degree or related experience

Experience working with a managing in a union environment

Ability to develop menus for special events and run catering functions