Job description
Overview:
This position receives general supervision from the Executive Chef who assigns work verbally or through written instructions given on menus and work schedules. Work is reviewed by observation on a daily basis for the quality and quantity of food prepared, conformance with standardized menus and/or recipes, and to ensure compliance with safety and sanitation procedures. Must follow state health, safety, and sanitation regulations as applicable to operations of volume dining or food service facilities. Work schedules and standardized menus and/or recipes are followed to prepare food as scheduled. Food service policies and procedures are also used as guidelines when performing the work. Responsibilities:
This position maintains regular responsibility for scheduling, inventory, ordering, sanitation, implementation of cost controls, coordinating the production of lunch and/or dinner entrees, maintaining adequate products and supplies, assisting the Executive Chef in menu development, keeping various food records, and assigning or reviewing work of others. Additionally, the Chef de Cuisine will be responsible for assisting higher levels by implementing and maintaining SOPs as well as the training, mentoring, and supervision of kitchen associates.
This position receives general supervision from the Executive Chef who assigns work verbally or through written instructions given on menus and work schedules. Work is reviewed by observation on a daily basis for the quality and quantity of food prepared, conformance with standardized menus and/or recipes, and to ensure compliance with safety and sanitation procedures. Must follow state health, safety, and sanitation regulations as applicable to operations of volume dining or food service facilities. Work schedules and standardized menus and/or recipes are followed to prepare food as scheduled. Food service policies and procedures are also used as guidelines when performing the work.
- Cooking and Coordination - prepares food according to standardized menus/recipes as described by the production work schedule; may gather and combine ingredients required by standardized recipes; washes, slices, chops, grates, stirs, kneads, measures, mixes, and weighs food products; cooks foods by boiling, grilling, steaming, deep frying, roasting, or baking; cooks various foods; uses commercial cooking equipment such as grills, steam jacket kettle, slicers, mixers, and choppers; adjusts recipes for larger quantities and makes recipe changes when necessary to obtain a better quality product; prepares food for distribution in dining outlets and ensures that all food produced meets the highest possible quality standards.
Personnel Management - assigns tasks to culinary associates; trains associate on production of food and proper cooking techniques; ensures culinary associates are working to task, following recipes, using proper techniques, and producing food product to standard; holds associates accountable when standards are not met by utilizing progressive coaching and counseling; documents all coaching and counseling according to company standards.
Cleaning Functions - puts food away in designated storage; assigns and supervises cleaning of all necessary equipment and kitchen surfaces, assisting when needed; always keeps the work area in sanitary condition; teaches and monitors other kitchen workers proper sanitation procedure.
- Additional responsibilities include hiring new dish staff and providing training to facilitate quick acclimation; working with other chefs to develop and maintain the restaurant menu; setting regular cleaning standards for the kitchen and verifying that staff is maintaining sanitation levels; may create schedules for all kitchen staff; assists with ensuring that all employees are following FIFO standards; provide information to management concerning unit needs such as equipment and supplies; monitoring budget to stay within allocated expenditures.
- 4 years of cooking experience in an institution or commercial firm serving complete meals or an Associates degree in Food Service Management, Foods and Hospitality Service, or directly related field with equivalent work experience
- ServSafe Food Manager Certification or ability to obtain certification within 60 days of employment
- Ability to work nights, weekends, and holiday periods to meet business needs
- Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law
- Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education, and personal references, per Company policy, unless prohibited by federal, state, or provincial law
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