Corporate chef for Central Kitchen
Develops and implements menus, recipes and service concepts for assigned units.
Manages all food production for unit.
Establishes implements and maintains department service standards for quality products and food safety.
Maintains and utilizes computerized systems to manage production data.
Develops, implements, and analyzes appropriate inventory tracking, quality control measures and quality initiatives.
Manages production supervisor(s)/cooks/ingredient control. This includes hiring, training, counseling, performance appraisals and disciplinary action.
Department liaison for preventative maintenance, , and equipment repair in the unit.
Monitors department procurement activities to ensure efficient utilization of resources.
Meets customer and corporate foodservice related satisfaction standards.
Meets budget targets through menu and recipe development.
Develops, implements, analyzes appropriate quality control, (i.e. food quality and temperature) measures for food production.
Ensures compliance with all regulatory agency standards and all departmental and organizational policies and procedures.
Ensures compliance with all departmental requirements for in-service training, employee orientation and training, timely completion of performance appraisals, and timely submission of department reports.
Collaborates with franchise team in the department to ensure that department goals are accomplish
Position Qualifications Include
Knowledge, Skills, and Abilities
Degree in Culinary Arts Management
Competent in preparation of spreadsheets, data bases, word processing
Minimum of five years experience in senior management of a complex food service facility
Proven ability to manage financial targets of revenue and expenses
Strong interpersonal skills
Problem identification and solving,
Manage stress effectively.
Able to communicate using a variety of technology Working knowledge of various computer software programs (MS Office, restaurant management software, POS)