Catering Chef - Archbishop Edward A. McCarthy High School

About the role

Responsible for the supervision, training, and management of the food service operation. Ensures that appropriate quantities of food are prepared and served.

Responsibilities

• Produce and maintain work schedules and may prepare production records.
• Direct daily activities.
• Maintain food production that ensures the safety and quality of food according to policies, procedures, and department requirements.
• Ensure that food items are stored in a safe, organized, and hazard-free environment.
• Maintain all serving schedules; ensure that all food items are served per menu specifications in a safe and appropriate manner according to departmental policies and procedures.
• Maintain a sanitary department following health and safety codes and regulations.
• Maintain accurate inventory on a weekly basis according to departmental policies and procedures.
• May prepare orders as needed per vendor to ensure accurate production for location.
• Must be knowledgeable in operating an efficient cost-effective program.
• Supervise and evaluate employees; counsel; promote employee growth, efficiency, morale, and teamwork.
• Job duties may change or new ones may be assigned without formal notice to meet commitments.

Requirements

• Must read, write, and understand verbal instructions.
• Must complete a sanitation course either before or during the first year as a lead.
• Ability to perform basic arithmetic.
• Maintain emotional control under stress.
• Ability to resolve interpersonal situations.
• Strong organizational skills.
• High School Diploma/GED or equivalent.

Physical Demands

• Lifting, bending, pushing, pulling, and/or extended walking and standing.
• May require uniforms and/or usage of Personal Protective Equipment (PPE).