Chef Manager II-- Private School

Responsibilities

• Directly prepare food and supervise at least two full-time employees in the preparation and service of food.
• Provide leadership, training and oversight for all unit activities to meet organizational and client objectives.
• Train and manage kitchen personnel and supervise/coordinate all related culinary activities to include food safety standards and allergen training.
• Weekly purchasing, monthly inventory management and accurate cash handling.
• Establish presentation techniques and quality standards, plan and price menus.
• Ensure proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen.
• Oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.
• Administrative duties to include maintaining budgeted food cost and labor cost, ordering and weekly and monthly reporting.

Qualifications

• Ideal candidates will possess a culinary degree or certification, and/or seven to nine years in a related position with comparable experience.
• Possess required culinary expertise to execute the forecasting, preparation and safe storage of all regular and catering menu items.
• Requires knowledge of the principles and practices within the food profession to include food safety, budget management and employee training and development.
• Requires time management, ability to multi-task and problem solve, strong oral, reading and written communication skills.
• Must be able to stand for extended periods of time.
• Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards.
• ServSafe and Allergen Awareness Certifications required.

Benefits

• Medical, Dental & Vision
• Paid Time Off
• 401K Plan with Company Match
• Life & AD & D Insurance
• Short & Long-Term Disability