Prepared Foods Manager/ Chef

Job Summary

To effectively direct and supervise all functions and activities of the Food Service Department to achieve maximum sales and profit goals.

Essential Job Functions

• Knowledge of merchandising techniques and “special events" within a food service setting.
• To oversee and execute all operation objects set forth for the Food Service department.
• The food service department will include all hot foods, salad bar, store made sandwiches and salads.
• Responsible for managing the budget and department expenses, sanitation, safety, regulatory compliance, menu development, preparation and service of food.
• Responsible to check and verify all Food Service department deliveries and invoices to ensure accurate billing from vendors.
• Responsible to maintain acceptable inventory levels to ensure the highest quality of freshness of all products.
• Meet profit objectives by controlling food, supply, and labor costs and maximizing sales potential through aggressive marketing and/or promotions while controlling shrink.
• Record, track, and maintain inventory levels of product used for food preparation.
• Maintain sanitation, health, and safety standards in work areas.
• Assess sanitation practices and establish sanitary controls as required by the county and/or state health department and company policy.
• Handle damages and spoiled products according to company policies and procedures.
• Ensure favorable image with guests through a clean, attractive and friendly food preparation and serving by complying with sanitation, safety, and security company policies.
• Plan, develop, maintain, and execute food preparation tools essential to managing inventory and production while controlling shrink.
• Observe state and health department regulations pertaining to food safety and sanitation and to also maintain a housekeeping program to ensure a clean and orderly department.
• Ensure compliance to local, state, and government weights and measures, and food labeling laws.
• Effectively train and develop food preparation employees on programs, equipment function, and fundamental cooking principles.
• Schedule personnel to achieve highest quality of customer service.
• Absorb and enforce all company policies as stated in the Employee Handbook.

Supplemental Job Functions

• Candidates will conduct regular departmental meetings for the entire staff to communicate plans, programs and policies, in order to teach, resolve problems, and seek suggestions for improvement.
• To oversee the prepared food department and assist in slicing and making prepared food trays when necessary.
• To assists in the hiring, training, appraisal, and discipline of the food service employees.

Minimum Knowledge, Skills And Abilities

• Minimum 2 years’ prior experience in food service management, retail department management, guest relations, and/or customer service experience.
• Must have the ability to read and write to properly tag merchandise, order merchandise, and maintain an acceptable inventory level.
• Basic analytical and math skills necessary for interpreting invoices, gross profits, and labor percentages.
• Must have strong interpersonal skills and the ability to quickly and effectively resolve issues that arise with both staff and customers.
• Must have excellent oral and written communications skills for dealing with guests, employees, supervision, and vendors.
• Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. ServSafe certification or comparable required.
• While performing the duties of this job, candidate will be required to stand for extended periods of time (2hrs+).
• Situation will require lifting, bending, stooping, pushing and pulling, occasionally having to lift objects up to, and possibly over, 50 pounds.
• Basic computer skills essential with heavy focus on Microsoft programs.
• Must be a vibrant and dynamic personality with a high level of enthusiasm and a sincere passion for working with people and food.