SUMMARY:

The Chef Manager is responsible for the overall catering operations for the facility, including all cost and budget maintenance. Chef/Manager will hire staff, purchase product, and ensure everyone is trained on proper food preparation and kitchen safety techniques. Additionally, Chef/Manager ensures that the company's standards are upheld: the food looks good and is cooked properly, portioned correctly, and cooked and served quickly. The Chef/Manager will also make sure that the kitchen meets all sanitary standards.

ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES:

· Assist Director in managing all production requirements following recipes, safe food handling principles in a sanitary and professional manner.

· Manage and cultivate team to perform up to standards set forth by management.

· Coordinate all cooking, prepping, etc. of skillet station according to production schedule.

· Be proficient in recipe procedure, measurement conformity, cooking techniques.

· Perform temperature checks during production period to ensure food is being held and prepared at correct temperatures. Maintain all Logs.

· Follow and manage sanitation requirements as prescribed by head chef or director.

· Assist in implementation and follow-up on sanitation cleaning schedule for all kitchen areas and equipment.

· Complete and submit weekly payroll accurately and efficiently.

· Assist with production in cold pantry station when applicable.

· Conduct weekly kitchen meetings to be attended by all kitchen personnel.