Area Chef

• Train and lead kitchen personnel
• Estimate food consumption and requisition or purchase food
• Select and develop recipes as well as standardize production recipes to ensure consistent quality
• Establish presentation technique and quality standards
• Plan and price menus
• Ensure accurate equipment operation/maintenance
• Ensure accurate safety and sanitation in kitchen
• May cook selected items, no more than 20% of the time
• May coordinate special catering events and may also offer culinary instruction and/or demonstrates culinary techniques
• Directly supervises kitchen personnel with responsibility for hiring, mentoring, performance reviews and initiating pay increases

• 8+ years of industry & culinary management experience
• Requires a bachelor's degree or equivalent experience
• The ability to lead in a diverse environment with focus on client and customer services is essential to success in this role
• Previous experience with control food & labor cost, demonstration cooking, menu development and pricing and development of culinary team preferred
• P&L accountability and/or contract-managed service experience is desirable

P&L accountability and/or contract-managed service experience