Chef

• Manages activities and directs and coordinates cooks, and other kitchen workers engaged in preparing and cooking food
• Designs creative menus and plans production
• Establishes presentation technique and quality standards
• Attends and orchestrates all tastings
• Schedules and supervises kitchen employees
• Coordinates and directs training of Supervisor, cooks, Dishwasher and other kitchen workers
• Oversees all aspects of Culinary operation functions
• Estimates food consumption and purchases kitchen supplies including food product
• Sets pars for all menus
• Creates a legible binder for all recipes with pictures
• Ensures that recipes are being used in the preparation of every menu item
• Reviews menus, analyzes recipes, and determines food, labor and overhead costs
• Assigns prices to menu items in accordance with budgetary goals
• costs out menus when necessary
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner
• Establishes and enforces nutrition, sanitation and quality standards for food and beverage

• Certificate from accredited culinary school, college or technical school
• Five or more years of hands on experience
• Three or more years of kitchen/culinary supervisory experience in a high-volume catering environment
• Current certification in food handling and safety sanitation (Serv-Safe or similar) or ability to be certified with minimal preparation
• A valid food handler’s card (must be obtained within 30 days of hire)
• Ability to communicate effectively and professionally both verbally and in writing
• Ability to use and maintain basic food service and kitchen equipment
• Ability to train others in the use of basic food service and kitchen equipment
• Ability to interact with all levels of staff, including management
• Ability to analyze and understand profit and loss statements
• Ability to problem solve
• Ability to work under limited supervision
• Skill to operate modern office equipment including computer, fax, phone, and copy machine
• Skill to operate refrigerated catering truck
• Physical ability: regular standing and walking for extended periods of time
• occasionally lifting and/or moving up to 100 pounds
• Specific vision abilities required include close vision for quality control
• Must be able to withstand loud noise in the environment
• Ability to work flexible hours, including nights, weekends and holidays, in addition to normal business hours

The company will cover the cost of the food handler’s card training and compensate employees for the time spent completing the course