Chef Manager

Job Description

Job Description

Description : Job Summary

You will work alongside the District Manager to monitor daily kitchen / front of house activities, develop kitchen / front of house staff, aid in purchasing, and cost control. Ensures compliance with menu standards, Tri-Service Food Code and the Performance Work Statement (PWS), ServSafe, and Southern Foodservice Management Standards, Policies & Procedures and HACCP Plan (SureSafe). All the above listed job duties are to be executed in a teamwork type of approach and atmosphere.

Responsibilities

• Provides guidance to kitchen staff members regarding food preparation, cooking, and presentation.
• Oversee and organize kitchen ordering, storage, and issuance.
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
• Trains new kitchen employees to Warrior Restaurant and kitchen standards.
• Manage food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
• Be involved with product inventory.
• Supervises all food preparation and presentation to ensure quality and Warrior Restaurant standards.
• Works with Cooks to maintain kitchen organization, staff ability, and training opportunities.
• Works with managers, cooks and utility on the sanitation program already in place, as well as keeping temp and sanitation logs.
• Sanitation buckets, date and labeling and daily cleaning in the kitchen.
• Verifies that food storage units all meet standards and are consistently well-managed.
• Coordinates with management team on supply ordering, budget, and kitchen efficiency and staffing.

Southern Foodservice Management’s Culture

We have a philosophy for each and every one on our service team to give something extra. A Southern Foodservice Management employee :

Qualifications and Skills

Requirements :

Physical Requirements :