Chef Manager

Chef Manager

We are seeking someone who is service driven to work fulltime as part of an amazing team of culinary professionals that creates Farm to Fork wholesome and delicious meals for our clients. You will need:

Full Vaccination against COVID-19 – CA required.

High school diploma or GED- required.

Great attitude - required.

Ability to safely lift 45 pounds and able to stand for a minimum of 4 hours or more - required.

Experience working in fine dining restaurants - preferred.

Experience grilling, sautéing, braising, stewing, and baking - desired.

Culinary Arts degree, Apprenticeship, or equivalent experience with From-Scratch Cooking - desired

Experience cooking for a minimum of 50 people or more – preferred 

We compensate you for your accomplishments and talents! Other qualifications, certifications, degrees including AA, BA earns you more $$ so let us know! – preferred.

Your Responsibilities 

Supervises at least two cooks to oversee the delivery of food service (breakfast, lunch, dinner and three daily snacks) to individuals diagnosed with a chronic mental illness and living in a large state-licensed residential care facility (up to 70 meals each meal period)

Coordinates, plans, participates in, and supervises the production, preparation and presentation of food derived from seasonal cycle menus. 

Plans, organizes, and monitors controls of food quality, presentation, and service.

Supervises the production of all food produced for breakfast, lunch, dinner and three healthy snacks daily.

Ensures COVID-19 procedures are followed by dietary staff and staff assisting with serving.

Oversee the sanitation and maintenance of kitchen facilities and equipment.

Assists Executive Chef with management of budget expenditures as well as expense and operational reports.

Managing time and attendance for all food service staff

Ensure that all kitchen equipment is maintained at all times.

Prepare menus and develop recipes within the respected scope of our seasonal cycle menus.

Develop and grow the menu for the dining area while managing and controlling food costs and offering high quality service to the residents and guests.