Chef Instructor / Quality Control - Sant Ambroeus

Key Responsibilities/Accountabilities:             Culinary Instructor Leading individuals or groups in projects and menu changes. Teaching staff any requested recipes. Assisting executive chef or sous chef in purchasing ingredients. Conducting research on food trends and techniques to stay current on cooking techniques. Teach how to maintain the quality and presentation of food to achieve favorable guest feedback and reviews. Using appropriate technology and up-to-date methods to teach cooking skills. Demonstrating proper cooking techniques and methods.  Demonstrating proper knife skills and safe handling procedures for kitchen equipment such as blenders or food processors. Analyzing chef’s progress and providing feedback to help chefs improve their skills. Creating menus based on seasonal ingredients and current trends in food preparation. Designing educational materials, such as lesson plans, recipes, and food preparation instructions. Conducting taste tests of new recipes to determine if they are suitable for use by the public.   Food Control Quality   Develop and maintain systems to ensure that facility adheres to company’s quality standards. Oversee food sanitation and safety. Maintain systems and tools for verifying process quality, such as SPC (statistical process control) and HACCP (hazard analysis and critical control points). Ensure effective training in food safety and quality control for facility team members. Report findings of quality control audits to General Manager. Troubleshoot food safety and quality control issues as they arise. Strong organizational, problem-solving, and analytical skills. Ability to manage multiple tasks at the same time. Strong interpersonal skills and proven leadership ability. Excellent judgment and an ability to make timely decisions. Interact regularly with engineering, manufacturing, and service functions to establish and define quality assurance standards for the site including manufacturing, sanitation, pest control, and disposition of ingredients or finished products. Represents quality assurance on enterprise-wide cross-functional teams. Stays up to date and builds expertise in food safety best practices, public health regulations and industry best practices. Maintain a quality assurance and quality control system. Conduct statistical analyses of food safety and quality data to assess compliance with related programs and determine where improvement is needed. Works to develop and coach Quality Assurance staff through proper coaching, training, and counseling to ensure uniform interpretation and application of standards and procedures.

Salary : $95,000