Job Description
Job Description
Who We Are
Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values, and building relationships while "doing the right thing".
What’s in it for you
Benefits :
Full-time roles include :
- Comprehensive medical, dental, and vision benefits with several plan options to choose from!
- Generous Paid Time Off and Leave Programs.
- Employee referral program
- Access to wellness initiatives, financial planning, mental health assistance, and more.
Wage range : $72,000 - $78,000 annual salary with potential bonus.
Your Impact
Responsible for the daily operations of the kitchen. Provides professional leadership and direction to kitchen personnel. Ensures that all recipes, food preparations, and presentations meet specifications and commitment to quality. Maintains a safe, orderly and sanitized kitchen, demonstrates this by example, using proper food-handling techniques.
REPORTING RELATIONSHIPS
Reports to :
Executive ChefSupervises :
Sous Chefs, Cooks, Utility / Stock, and TransportersESSENTIAL ACCOUNTABILITIES
Maintain strict confidence regarding company related matters. Actively participates as a member of the management team.Verifies that kitchen staff follows all recipes and portions servings correctly. Observes all food stations to eliminate waste and to have the best and freshest products possible. Supervises / trains staff engaged in preparing, cooking, serving meats, carving, sauces, vegetables, soups, mise en place, technical skills and other food products.Produces daily production sheets and records left overs. Produces menu items by time line requirements. Ensures that all stations remain stocked after and during the meal periods. Able to identify and fabricate all meats, raw or cooked for service or functions, as well as other products, but not limited to vegetables, fruits, starches, etc.Counts accurate inventory of all items in all food storage areas. Accurately plan and create requisitions for ordering. Receives and examines food products and supplies to ensure quality and quantity to meet established standards, specifications and ensures proper storage and organization from all suppliers.Maintains all Hazard Analysis & Critical Control Points (HACCP) standard operating procedures. Keeps kitchen, dish and storage areas clean and organized. Ensures the staff has a clean and sanitary work station / area by practicing the “clean as you go” method.Performs all knife skills and cooking methods on proteins, vegetables, starches and other ingredients according to recipe within prescribed time frame to complete all service times for café or functions contracts in an accurate and timely manner.Maintain all prepared items are labeled with the following information; item inside container, date item is prepped, use by date and initials of person who prepped the item.Work closely with the Executive Chef to standardize recipes, menu development and presentation.Responsible along with Executive Chef in maintaining overall food and labor cost within budgetary guidelines.Set standards and maintain food presentation quality in the outlet at all times. Execute all production and plating in a timely, efficient manner and to meet and exceed guest expectations.Remain on top of culinary trends and seek to improve culinary trends.Works closely with retail manager and patient’s services staff regarding service issues.Responsible for scheduling of staff in the kitchen and ensuring that schedules are posted in a timely manner. Assigns, directs, and reviews the work of subordinates, work methods, procedures, work flow and standards for quality and quantity of work.Performs personnel functions including completing time and attendance, provides opportunities for staff development. Makes decisions on personnel actions including hiring, terminations, and promotions within the department. Completes evaluations in a timely manner and ensures consistent evaluations within the department. Evaluates staff performance at least annually through the evaluation process. Coordinates all disciplinary processes in department and advises Director of all final written warnings and terminationsCompletes other tasks and related duties as assigned.MINIMUM KNOWLEDGE AND SKILL REQUIREMENTS
KNOWLEDGE OF :
Knowledge of food safety standards and food service operations including patient food services.Attendance guidelines, regulatory company and departmental policies and procedures.Company uniform and dress codes.Ability to work all classifications, stations and kitchen departments.Human Resources policy and procedure administration.SEIU Collective Bargaining Agreement.Jamix kitchen management software and other account specific applications.SKILLS IN :
Ability to read, analyze & interpret general business periodicals, professional journals, technical procedures, or governmental regulations.Ability to write reports, business correspondence and effectively present information and respond to questions.Ability to add, subtracts, multiply and divide in all units of measure, using whole numbers, common fractions & decimals. Ability to apply concepts such as; fractions, percentages, ratios & proportions to practical situations.Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.EXPERIENCE AND EDUCATION
MINIMUM REQUIRED :
Culinary degree from an accredited Culinary program or three to five years’ experience in an instructional or high volume restaurant food service establishment.PREFERRED :
Experience in food service in the Healthcare Industry.LICENSES / CERTIFICATIONS
MINIMUM REQUIRED :
Serve Safe CertifiedOur commitment to you
Thomas Cuisine is an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class. We believe in Diversity, Equity, Inclusion, and Belonging and our mission is to create an inclusive work environment where all employees’ differences are celebrated, their thoughts matter, and everyone feels safe to bring their authentic selves to work.
Salary : $72,000 - $78,000
