Chef Manager

SUMMARY:
The Chef/Manager is responsible for the overall operations for the kitchen area of the facility,
including all cost and budget maintenance. Chef/Manager will hire staff, purchase product, and
ensure everyone is trained on proper food preparation and kitchen safety techniques.
Additionally, Chef/Manager ensures that the company's standards are upheld: the food looks
good and is cooked properly, portioned correctly, and cooked and served quickly. The
Chef/Manager will also make sure that the kitchen meets all sanitary standards.

ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES:

• Assist Director in managing all production requirements following recipes, safe food

handling principles in a sanitary and professional manner.

• Manage and cultivate team to perform up to standards set forth by management.
• Coordinate all cooking, prepping, etc. of district kitchens according to production schedule.
• Be proficient in recipe procedures, measurement conformity, cooking techniques.
• Perform temperature checks during production period to ensure food is being held and

prepared at correct temperatures. Maintain all Logs.

• Follow and manage sanitation requirements as prescribed by head chef or director.
• Assist in implementation and follow-up on sanitation cleaning schedule for all kitchen

areas and equipment.

• Complete and submit weekly payroll accurately and efficiently.
• Assist with production in district kitchens when applicable.
• Conduct weekly kitchen meetings to be attended by all kitchen personnel.

ADDITIONAL DUTIES AND RESPONSIBILITIES:

• Perform additional duties as assigned.

Requirements:
Education:

• College / Culinary degree preferred.
• FMP preferred.
• Safety training classes completed as required

Certifications:

• ServSafe Certification required
• OSHA Certification preferred but not required

Computer Skills:

• All Microsoft Office Suite products
• Ability to learn new software programs

Other Qualifications, Experience and Competencies:

• Minimum 3-5 years of high volume food service management experience required.