Chef Manager

SUMMARY: This is a temporary position overseeing summer camp program at Camp Bernadette

The Chef/Manager is responsible for the overall operations for the kitchen area of the facility providing 3 meals per day for campers. Chef/Manager will supervise 3 onsite staff. Additionally, Chef/Manager ensures that the company's standards are upheld: the food is visually appealing, cooked properly, portioned correctly, and cooked and served quickly. The Chef/Manager will also make ensure that the kitchen meets all sanitary standards.

ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES:

Managing all production requirements following recipes, safe food handling principles in a sanitary and professional manner.
Coordinate all cooking and prepping of stations according to production schedule.
Be proficient in recipe procedure, measurement conformity and cooking techniques.
Perform temperature checks during production period to ensure food is being prepared and held at correct temperatures. Properly maintain all temperature logs.
Follow and manage sanitation requirements as prescribed by General Manager.
Assist in implementation and follow-up on sanitation cleaning schedule for all kitchen areas and equipment.
Assist with production in cold pantry station when applicable.
Conduct weekly meetings for all kitchen staff.
Operate a first-class STUDENT dining establishment by implementing Whitsons high standards in all facets of the operation.
Maintain and periodically redesign all servery decor
Determine time and sequence of cooking operations to meet meal serving deadlines.
Delegate applicable food preparation responsibilities to team members.
Assume a leadership role in a helpful, positive manner.
Create a harmonious working relationship with staff and client by demonstrating consistent and equitable treatment of workers.
Maintain food cost at budgeted levels according to guidance from Assistant Director.
Design, set up, implement and post an effective cleaning schedule for the location that encompasses all facets of the operation, making sure that all duties are properly assigned. Follow-up on same.
Set up and maintain walk-ins and storerooms according to inventory order and sanitation guidelines.
Train and cross-train all team members in each position at unit.
In-service all team members on sanitation, safety, HACCP, Allergen and customer service.
Read, memorize and implement all company policies.
Complete all paperwork daily and submit to corporate office weekly
Follow all corporate programs and develop 2 marketing and theme promotions per month at facility.
Prepare location for Q/A inspection by using the District Manager's Check "Yes" for Success list.
Conduct or oversee line daily.
Maintain dress code in unit.
Hold meetings with entire staff at least one time per week to discuss issues related.

Requirements:

Education:

College or Culinary degree preferred.
Food Management Professional 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, Experiences and Competencies:

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