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.