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 General Manager 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 skillet station according to production schedule.   Be proficient in recipe procedure, 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 cold pantry station when applicable.  Conduct weekly kitchen meetings to be attended by all kitchen personnel. 

ADDITIONAL DUTIES AND RESPONSIBILITIES: 

 

Perform additional duties as assigned.