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. REQUIRED QUALIFICATIONS AND COMPETENCIES: Education:  College / Culinary degree preferred.  FMP preferred.  Safety training classes completed as required Certifications:  ServSafe Certification required  OSHA Certification preferred but not required  Local food safety certification, if required in jurisdiction of employment. 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. PHYSICAL DEMANDS OF THE JOB: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the team member is frequently required:  Standing most of the day is required for this position. Must be able to  To sit, walk, talk and hear; use hands and fingers to feel, handle, or operate objects, tools, or controls; and reach with hands and arms.  The employee is occasionally required to lift and/or move up to 40 pounds.  Specific vision abilities required by this job include close vision and the ability to adjust focus. The employee must be able to multi-task.  Position may require extended hours including evenings and/or weekends, travel to multiple work sites and occasional out-of-town travel. Must be able to drive his/her own vehicle to other work sites. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The work is performed primarily in a kitchen setting. The noise level in the work environment is moderate to loud. REQUIRED QUALIFICATIONS AND COMPETENCIES: Education:  College / Culinary degree preferred.  FMP preferred.  Safety training classes completed as required Certifications:  ServSafe Certification required  OSHA Certification preferred but not required  Local food safety certification, if required in jurisdiction of employment. 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. PHYSICAL DEMANDS OF THE JOB: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the team member is frequently required:  Standing most of the day is required for this position. Must be able to  To sit, walk, talk and hear; use hands and fingers to feel, handle, or operate objects, tools, or controls; and reach with hands and arms.  The employee is occasionally required to lift and/or move up to 40 pounds.  Specific vision abilities required by this job include close vision and the ability to adjust focus. The employee must be able to multi-task.  Position may require extended hours including evenings and/or weekends, travel to multiple work sites and occasional out-of-town travel. Must be able to drive his/her own vehicle to other work sites. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The work is performed primarily in a kitchen setting. The noise level in the work environment is moderate to loud. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled