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Hybrid Chef Manager na Southern Foodservice Management Inc

Southern Foodservice Management Inc · Gallatin, Estados Unidos Da América · Hybrid

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Description

  • Work schedule will include weekdays and occasional Saturdays.
  • Shift hours 6:00am - 4:00pm.
  • 5 years of experience working as a Food Service Director. 
  • 5 years of cooking experience.
  • Must be able to pass background and drug test.
  • Must have valid driver license.

Job Summary

Provides daily operational support for kitchen/ front of house activities, develops kitchen/front of house staff, and oversees all operational management functions to include purchasing, inventory/cost control, payroll, etc. for a multi-shift operation. Ensures compliance with menu standards, Local Food Code and the Performance Work Statement (PWS), ServSafe, and Southern Foodservice Management Standards, Policies & Procedures and HACCP Plan (SureSafe). All the above listed job duties are to be executed in a teamwork type of approach and atmosphere.


Key Responsibilities

  • Provides guidance to kitchen team members regarding food preparation, cooking, and presentation.
  • Provides guidance to front-of-house team members regarding menu items and service standards.
  • Oversee and organize kitchen ordering, storage, and issuance.
  • Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
  • Trains all new team members on kitchen and front of house standards.
  • Manage food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
  • Be involved with product inventory.
  • Supervises all food preparation and presentation to ensure quality and adherence to standards.
  • Works with Cooks to maintain kitchen organization, staff ability, and training opportunities.
  • Works with team members on the sanitation program, to include keeping temp and sanitation logs.

Southern Foodservice Management’s Culture

We have a philosophy for every one on our service team to give something extra. A Southern Foodservice Management employee:

  • Exhibits a positive, friendly and respectful attitude towards guests and other team members.
  • Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE.
  • Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.
  • Promotes a fun and efficient work environment, focusing on guest satisfaction.

Qualifications and Skills

  • Management and formal culinary training, previous restaurant/contract dining experience, extensive food and beverage knowledge, restaurant industry knowledge.
  • Strong organizational skills and attention to detail.
  • Knowledge of food service regulations.
  • Strong Leadership and Management skills.
  • Positive attitude and approach.
  • Ability to work under pressure.
  • Self-motivated, creative problem-solving skills.
  • Excellent verbal and written communication skills.
  • Exceptional customer service skills.
  • ServSafe Certification required.

Requirements

Physical Requirements 

  • Strength: Lift up to 20lbs
  • Posture: Standing 80%, walking 20%
  • Movement of objects: Frequent
  • Heavy lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing: Occasional
  • Stooping: Occasional
  • Reaching: Frequent
  • Handling: Frequent
  • Talking/Hearing: Frequent
  • Seeing: Frequent
  • Temperature Variation: Frequent 
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