Chef Manager

The Chef/Manager will be responsible for leading and directing the kitchen staff with respect to day-to-day activities including food preparation, sanitation concerns, daily staffing, and employee/kitchen safety. Ensures the quality of food items/meals served and that meals are served in a timely fashion. Develop and standardize recipes to ensure consistency. Ensure that the entire kitchen/dining and all refrigerators/freezers etc. are at appropriate temperatures. Ensure that areas within the kitchen/dining are kept clean. Will cook or directly supervise the cooking of menu items for congregate, home delivered meals (HDM), and catering events. SERV Safe certification and Alaska Food Handlers Card required. Will perform other duties as assigned. Three years previous supervisory and cooking experience required.

KEY ROLES AND RESPONSIBILITIES

General Functions:

 Provide kitchen staff direction for daily operations of all food production and prep lists.

 Maintain and monitor food quality standards in all areas of food production and processes as well as supplier quality control.

 Daily monitor inventory to minimize over ordering of food & paper products.

 Ensures quality control and health & hygiene standards are always followed

 Ensures that wastages are kept to a minimum, always maintaining FIFO.

 Menu development.

Administrative:

 Directs and oversees food service for members, employees, and visitors.

 Supervisory responsibilities include assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

 Develops, manages, and maintains food service policies and procedures in accordance with regulatory compliance.

 Administrative responsibilities include tracking meal data, performing surveys and compilation of data gained from members.

 Places food orders, completes inventory, and inspects incoming freight against invoices verifying supplies received.

 Will review menus and recipes with staff and manage production.

 Supervises the handling, preparation, and storage of food.

 Maintains record keeping and all sanitation activities.

 Coordinates and implements the promotion of new services/programs.

 Ensures a high degree of sanitation is observed in all assigned areas.

 Tracks financial data and completes various reports.

 Supports an active safety program.

 Continuously seeks to improve the quality of assigned activities.

 Plans and implements an effective staff training program.

 Consistently demonstrates professional skills in efficiently carrying out assigned activities, using all forms of communications, handling of change, developing employees, solving typical business problems, and making decisions

 Promotes a working environment for the development of the staff and a strong sense of teamwork.

 Responsible for kitchen staff conduct.

 Other related duties may also be assigned.

Maintenance:

 Ensure proper maintenance of food equipment

 Schedule daily, weekly, monthly, and annual cleaning of equipment and kitchen

 Scheduling any equipment repairs or replacement.

Health and Safety:

 Ensure compliance to state and local laws regarding food service programs.

 Ensure staff is always wearing personal protective equipment when working or preparing food to ensure safety of the staff and kitchen.

 Ensure food handlers are equipped with basic hygiene level training.

 Ensure proper monitoring of purchased food item ingredients are not expired/out of date.

 Work to update knowledge regarding new developments in culinary field.

 Review goals and objectives with management

 Work in collaboration with Nutrition Asst. regarding HDM needs.

Aptitudes:

Demonstrates a passion for producing high-quality meals with time and resource limitations. Is self-motivated and pays attention to the details that are required to present a nutritious & hot meal. Is a dedicated and lifelong learner of culinary techniques and current food trends. Excellent interpersonal skills, and able to delegate responsibilities to kitchen staff.

Qualifications

Minimum Requirements

Must have High School diploma or GED equivalent.

Must have three (3) years of supervisory experience.

Must be able to demonstrate knowledge of proper food service sanitation methods and equipment, supervisory skills, leadership skills, and food preparation quality control procedures.

Must have an Alaska Food Handler’s Card and ServSafe Certification contingent upon 30 days of hire.

Must have basic proficiency in Microsoft Office Suite applications: Word, Excel, PowerPoint, and Outlook.

A valid Driver’s License and an acceptable driving record for the past three (3) years to be eligible under the WASI vehicle insurance policy.

Contract requires employees to speak, understand, read, and write English.

Preferred Qualifications

Certified Dietary Manager (CDM) or be able to enroll to obtain CDM licensure within 12-months from the date of hire.

Ability to work independently and complete assignments in a timely manner.

The ability to perform each of the essential duties listed above with a professional degree of competency.

Proven success at managing multiple tasks, projects, and subordinates.

Working Conditions and Physical Requirements

Weather: Indoors: environmentally controlled; requires most or all work to be done inside.

Noise level: Moderate

Description of environment: This is an industrial kitchen located in Senior Services Center.

Physical requirements: Employee is required to lift and/or move up to 50lbs. Frequently required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, see, taste/smell, and carry weight/lift.