Summary of Position: Responsible for all food production used for Mission, Outreach, Catering, Contract Meal Services, and other outlets. Develops menus, food purchase specifications and recipes. Supervises staff and volunteers along with overseeing culinary training. Develops and monitors food and labor budget for the department. Maintains highest professional food quality and sanitation standards.
Duties and Responsibilities:
1. Oversees and is accountable for all menu development for all food outlets.
2. Schedules and coordinates the work of chefs, cooks, and other kitchen employees to assure that food preparation is safe, clean, appealing, and within budget.
3. Approves the requisition of products and other necessary food supplies.
4. Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
5. Establishes controls to minimize food and supply waste, as well as proper management of both purchased and donated foods and products.
6. Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention.
7. Develops standard recipes and techniques for high quality food preparation and presentation, minimize food costs, and maintaining portion control for all items served.
8. Develop health conscious nutritional plans and implement culturally appropriate nutrition strategies. Plans for meals and must include diabetic, heart healthy, gluten free, vegetarian, and low sodium meal options.
9. Provide nutrition education and counseling to employees, volunteers, residents, and guests.
10. Works with Owner to prepare necessary data for applicable parts of the budget; projects annual food, labor, and other costs, and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
11. Conducts meetings to keep culinary staff informed and educated.
12. Cooks or directly supervises the cooking of items that require skillful preparation.
13. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
14. Interacts with leadership to assure that food production consistently exceeds the expectations of clients and guests.
15. Evaluates products to assure that quality, price and related gods are consistently met.
16. Develops procedures to enhance the measure quality; continually updates written procedures to reflect state-of-the art techniques, equipment, and terminology.
17. Works with Kitchen staff to maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
18. Provides training, curriculum, and professional development opportunities for culinary program, clients, and kitchen staff.
19. Teaches and supervises food philosophy and technique classes in a classroom setting for the employees.
20. Support safe work habits and a safe working environment at all times.
21. Perform other duties as directed.
22. Set up, master, and teach staff how to use restaurant computer systems.
23. Know how to conduct 1st time orders and 1st time inventory.
Supervisory Responsibilities
1. Provide, develop, train, and maintain a professional culinary staff.
2. Ensure all services to clients, both internal and external, are conducted in a highly professional and efficient manner.
3. Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.
Skills/Qualifications:
1. Working Conditions/Physical factors: (Including physical requirements such as bending, lifting, climbing stairs, manual dexterity/coordination, fingering, standing for extended periods of time, etc.)
2. Work will involve interactions with a diverse client/guest population who speak different languages from around the world.
3. Walking, Kneeling, Standing, and Reaching.
4. Lift and move up to 50 lbs.
Experience
1. Experience opening up restaurants.
2. Minimum three years of experience in managing, planning, and operating a food service establishment.
3. Minimum five years of previous food preparation experience.
4. Serve Safe licensed or able and willing to get within 90 days of hire.