Commissary Kitchen Chef: is responsible for overseeing food preparation, maintaining kitchen operations, and ensuring quality control in a centralized kitchen that supplies multiple locations or services.
Job Title:Commissary Kitchen Chef
Responsibilities:
- Food Preparation & Cooking: Oversee the preparation, cooking, and packaging of food items according to standardized recipes and in compliance with all state and local Department of Health rules and regulations
- Quality Control: Ensure all food products meet safety, taste, and presentation and packaging standards.
- Inventory & Supply Management: Monitor ingredient stock levels, place orders, and minimize waste. Perform weekly inventories and reconcile variances.
- Sanitation & Compliance: Maintain cleanliness and adhere to food safety regulations, including HACCP guidelines.
- Staff Supervision & Training: Lead kitchen staff, provide training, and ensure efficient workflow.
- Equipment Maintenance: Oversee the upkeep of kitchen equipment and coordinate established preventive maintenance best practices.
- Cost Control & Budgeting: Manage food costs, portion control, and operational expenses. Recommend and implement policy and procedures that ensure best outcome.
- Logistics & Distribution: Ensure timely preparation and delivery of food items to designated locations. Work with Director of Purchasing and Director of Operations to streamline systems and resolve current and future bottlenecks
- Staffing:Must assess staff regularly. Make key decisions as it relates staffing levels based on production needs , productivity and performance. Interview, hire, train, counsel and grow.
-Preform any duty within F&B prescribed by management
- New Business - Be open to adjusting production needs based on any and all new accounts.
- Responsiveness to High End Clients - The ability to produce new dishes within 24hr
Qualifications:
- ServSafe Food Handlers Licence
- Valid Drivers License
- Strong knowledge of food safety regulations and kitchen operations.
- Experience in high-volume food production or commissary kitchen settings.
- Leadership skills with the ability to manage a team effectively. Must be bi-lingual English/Spanish
- Ability to work in a fast-paced environment and meet deadlines.
-Ability to lift up to 50 lbs, ability to stand for long periods of time.