Vacancy caducado!
College Chefs is looking for an experienced head chef, sous chef, and kitchen assistant to join our growing team at Washington and Lee! Please apply to our website! https://www.collegechefs.com/careers
Position Summary:
Chef is responsible for creating, planning, and executing all fresh, from scratch weekly menus with input from the client and College Chefs Management team. Direct all food preparation and staff in accordance with College Chefs core values and culture. Manage and uphold the best sanitation practices in the kitchen. Maintain outstanding communication with management and customers. Consistently deliver outstanding products and customer service.
Duties/Responsibilities:
Preparation, design, and execution of all weekly menus, due each Wednesday by 9 pm.
Menu meetings with the chapter will be required.
Produce high-quality dishes both in presentation and flavor profile.
Send photos of thoughtful meal presentations consistently and when asked for by management.
Service line and plated photos
Maintain a clean and sanitary kitchen/dining room including but not limited to tables, shelves, grills, broilers, fryers, utensils, range burners, ovens, flat top range, refrigeration equipment, floors, etc.
Wash all pots, pans, utensils, food preparation equipment, dishes, etc.
Ensure the kitchen operates in a timely way that meets company quality standards
Manage and train kitchen staff, establish staff schedule and assess staffs performance with help and final approval through management
Order supplies to stock inventory appropriately in accordance with budgetary requirements
Check and put away stock order
Comply with and enforce strict sanitation regulations and food safety standards in compliance with state and county regulations
Maintain the highest level of positive approach and professionalism with coworkers and customers
Assist in planning and execution of Special Events as arranged by management
Maintain close communication with management in various forms including but not limited to phone calls, emails, and text messages.
Resourcefully solve any issues that arise and seize control of any problematic situation with assistance from management
To follow all policies of College Chefs and ensure that any staff is doing the same
Competencies:
Ability to understand, remember, and apply oral and/or written instructions or other information.
Ability to deal with challenging customers in a professional manner
Required Skills/Abilities:
Understanding and proficiency of various cooking methods, cuisines, ingredients, equipment, and procedures
Understanding of and commitment to a professional appearance and positive attitude
Excellent record of kitchen and staff management
Accuracy and speed in handling emergency situations and providing solutions
Familiar with the industry's best practices
Preferred Education and Experience:
3+ years in professional, high-volume food production or catering, or an equivalent combination of relevant education and/or experience.
Culinary degree is a plus
Must hold valid managers level sanitation certification
Special Demands:
The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors.
Required to stand for long periods, up to 8+ hours, as well as walk, bend and stoop.
Must be able to lift and/or move objects up to 50 pounds.
Exposure to cleaning chemicals
Other Duties:
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.
Vacancy caducado!