Chef Manager

Description

Management position, hands-on execution of made to order/small batch concepts in an all-you-care-to-eat food court setting, responsible for developing and executing culinary solutions to meet customer needs and tastes. Oversees and culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food.

Essential Functions

Leadership:

• Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation and service standards.
• Manages culinary team to ensure quality in final presentation of food.
• Trains and manage culinary employees to use best practice food production techniques.
• Coaches’ employees by creating a shared understanding about what needs to be achieved and how it is to be achieved.
• Rewards and recognize employees.
• Plan and execute team meetings and daily huddles.
• Complete and maintain all staff records including training records, shift opening/closing checklists and performance data.
• Multi-tasking as well as ability to simplify the agenda for the team is a must.

Financial Performance:

• Responsible for delivering food and labor targets.
• Understands performance metrics, data, order and inventory trends

Productivity:

• Ensure efficient execution and delivery of all food line products in line with the daily menu.
• Maintain integrity of the standard Aramark food offer; responsible for maintaining food quality of items at all times.
• Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards.
• Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase.
• Ensure proper equipment operation and maintenance.

Compliance:

• Ensure compliance with Aramark SAFE food, occupational and environmental safety polices in all culinary and kitchen operations. Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour.

Qualifications

• Requires at least 4 years experience and 1-3 years in a management role.
• Bachelor’s degree or equivalent experience

Job Type: Full-time

Pay: $45,000.00 – $55,000.00 per year

Physical Setting:

• Casual dining restaurant

Schedule:

• Weekend availability

Ability to commute/relocate:

• Kutztown, PA 19530: Reliably commute or planning to relocate before starting work (Preferred)

Experience:

• Chefs: 1 year (Preferred)

Work Location: One location