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Whitsons Culinary Group Chef Manager in Everett, Massachusetts

SUMMARY: The Chef/Manager is responsible for the overall operations for the kitchen area of the facility, including all cost and budget maintenance. Chef/Manager will hire staff, purchase product, and ensure everyone is trained on proper food preparation and kitchen safety techniques. Additionally, Chef/Manager ensures that the company’s standards are upheld: the food looks good and is cooked properly, portioned correctly, and cooked and served quickly. The Chef/Manager will also make sure that the kitchen meets all sanitary standards. ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES:  Assist Director in managing all production requirements following recipes, safe food handling principles in a sanitary and professional manner.  Manage and cultivate team to perform up to standards set forth by management.  Coordinate all cooking, prepping, etc. of district kitchens according to production schedule.  Be proficient in recipe procedures, measurement conformity, cooking techniques.  Perform temperature checks during production period to ensure food is being held and prepared at correct temperatures. Maintain all Logs.  Follow and manage sanitation requirements as prescribed by head chef or director.  Assist in implementation and follow-up on sanitation cleaning schedule for all kitchen areas and equipment.  Complete and submit weekly payroll accurately and efficiently.  Assist with production in district kitchens when applicable.  Conduct weekly kitchen meetings to be attended by all kitchen personnel. ADDITIONAL DUTIES AND RESPONSIBILITIES:  Perform additional duties as assigned. Education:  College / Culinary degree preferred.  FMP preferred.  Safety training classes completed as required Certifications:  ServSafe Certification required  OSHA Certification preferred but not required Computer Skills:  All Microsoft Office Suite products  Ability to learn new software programs Other Qualifications, Experience and Competencies:  Minimum 3-5 years of high volume food service management experience required. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled

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