Easter Seals Jobs

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 all staff are trained on proper food preparation and kitchen safety techniques. Additionally, Chef/Manager ensures that the company's standards are upheld: the food is visually appealing, cooked properly, portioned correctly, and cooked and served quickly. The Chef/Manager will also make ensure that the kitchen meets all sanitary standards. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is almost continuously required to sit, talk or hear. The employee is consistently required to walk and stand. The employee may be required to lift and/or move up to 50 pounds such as milk crates, frozen foods, fruit, canned food etc. The employee is required to reach with hands and continuously repeat the same hand, arm or finger motion many times as in typing. Specific vision abilities required in this job include close vision, depth perception, and the ability to adjust focus. ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: * Assist General Manager in managing all production requirements following recipes, safe food handling principles in a sanitary and professional manner. * Oversee purchasing, inventory and expenditures; recommends efficiencies to keep costs within established financial guidelines; analyzes costs of materials, equipment, commodities and labor. * Manage and cultivate team to perform up to standards set forth by management. * Coordinate all cooking and prepping of stations according to production schedule. * Be proficient in recipe procedure, measurement conformity and cooking techniques. * Perform temperature checks during production period to ensure food is being prepared and held at correct temperatures. Properly maintain all temperature logs. * Follow and manage sanitation requirements as prescribed by General Manager. * 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 cold pantry station when applicable. * Conduct weekly meetings for all kitchen staff. * Operate a first-class STUDENT dining establishment by implementing Whitsons high standards in all facets of the operation. * Conduct all exhibition cooking with Team Members. Act as liaison between MS lead cooks and FSD. * Merchandise, merchandise, merchandise. Create fresh, colorful, eye-appealing presentations daily for each station to encourage sales. * Maintain and periodically redesign all servery decor * Determine time and sequence of cooking operations to meet meal serving deadlines (e.g., breakfast and lunch). * Delegate applicable food preparation responsibilities to cooks or food service workers. * Assume a leadership role in a helpful, positive manner. * Create a harmonious working relationship with staff and client by demonstrating consistent and equitable treatment of workers. * Maintain food cost at budgeted levels according to guidance from Assistant Director. * Develop, implement and update job descriptions for all team members after approval of FSD. * Design, set up, implement and post an effective cleaning schedule for the location that encompasses all facets of the operation, making sure that all duties are properly assigned. Follow-up on same. * Set up and maintain walk-ins and storerooms according to inventory order and sanitation guidelines. * Train and cross-train all team members in each position at unit. * In-service all team members on sanitation, safety, HACCP, Allergen and customer service. * Hold monthly safety meetings and internal audit inspections * Read, understand and implement all company policies. * Complete all paperwork daily and submit to corporate office weekly. * Prepare all week ending reports (i.e., WOR, payroll, cash sales, summary sheet, inventories) in timely a manner. * Work with FSD to cost analyze all cycle menus by station and student preferences. * Follow all corporate programs and develop 2 marketing and theme promotions per month at facility. * Prepare location for Q/A inspection by using the District Manager’s Check “Yes” for Success list. * Complete all training requirements within 18 months of employment. * Conduct or oversee line school daily. * Maintain dress code in unit. Education: * College or Culinary degree preferred. * Food Management Professional 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, Experiences and Competencies: * Minimum 3-5 years of high volume food service management experience required. * Extensive experience in quantity food service. * Ability to train others. * Excellent communication skills. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled