This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Applicants to this position must reside within a 90 mile radius of the property.
-Oversees all food production activities in responsible CSC.
-Responsible for deviations in inventories, initiates countermeasures if necessary.
-Controls and adjusts production plans, estimates consumption of food and equipment.
-Ensures compliance of recipe specifications and conducts sense-checks.
-Participates in the development of food products and menus.
-Must be aware of content in catering manuals; updates and distributes them within responsible CSC.
-Responsible for cost controlling of the budget, personnel and material costs.
-Participates in menu presentations.
-Coordinates and controls countermeasures in the production in case of customer complaints.
-Checks service schedules, assesses economic profitability and conducts sense-checks.
-Establishes training strategy and training plans for kitchen staff in responsible CSC.
-Represents kitchen and kitchen staff in front of external stakeholders.
-Keeps himself/herself up to date regarding industry trends (research & development, food trends) and ensures alignment with design chefs.
-Ensures that the appropriate production technology is in place.
-Participates in marketing activities.
-Ensures quality of goods received.
-Guarantees tidiness in food storage in the responsible CSC is maintained and first in - first out principle is followed.
-Guarantees adherence to hygiene, health and safety standards and Hazard Analysis and Critical Control Points (HACCP) regulations in responsible CSC Leadership.
-Ensure that the area of responsibility is properly organized, staffed and directed.
-Guide, motivate and develop the subordinate employees within the Human Resources Policy.
-Make the company's values and management principles live in the department(s).
-Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations.
-Participate and support company sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing.
Knowledge, Skills and Experience:
-Five to seven years of experience in commercial cooking, out of those at least two years in a management position required.
-Apprenticeship or Certification course from culinary school preferred.
-Additional certifications (e.g. diet chef, industrial chef) or equivalent professional experience preferred.
-Knowledge of food and hygiene regulations (example: HACCP).
-Financial understanding -Cost consciousness -Good communication and organizational skills -Social competence/Team player -Service orientation -Leadership skills -Good knowledge of Microsoft Office and Windows-based computer applications