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.
Position Description:
This is administrative and supervisory work involving the development and execution of recipes and menus in a major food establishment. This position requires an elevated skill level and may require long working hours.
Work involves the supervision of special events preparation in accordance with recipes and menus. Work requires training employees on the retail side and preparation and inventory control. Activities and decisions are varied in nature, requiring the solving of both common and unusual problems. Direction is received from the company President and/or an administrative superior on matters pertaining to special menus and operating policies.
Duties and Responsiblities
-Develops ideas, recipes and menus for retail food operation/restaurant]
-Supervises food production
-Maintains food cost standards and cost
-Promotes safety and proper sanitation
-Assists in taking inventory and purchasing supplies
-Introduces new products
-Acts as replacement worker when short staffed
-Handles customers' concerns and suggestions
-Handles employees' concerns and issues
-Controls food waste by using in proper areas to be distributed daily.
-May have full or final responsibility for job actions (e.g., new hires, promotions, demotions, discipline, terminations).
-Schedules/assigns work
-Sets production goals or job expectations
-Trains, coaches or counsels, directs/coordinates
-Asses performance and completes a formal performance evaluation
-Participates in determination of salary and salary changes. -Other duties as necessary
Education and Experience
Bachelor's Degree and/or an Associate Culinary Degree; and a minimum of 5 years managerial experience. Sanitation Certification.
Knowledge, Skills and Abilities
-Must have a thorough knowledge of the materials, methods, and equipment used in preparing food on a large scale.
-Must have considerable knowledge of food preparation and food service management, methods, and techniques.
-Must be able to work long hours, holidays, and weekends
-Must have considerable knowledge of food values, nutrition, and menu planning, and uses for leftover food.
-Must be able to plan and modify menus to meet various requirements.
-Must be able to control and manage retail food service operations.
-Must have considerable knowledge of health hazards in food preparation and service, and of necessary precautionary measures.
-Must be able to take inventory and keep records of foodstuffs used.
-Must be able to supervise the work of others.
-Must be able to prepare working schedules for employees and to instruct subordinates in food service procedures.
-Must be able to maintain a variety of records and to prepare reports.
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