This job ad has been posted over 40 days ago...
Chef Manager
at Hospitality Company in New York City, New York
Chef Manager
95k
The Chef Manager is responsible for all aspects of food production, food safety, and all other activities which support food quality and Operational Excellence. This role will manage one dinning hall onsite on campus.
Develop and be accountable for a safety culture that creates a work environment where no one gets hurt.
Ensure quality, consistency, and adherence to standards.
Higher Education Operation Excellence.
Train and manage kitchen personnel and supervise/coordinate all related culinary activities.
Estimate food consumption and requisition or purchase food, select and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, and plan and price menus.
Ensure culinary equipment is properly operated and maintained.
Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques.
Assist in supervision of kitchen personnel with responsibility for hiring, discipline, performance reviews, and initiating pay increases.
Responsible for component menu planning, costing, and brand management.
Ensure component compliance with sanitation and safety requirements.
Coordinate activities with other internal departments and participates in management team meetings.
Interface with vendors and key service users within client organization.
Ensure standard of 90/10 rule is met in kitchen.
Qualifications
Must have minimum two-year culinary certificate from accredited school or have related experience such as apprenticeship.
Minimum 2-3 years kitchen experience.
Excellent presentation and culinary skills
Proven ability to teach and coach others within the kitchen
Experience within a high volume environment- minimum of 500 meals per day
ServSafe Certified.
95k
The Chef Manager is responsible for all aspects of food production, food safety, and all other activities which support food quality and Operational Excellence. This role will manage one dinning hall onsite on campus.
Develop and be accountable for a safety culture that creates a work environment where no one gets hurt.
Ensure quality, consistency, and adherence to standards.
Higher Education Operation Excellence.
Train and manage kitchen personnel and supervise/coordinate all related culinary activities.
Estimate food consumption and requisition or purchase food, select and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, and plan and price menus.
Ensure culinary equipment is properly operated and maintained.
Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques.
Assist in supervision of kitchen personnel with responsibility for hiring, discipline, performance reviews, and initiating pay increases.
Responsible for component menu planning, costing, and brand management.
Ensure component compliance with sanitation and safety requirements.
Coordinate activities with other internal departments and participates in management team meetings.
Interface with vendors and key service users within client organization.
Ensure standard of 90/10 rule is met in kitchen.
Qualifications
Must have minimum two-year culinary certificate from accredited school or have related experience such as apprenticeship.
Minimum 2-3 years kitchen experience.
Excellent presentation and culinary skills
Proven ability to teach and coach others within the kitchen
Experience within a high volume environment- minimum of 500 meals per day
ServSafe Certified.
Published at 31-05-2011
Viewed: 438 times
Viewed: 438 times