Assistant DFAC Chef Manager

EDUCATIONAL CATERING INC•Town of Le Ray, NY

4d•$63,000 - $63,000•Onsite

About The Position

An Assistant Dining Facility (Head Chef) Manager is responsible for overseeing kitchen operations in preparation of meals in accordance with the Go 4 Green programs using Culinary techniques to enhance high-quality food service and customer satisfaction. The position is responsible for a range of duties, including personnel Food Management, Purchasing and Inventory control, and maintaining sanitation standards. The Assistant Manager also steps in for the DFAC Manager during absences and may be involved in administrative tasks related to food service operations.

Requirements

Culinary techniques to enhance high-quality food service and customer satisfaction.
Personnel Food Management
Purchasing and Inventory control
Maintaining sanitation standards
Administrative tasks related to food service operations

Responsibilities

Assisting the DFAC Manager in the smooth and efficient running of the dining facility.
Supervising staff, delegating tasks, and ensuring proper training on food preparation, service, and safety procedures.
Ensuring compliance with all Army food service regulations, sanitation standards, and safety measures.
Overseeing the ordering, storage, and usage of food and supplies.
Addressing customer concerns and ensuring a positive dining experience.
Handling paperwork, maintaining records, and preparing reports as needed.
Ensuring the dining facility is clean, well-maintained, and meets all safety standards.