Certified Chef

Southern Foodservice Management Inc•Clarksburg, WV

28d•$60,000 - $65,000•Onsite

About The Position

Responsible for supporting daily kitchen operations, including food preparation, production scheduling, and maintaining quality and consistency of meals in accordance with Southern Foodservice Management standards. Assists with supervising kitchen staff, ensuring proper food safety, sanitation, and workplace safety compliance, and supporting inventory and ordering needs. Maintains a clean, organized, and efficient kitchen while ensuring timely service and adherence to ServSafe, HACCP, and OSHA standards. Works collaboratively with management and team members to deliver high-quality meals and a positive guest experience in a team-oriented environment.

Requirements

Lift up to 40lbs
Standing 80%, Walking 20%
Frequent movement of objects
Heavy lifting, Heavy Carrying, Pushing, Pulling
Occasional climbing or balancing
Occasional stooping
Frequent reaching
Frequent handling
Frequent talking/hearing
Frequent seeing
Frequent temperature variation

Nice To Haves

Exhibits a positive, friendly and respectful attitude towards, Supervisors, guests and other team members.
Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE.
Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.
Promotes a fun and efficient professional work environment, focusing on guest satisfaction.

Responsibilities

Responsible for proper preparation of meals with correct quantities and quality on shift and according to SFM standards.
Helps supervise kitchen staff, assign duties and menu preparation items to each.
Maintains order, structure and professionalism of work environment.
Responsible for ensuring food safety standards per ServSafe and HACCP program is adhered to as it pertains to kitchen.
Responsible for ensuring that company employee safety procedures and standards and OSHA standards are being met throughout facility.
Maintain progressive cooking techniques throughout the meal to ensure food served is fresh throughout meal period.
Responsible for the quality of food prepared.
Accurately determines subsistence requirements.
Prepares the production schedule with correct quantities and make necessary menu adjustments.
Ensures company cleanliness standards of kitchen on shift and proper post production clean-up and cleaning schedule completion of assigned items.
Assist Manager with grocery orders and inventory.
Preparation of food products should be according to the daily menu’s recipes, tasted for good quality / texture, not to be over salted, and properly cooked.
Maintain Production Schedules as required. Food must be prepared and ready at prescribed timelines.
Preparation of required meal items according to the daily menu and other required items.
Check and record menu item temperatures for required ranges.
Ensure menu items are properly cooked to proper internal temperatures and set out products for no sooner than 30 minutes and no later than 15 minutes before the meal service.
Replenish food items on serving lines required during service.
Greet and care for our customers while working on the serving lines.
Monitoring serving lines during meal periods.
Break down service areas after the meal period ends.
Ensure all areas of the kitchen, food storage and serving areas are properly cleaned after meal period to include prep tables, floors, walls, service lines, and food service equipment.
All staff members are also responsible for other duties or tasks that are assigned by the Assistant Managers or Supervisors, as a part of any “Job” or “Position” assigned during a normal work schedule. Team members may be assigned to support the meal production, service and cleaning after the meal or the dining facility.