Chef Manager

Southern Foodservice Management Inc•Austin, TX

30d•$65,000 - $70,000•Onsite

About The Position

Provides daily Cafeteria operational support IRS café and vending. Includes kitchen/ front of house activities, development of kitchen/front of house staff, and operational management functions to include purchasing, inventory/cost control, payroll, etc. Ensures compliance with menu standards, Local Food Code and the Performance Work Statement (PWS), ServSafe, and Southern Foodservice Management Standards, Policies & Procedures and HACCP Plan (SureSafe). All the above listed job duties are to be executed in a teamwork type of approach and atmosphere. Budget and income statement responsibilities.

Requirements

Management and formal culinary training
Previous restaurant/contract dining experience
Extensive food and beverage knowledge
Restaurant industry knowledge
Strong organizational skills and attention to detail.
Knowledge of food service regulations.
Strong Leadership and Management skills.
Positive attitude and approach.
Ability to work under pressure.
Self-motivated, creative problem-solving skills.
Excellent verbal and written communication skills.
Exceptional customer service skills.
ServSafe Certification
Lift up to 20lbs
Standing 80%, walking 20%
Frequent movement of objects
Occasional heavy lifting, heavy carrying, pushing, pulling, climbing or balancing
Occasional stooping
Frequent reaching
Frequent handling
Frequent talking/hearing
Frequent seeing
Frequent temperature variation

Responsibilities

Provides guidance to kitchen team members regarding food preparation, cooking, and presentation.
Provides guidance to front-of-house team members regarding menu items and service standards.
Oversee and organize kitchen ordering, storage, and issuance.
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
Trains all new team members in kitchen and front of house standards.
Manage food and product ordering by keeping detailed records and minimizing waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
Be involved with product inventory and ordering.
Supervises all food preparation and presentation to ensure quality and adherence to standards.
Works with Cooks to maintain kitchen organization, staff ability, and training opportunities.
Works with team members on the sanitation program, to include keeping temp and sanitation logs.