Chef Manager

Southern Foodservice Management Inc•Birmingham, AL

About The Position

Provides daily operational support for kitchen/ front of house activities, develops kitchen/front of house staff, and oversees all operational management functions to include purchasing, inventory/cost control, payroll, etc. for the operation. 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, hands-on type of approach and atmosphere. Southern Foodservice Management’s Culture We have a philosophy for every one on our service team to give something extra. A Southern Foodservice Management employee: Exhibits a positive, friendly and respectful attitude towards 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 work environment, focusing on guest satisfaction.

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
Strength: Lift up to 20lbs
Posture: Standing 80%, walking 20%
Movement of objects: Frequent
Heavy lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing: Occasional
Stooping: Occasional
Reaching: Frequent
Handling: Frequent
Talking/Hearing: Frequent
Seeing: Frequent
Temperature Variation: Frequent

Responsibilities

Assists with the production of daily food menu items and service during operational hours.
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.
Train all new team members on kitchen and front of house standards.
Manage food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
Be involved with product inventory.
Supervises all food preparation and presentation to ensure quality and adherence to standards.
Works with Cook to maintain kitchen organization, staff ability, and training opportunities.
Works with team members on the sanitation program, to include keeping temp and sanitation logs.