Chef Manager

St Pauls Senior Services•SAN DIEGO, CA

About The Position

Basic Function: Provides supervision for all aspects of food production, preparation and handles the administrative responsibilities for the production group at an account. Ensures client satisfaction and account retention through business practices in order to uphold the company and clients Values and Mission Statements. Adheres to all regulations such as Title 22 and Department of Health as required. Provides in-service programs as needed. Maintains clean and sanitary kitchen and dining areas. Essential Duties and Responsibilities: As the unit manager, works with both Back of House and front of House staff. Coordinates the ordering of food utilizing the online food ordering system to expedite and speed the process. Stays current with changing food prices, due to seasonal or shifting markets and makes food ordering changes accordingly. Communicates on a regular basis with vendors to stay current with changes to food, equipment, and services. Adherence to recipes, portion controls, nutritional values and integrity of menu items through proper preparation techniques and standards. Ensures compliance with all federal, state and local regulations as well as company policies and procedures, such as HACCP, quality assurance and safety. Maintains operations within budget. Directs daily operations of food production, including menu planning, purchasing, ordering, inventory and food preparation to ensure employees have appropriate equipment, inventory and resources to perform their jobs and meet goals. Directs kitchen and front of house personnel engaged in preparing, cooking and serving of food. Oversees service standards, recipe adherence, portion control and presentation of food in a appealing and inviting manner. Maintains high levels of employee morale, motivation, internal cooperation and staff contact with residents. Employs a monthly food committee meeting with the residents for feedback on menu items and operation. Ensures that all residents are served in a courteous, efficient and effective manner. Evaluates resident comments and suggestions jointly utilizing the comment cards or through personal contact. Ensures that residents are served quickly and accurately. Schedules employee job assignments. Maintains written and posted work schedules at least one month in advance. Notifies staff members of schedule changes. Coordinates with the Dietary Services Manager the use of on-call personnel where staff is below required level. Organizes and schedules staff for upcoming events. Orders appropriate items for each special event and liaisons with other departments to meet their special needs, in coordination with catering staff. Ensures the highest level of overall appearance and service in dining rooms. Ensures the highest level of overall appearance and sanitation in the kitchen areas.Completes sanitation checks daily.Assures all food preparation and serving equipment is checked and evaluated for proper mechanical condition. Assures all coolers temperatures are checked and recorded daily. Assures that dishwasher litmus tests are recorded daily, and assures that food and supply items are stored in areas maintained at approved temperatures. Calls and schedules preventative maintenance and services for grease traps refrigeration and equipment. Verifies that all food temperatures off the line are taken and recorded. Monitors Resident attendance in Dining Rooms and reports absences to the Front Desk Receptionist. Organizes the scheduling of in-service programs for wait-staff skills, food preparation skills, sanitation, and infection control for the director to facilitate. Facilitates employee attendance and involvement in Dietary Supervisor's periodic department meetings. Assures that all dietary employees are current with time sheet recording, paid time off recording, and any other annual or monthly issues. This includes periodic employee physical examinations and TB testing. Maintains high levels of understanding and compliance with all safety and health requirements. Oversees identification and resolution of unsafe or unhealthy work practices or work areas. Demonstrates good working knowledge of departmental and organizational policies and procedures. Generates and monitors maintenance work orders for facility and/or equipment problems or maintenance.Be available to employees and open to problems, concerns, questions, suggestions and complaints. Assures feedback to employee utilizing available organizational resources. Completes weekly reports of all complaints for the Food & Nutritional Services Manager.Maintains and records employee’s daily attendance. Schedules appropriate staff to allow for planned and unplanned absences. Records invoice records, transmittal, and completes monthly inventory reports for Accounting. Completes employee evaluations on a timely basis for the manager’s final review and administration to employees.Capable of filling in for any dietary position if necessary, i.e., cook, wait-staff, storeroom person, dishwasher, and diet aide. Performs all others assignments as may be requested by manager, facility administrator or CEO.

Requirements

Must be able to be tactful and courteous at all times with both residents and employees.
Must be able to respond to resident's needs and expectations.
Must have a desire to make the dining experience for residents a pleasurable one.
Must be able to maintain and coordinate clean and sanitary work areas.
Must be able to communicate effectively, both orally and in writing, in the English language.
Must have a high school diploma or its equivalent.
Must have waitstaff or a food preparation background.
Should have at least five years of total food service experience and have had some lead person responsibilities.

Responsibilities

Provides supervision for all aspects of food production, preparation and handles the administrative responsibilities for the production group at an account.
Ensures client satisfaction and account retention through business practices in order to uphold the company and clients Values and Mission Statements.
Adheres to all regulations such as Title 22 and Department of Health as required.
Provides in-service programs as needed.
Maintains clean and sanitary kitchen and dining areas.
Coordinates the ordering of food utilizing the online food ordering system to expedite and speed the process.
Stays current with changing food prices, due to seasonal or shifting markets and makes food ordering changes accordingly.
Communicates on a regular basis with vendors to stay current with changes to food, equipment, and services.
Adherence to recipes, portion controls, nutritional values and integrity of menu items through proper preparation techniques and standards.
Ensures compliance with all federal, state and local regulations as well as company policies and procedures, such as HACCP, quality assurance and safety.
Maintains operations within budget.
Directs daily operations of food production, including menu planning, purchasing, ordering, inventory and food preparation to ensure employees have appropriate equipment, inventory and resources to perform their jobs and meet goals.
Directs kitchen and front of house personnel engaged in preparing, cooking and serving of food.
Oversees service standards, recipe adherence, portion control and presentation of food in a appealing and inviting manner.
Maintains high levels of employee morale, motivation, internal cooperation and staff contact with residents.
Employs a monthly food committee meeting with the residents for feedback on menu items and operation.
Ensures that all residents are served in a courteous, efficient and effective manner.
Evaluates resident comments and suggestions jointly utilizing the comment cards or through personal contact.
Ensures that residents are served quickly and accurately.
Schedules employee job assignments.
Maintains written and posted work schedules at least one month in advance.
Notifies staff members of schedule changes.
Coordinates with the Dietary Services Manager the use of on-call personnel where staff is below required level.
Organizes and schedules staff for upcoming events.
Orders appropriate items for each special event and liaisons with other departments to meet their special needs, in coordination with catering staff.
Ensures the highest level of overall appearance and service in dining rooms.
Ensures the highest level of overall appearance and sanitation in the kitchen areas.
Completes sanitation checks daily.
Assures all food preparation and serving equipment is checked and evaluated for proper mechanical condition.
Assures all coolers temperatures are checked and recorded daily.
Assures that dishwasher litmus tests are recorded daily, and assures that food and supply items are stored in areas maintained at approved temperatures.
Calls and schedules preventative maintenance and services for grease traps refrigeration and equipment.
Verifies that all food temperatures off the line are taken and recorded.
Monitors Resident attendance in Dining Rooms and reports absences to the Front Desk Receptionist.
Organizes the scheduling of in-service programs for wait-staff skills, food preparation skills, sanitation, and infection control for the director to facilitate.
Facilitates employee attendance and involvement in Dietary Supervisor's periodic department meetings.
Assures that all dietary employees are current with time sheet recording, paid time off recording, and any other annual or monthly issues. This includes periodic employee physical examinations and TB testing.
Maintains high levels of understanding and compliance with all safety and health requirements.
Oversees identification and resolution of unsafe or unhealthy work practices or work areas.
Demonstrates good working knowledge of departmental and organizational policies and procedures.
Generates and monitors maintenance work orders for facility and/or equipment problems or maintenance.
Be available to employees and open to problems, concerns, questions, suggestions and complaints.
Assures feedback to employee utilizing available organizational resources.
Completes weekly reports of all complaints for the Food & Nutritional Services Manager.
Maintains and records employee’s daily attendance.
Schedules appropriate staff to allow for planned and unplanned absences.
Records invoice records, transmittal, and completes monthly inventory reports for Accounting.
Completes employee evaluations on a timely basis for the manager’s final review and administration to employees.
Capable of filling in for any dietary position if necessary, i.e., cook, wait-staff, storeroom person, dishwasher, and diet aide.
Performs all others assignments as may be requested by manager, facility administrator or CEO.