Chief Cook

ServiceSource, Inc. • Annville, PA

9d • Onsite

About The Position

Supervises and coordinates activities of personnel in the Food Service department and performs one or both of the following duties: directs and participates in the preparation and serving of meals; determining timing and sequence of operations required to meet serving times: inspects serving tools and equipment for cleanliness and proper storage of food, plan or assist in planning of meals and taking inventory of stores and equipment.
Primary Duties
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. These duties and responsibilities will be rated on the Annual Performance Review.
Establish and maintain high standards in food handling, serving, cleaning, and sanitation.
Establish and follow standard operation procedures to maintain consistency of services performed.
Make recommendations to the Project Manager / Executive Chef for changes in service, personnel, equipment and/or controls which will improve services to the customer.
Continually and critically evaluate all assignees work activities as a base for developing more informative data for management decision making, increased efficiency and/or reduced cost.
Supervise the orientation and training of all food service personnel to maximize productivity and their work potential and permit promotion from within as the needs of the operation and company may require.
Additional Responsibilities
Keep immediate superior fully informed of all problems or unusual matters of significance promptly and take necessary corrective action where appropriate or suggest alternative courses of action.
Evaluate on a continuing basis the work performance of assigned personnel as the basis for individual counseling to improve work performance or commendation where justified.
Responsible for the development and recommendation of operational objectives.
Conduct or oversee facility inspections.
Oversee the requisitioning of equipment and supplies.
Monitor performance of subcontractors and consultants to ensure compliance with contractual obligations.
Maintain a positive working relationship with key base personnel and contracting officers.
Assist team at times with prepping and cooking large quantities of food.
Make sure all HACCP procedures are being followed and all HACCP/Temp forms are filled out correctly.
Perform other responsibilities as assigned.

Requirements

• High school diploma or General Educational Development (GED) required.
• At least five (5) years’ experience, with at least two (2) years in a supervisory role of a similar project and three (3) years general experience preferred.
• Basic food service knowledge required.

Nice To Haves

• HACCP Certification preferred.

Responsibilities

• Establish and maintain high standards in food handling, serving, cleaning, and sanitation.
• Establish and follow standard operation procedures to maintain consistency of services performed.
• Make recommendations to the Project Manager / Executive Chef for changes in service, personnel, equipment and/or controls which will improve services to the customer.
• Continually and critically evaluate all assignees work activities as a base for developing more informative data for management decision making, increased efficiency and/or reduced cost.
• Supervise the orientation and training of all food service personnel to maximize productivity and their work potential and permit promotion from within as the needs of the operation and company may require.
• Keep immediate superior fully informed of all problems or unusual matters of significance promptly and take necessary corrective action where appropriate or suggest alternative courses of action.
• Evaluate on a continuing basis the work performance of assigned personnel as the basis for individual counseling to improve work performance or commendation where justified.
• Responsible for the development and recommendation of operational objectives.
• Conduct or oversee facility inspections.
• Oversee the requisitioning of equipment and supplies.
• Monitor performance of subcontractors and consultants to ensure compliance with contractual obligations.
• Maintain a positive working relationship with key base personnel and contracting officers.
• Assist team at times with prepping and cooking large quantities of food.
• Make sure all HACCP procedures are being followed and all HACCP/Temp forms are filled out correctly.
• Perform other responsibilities as assigned.

Benefits

• Health coverage for you and your family through Medical, Dental, and Vision plans.
• Financial protection with 100% company paid Disability, Life, Accidental Death & Dismemberment insurance.
• A 403(b)-Retirement plan in which the company matches dollar for dollar on a generous percentage matching up to 3% of your contribution.
• Tax advantages through Flexible Spending and Health Savings accounts that allow you to pay for specific healthcare and dependent care expenses with pre-tax dollars.
• An Employee Assistance Program, Wellness Program, and Tuition Assistance.
• A generous paid time-off program in which the benefits increase based on your tenure with the company.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED