Floating Chef Manager - Lebanon School Nutrition
About The Position
We are seeking a Culinarian who is looking to take their career to the next level. The Floating Chef Manager is a great opportunity for someone to learn our business and become an expert while traveling to different location's. This is a 10 month position with 12 month potential that includes benefits, Mileage and paid time off. SUMMARY: The Chef/Manager is responsible for the overall operations for the kitchen area of the facility, including all cost and budget maintenance. Chef/Manager will hire staff, purchase product, and ensure everyone is trained on proper food preparation and kitchen safety techniques. Additionally, Chef/Manager ensures that the company’s standards are upheld: the food looks good and is cooked properly, portioned correctly, and cooked and served quickly. The Chef/Manager will also make sure that the kitchen meets all sanitary standards.
Requirements
- ServSafe Certification required
- All Microsoft Office Suite products
- Ability to learn new software programs
- Minimum 3-5 years of high volume food service management experience required.
- Standing most of the day is required for this position.
- To sit, walk, talk and hear; use hands and fingers to feel, handle, or operate objects, tools, or controls; and reach with hands and arms.
- The employee is occasionally required to lift and/or move up to 40 pounds.
- Specific vision abilities required by this job include close vision and the ability to adjust focus.
- The employee must be able to multi-task.
- Position may require extended hours including evenings and/or weekends, travel to multiple work sites and occasional out-of-town travel.
- Must be able to drive his/her own vehicle to other work sites.
Nice To Haves
- College / Culinary degree preferred.
- FMP preferred.
- Safety training classes completed as required
- OSHA Certification preferred but not required
- Local food safety certification, if required in jurisdiction of employment.
Responsibilities
- Assist General Manager in managing all production requirements following recipes, safe food handling principles in a sanitary and professional manner.
- Manage and cultivate team to perform up to standards set forth by management.
- Coordinate all cooking, prepping, etc. of skillet station according to production schedule.
- Be proficient in recipe procedure, measurement conformity, cooking techniques.
- Perform temperature checks during production period to ensure food is being held and prepared at correct temperatures. Maintain all Logs.
- Follow and manage sanitation requirements as prescribed by head chef or director.
- Assist in implementation and follow-up on sanitation cleaning schedule for all kitchen areas and equipment.
- Complete and submit weekly payroll accurately and efficiently.
- Assist with production in cold pantry station when applicable.
- Conduct weekly kitchen meetings to be attended by all kitchen personnel.
- Perform additional duties as assigned.
Benefits
- Mileage
- paid time off
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
