Food Services Chef

Fresno Economic Opportunities Commission•Fresno, CA

About The Position

Responsible for menu development, overall food quality, meeting nutritional guidelines, production timetable and catering events. Responsibilities will include enforcing safety and sanitation standards, purchasing, supervising, menu costing/budget, planning marketing, administrative duties and other related duties. Assist in the fulfillment of the agency’s vision, “For Those We Serve,” by empowering individuals who thrive as healthy, self-sufficient and contributing members of our communities.

Requirements

High school diploma or GED.
Minimum of three (3) years of increasing responsibility in a Chef’s capacity or five (5) years cooking experience, supervising a staff of 20, while working toward sous chef or Chef certification from American Culinary federation required.
Must possess and maintain Food Handlers card or obtain within thirty (30) days of employment.
Knowledge of classical and nouvelle cuisine cooking techniques, broiling, frying, grilling and steaming.
Proficient in use of large volume food production equipment including convection oven, steamers, mixers, kettles, and various hand tools.
Excellent knowledge of food service safety and sanitation standards including safe zone temperature, food borne illness prevention and cleaning and sanitizing techniques.
Proficient in standard purchasing procedures, familiar with price quotes and bidding.
Skilled in, calculator and food costing methods.
Familiar with Hazard Analysis Critical Control Point.
Ability to read, analyze and interpret general business correspondence, government and company regulations.
Able to handle multiple tasks and assignments efficiently and under time constraints.
Display strong interpersonal relationship skills.
Understand the organization and operation of Fresno EOC and outside contracts.
Ability to reduce and expand recipes and develop healthy, attractive, menus with cost guidelines.
Understand and carry out oral and written directions.
Proficient in Microsoft Office Suite and related business software.
Effective presentation, written and verbal communication skills.
Maintain a valid California driver’s license, reliable transportation, adequate auto insurance as required by State law, and insurability by agency carrier.

Nice To Haves

Graduation from a culinary institution preferred.

Responsibilities

Coordinates menu development to meet nutritional and production requirements.
Sets and monitors critical control points to assure food arrives at final destination in high quality at appropriate temperatures.
Works closely with production management and Registered Dietician and assures menus meet nutritional and operational requirements.
Conducts personnel processes such as recruitment, selection, orientation, staff evaluations, corrective action, documentation, and termination of staff.
Trains employees and strictly enforces sanitation and safety standards.
Works with Buyer to purchase and procures food and paper supplies in accordance with purchasing guidelines.
Supervises diverse work force to maintain high productivity and quality standards.
Trains employees in the area of food production efficiency, food service safety and sanitation.
Maintains production records, keeps updated and accurate food cost sheets.
Controls inventory and maintains order in walk-ins and storeroom using first in, first out rotation.
Works cooperatively with other departments, agency officials, and clients.
Coordinates catering production, event set-up and represents Fresno EOC Food Services at various functions.
May be required to drive to off-site locations for food set-up and service.
Travels for agency business using personal/agency vehicle.
Works evenings and weekends as required.
Performs other duties as assigned.