PRODUCTION CHEF

Blackstone Consulting•M C B H Kaneohe Bay, HI

About The Position

The Production Chef trains and manages kitchen personnel and supervises and coordinates culinary activities. The role oversees food production, kitchen operations, serving-line setup, food safety, and sanitation, and may cook selected items or for special occasions. The Production Chef may also oversee catering events and provide culinary instruction or demonstrate techniques. This position directly supervises kitchen personnel, assigns daily work, and prepares production sheets and work schedules. It is responsible for hiring, discipline, performance reviews, and initiating pay increases. In the absence of Junior or Senior Cooks, the Production Chef performs simple production and preparation tasks. The role typically reports to a Project Manager or food service director. The position requires leadership, management, planning, customer-service focus, and the ability to work in a diverse environment. Physical demands include lifting and carrying up to 50 pounds, standing and moving within the kitchen for 6 to 7 hours (excluding breaks and lunch), and some bending and stooping. The Production Chef must follow the employee handbook and HACCP standards and interact with and supervise employees fairly and consistently. Management may assign or reassign duties and responsibilities at any time.

Requirements

Minimum five years of related food service experience in a culinary institution, large institutional food service operation, or the military in a lead supervisory capacity.
At least 10 years of demonstrated food service and food preparation experience as the stated minimum requirement.
Demonstrated cooking skills and the ability to teach or perform food production tasks in a commercial or military kitchen, including hot and cold food preparation, grill service, sautéing, baking, beverage brewing, garnishing, quality preparation, and progressive cooking techniques.
If serving in the military, must have attained the rank of E-5 or greater in a food service specialty.
Ability to manage in a diverse environment with a focus on client and customer service.
Leadership, management, and planning competencies.
Ability to lift and carry up to 50 pounds; stand and move in the kitchen for 6 to 7 hours excluding breaks and lunch; and perform some bending and stooping.

Nice To Haves

Bachelor's degree or related culinary degree, identified as ideal.
Eight or more years of industry and culinary management experience, identified as ideal.
Experience controlling food and labor costs, demonstrating cooking skills, developing menus, and developing a culinary team.
Premise and liability accountability experience.
Contract-managed service experience.

Responsibilities

Train and manage kitchen personnel and supervise and coordinate culinary activities.
Estimate food consumption and requisition or purchase food.
Select and develop recipes and standardize production recipes to ensure consistent quality.
Establish food presentation techniques and quality standards.
Plan and price menus.
Ensure proper operation and maintenance of equipment and proper kitchen safety and sanitation.
Cook selected items or for select occasions as needed.
Oversee special catering events and provide culinary instruction or demonstrate culinary techniques as needed.
Directly supervise kitchen personnel and prepare and distribute daily assignments, production sheets, and work schedules.
Handle hiring, discipline, performance reviews, and initiation of pay increases.
Oversee food production and ensure serving-line setup.
Perform simple production and preparation tasks in the absence of Junior or Senior Cooks.
Adhere to employee handbook rules and regulations and comply with HACCP standards.
Interact with and supervise employees in a fair and consistent manner.