PRODUCTION CHEF

Blackstone Consulting, Inc.•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 is responsible for food planning and procurement, recipe development and standardization, menu planning and pricing, food presentation and quality standards, equipment maintenance, and kitchen safety and sanitation. The Production Chef may cook selected items or for special occasions, oversee catering events, and provide culinary instruction or demonstrations. The role directly supervises kitchen personnel, prepares and distributes daily work assignments, production sheets, and work schedules, and is responsible for hiring, discipline, performance reviews, and initiating pay increases. The Production Chef oversees food production and serving-line setup and performs simple production and preparation tasks when Junior or Senior Cooks are absent. The position typically reports to a Project Manager or food service director. The role requires leadership, management, planning, and the ability to manage in a diverse environment with a focus on client and customer service. Additional responsibilities include following BCI rules and regulations, complying with HACCP standards, and supervising employees fairly and consistently. Management may assign or reassign duties and responsibilities at any time.

Requirements

Ability to manage in a diverse environment with a focus on client and customer service.
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.
Demonstrated cooking skills and 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.
Minimum 10 years of demonstrated food service and food preparation experience.
If serving in the military, must have attained the rank of E-5 or greater in a food service specialty.
Core competencies in leadership, management, and planning.
Ability to lift and carry up to 50 pounds.
Ability to stand and move within the kitchen area for 6 to 7 hours, excluding breaks and lunch periods.
Some bending and stooping.

Nice To Haves

Bachelor's degree or related culinary degree with eight or more years of industry and culinary management experience.
Previous 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 presentation techniques and quality standards.
Plan and price menus.
Ensure proper operation and maintenance of equipment.
Ensure kitchen safety and sanitation.
Cook selected items or cook for special occasions as needed.
Oversee special catering events and provide culinary instruction or demonstrate techniques as needed.
Directly supervise kitchen personnel and prepare and distribute daily work assignments, production sheets, and work schedules.
Hire and discipline employees, conduct performance reviews, and initiate 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 BCI rules and regulations in the employee handbook.
Comply with HACCP standards.
Interact with and supervise employees fairly and consistently.