Chef Jobs

About The Position

Requirements

• Knowledge of all major kitchen equipment and appliances.
• Ability to properly operate ovens, stoves, grills, steamers, smoker, mixers, kettles, char-broiler and other kitchen equipment.
• Must be able to identify and properly use all small kitchen wares.
• Excellent communication skills, verbal and written.
• Strong knowledge of HACCP and sanitation standards.
• Ability to adhere to strict grooming standards established by Good Manufacturing Practices (GMP).
• Ability to recognize and utilize weights and measurements, both liquid and dry.
• Knowledge of accounting and cost control principles.
• Ability to supervise and manage employees including training, progressive discipline and hiring.
• Knowledge of purchasing related to food items and small wares.
• Knowledge and skills in diverse culinary techniques including Arabic Ethnic Cuisine, Cold Displays, Sauces, Protein Cutting, Plate Presentation and Sanitation.
• Skill in volume production and hands-on cooking.
• Ability to perform basic math functions necessary to execute recipes.
• Strong organizational skills and ability to multi-task.
• Ability to work extended hours productively.
• Good understanding of computer software programs to include Microsoft Word, Excel and Outlook.
• Valid food handler's certificate or equivalent.
• Minimum of two (2) years’ experience as a Sous Chef.
• Minimum of two (2) years’ experience in a kitchen environment.
• Minimum of two (2) years in a supervisory role.
• While performing the essential functions of this job, the employee is continuously asked to multi-task under time limits.
• Position requires constant attention to precise details and accuracy of specified standards including following simple to complex (more than 3 steps) instructions, and concentration which frequently extends beyond 30 minutes at a time.
• This position also requires constant attendance and punctuality - Is consistently at work and on time.
• Follows instructions, responds to management direction; Takes responsibility for own actions; Completes tasks on time or notifies appropriate person with an alternate plan.
• Meets productivity standards; Completes work in timely manner; Strives to increase productivity; Works quickly.
• While performing the duties of this job, the employee is regularly required to stand, walk; reach with hands and arms and stoop, kneel, or crouch.
• The employee must regularly lift and /or move up to 30 pounds.
• Observes safety and security procedures; Reports potentially unsafe conditions; Use equipment and materials properly.

Nice To Haves

• Minimum of an Associate’s Degree three (2) years in (culinary) in culinary field or appropriate continuing education experience and relevant work experience.

Responsibilities

• Produce daily prep and production lists following airline specifications.
• Must meet all applicable state and local food handler certification requirements for the work location (Texas requires a Food Handler Certificate within 60 days of hire).
• Direct and mentor culinary employees to raise levels of education, morale, and productivity.
• Translate the philosophy of the Executive Chef through leading by example with high standards in food quality, organization, professionalism, and sanitation.
• Maintain and enforce safe and sanitary working conditions within the culinary department through proper equipment, hazardous material, and other governing food auditing bodies.
• Assist with ordering of perishable food, non-food supplies.
• Control waste through proper calculation of ordering and production.
• Assist in the creation and documentation of new recipes.
• Maintain a visionary approach to the culinary department, promoting continuous improvement of standards, quality, systems, and financial expenses.
• Responsible for all culinary operations in the absence of the Executive Chef.
• Maintain awareness of employee schedules. Supervise check-in and check-out temporary labor. Responsible for training culinary employees in proper clock-in and out procedures.
• Responsible for the overall production of hot and cold foods.
• Supervise the Culinary staff in a manner consistent with the company’s Human Resource Policies and Procedures.
• Assure the safety of the work environment and report any potential hazards to the General Manager and Human Resources.
• Document all work-related injuries and illnesses by responsible immediate reporting to department management on duty.
• Responsible for controlling food and labor costs.
• Responsible for proper uniforms, hair restraints, and sanitation practices of culinary staff.
• Other duties as assigned.

Benefits

• Mentoring
• Volunteer opportunities
• Professional development opportunities