Position Title: Chef Manager
Reports to: Director of Operations
Updated: January 2023
POSITION SUMMARY
Responsible for the management, supervision, and education of the kitchen personnel to provide the best food service possible while maintaining predetermined food & labor cost percentages. Will be required to research and develop standard, premium, bridal & specialty menus. The Chef Manager communicates regularly and thoroughly with subordinates, cross-functional work teams and customers to ensure client satisfaction and to ensure safety and sanitation practices are implemented.
POSITION RESPONSIBILITIES
SUPERVISION
- Directly supervises and coordinates the activities of workers engaged in preparing food.
- Recruits, hires, and trains new kitchen employees as needed to ensure adequate staffing to support business activity.
- Schedules staff on an on-going basis to ensure timely delivery of excellent quality food, while maintaining labor costs in keeping with established profit goals.
- Delegate tasks and responsibilities to staff as needed to ensure smooth kitchen operations and timely service to guests.
- Participates in staff training and supervises food production and service from the kitchen on a daily basis.
- Maintains a positive and motivational work environment for employees through personal example and positive feedback whenever appropriate.
- Conducts performance review and awards pay increases as approved by management.
FOOD PREPARATION
- Checks the quality of raw and cooked food products to ensure that standards are met.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Manages food safety and sanitation in accordance with guidelines set by the Delaware County Health Department and the National Restaurant Association’s ServSafe program.
- Inspects supplies, equipment and work areas to ensure conformance to established standards.
- Monitors kitchen and storage areas regularly to ensure food and occupational safety standards are met.
- Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
- Determines how food should be presented and creates decorative food displays.
- Instructs kitchen workers in the preparation, cooking, garnishing and presentation of food.
- Purchases food that will ensure quality products for guests at prices that maintain acceptable food cost levels.
- Establishes controls to minimize waste and theft and maximize profits.
- Thinks creatively and problem-solves effectively.
- Demonstrates sensitivity to potential problems and is able to tell when something is wrong or likely to go wrong.
- Checks the quality and quantity of received products.
- Purchases smallwares, cleaning chemicals, supplies and paper goods as needed to ensure customer service and smooth operations. Advises management regarding the purchase and need of major kitchen equipment.
- Manages inventory profitability through accurate purchasing, correct food storage procedures, product sensitive menu planning and creative utilization of products “in-house.”
- Conducts monthly inventory of food, chemicals, disposables and select beverages.
- Every 3 months conducts price checks and updates.
COMMUNICATION AND CUSTOMER SERVICE
- Demonstrates dependability, punctuality and is a self-starter.
- Plans, delegates and expedites service of all food from the kitchen in cooperation with the front of house serving staff.
- Communicates with sales staff on an on-going basis to maintain awareness of the clients’ special needs and to adjust quantities of food needed for each function.
- Attends weekly Operations Meeting and communicates regularly with Director of Operations.
- Communicates regularly with supervisors, co-workers and subordinates by e-mail, text, telephone or in person.
- Projects weekly food and labor costs and monitors actual financial result. Takes corrective action as needed to assure financial goals are met.
- Records all recipes and techniques for food operation for recipe book. Pictures of presentation should be taken with portion sizes listed for reference.
- Hosts taste panels to assess feasibility of proposed menu items.
- Hosts cooking classes and demonstrations, as requested.
- Creates menus appropriate for convention center dining.
- Periodically visits dining areas to greet clients and guests.
- Maintains a professional and courteous demeanor at all times.
- Provides timely, respectful and thorough customer service.
- Coordinates carefully with the operations staff to ensure room set-ups are appropriate for all food functions.
- Communicates daily with cross-function teams regarding events.
- Performs additional duties as assigned.
KNOWLEDGE & EXPERIENCE REQUIREMENTS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed in this job description are representative of the knowledge, skill and ability required.
- Requires a degree from an accredited culinary school or equivalent experience.
- Three to five years of related work experience in a high-volume institution. Knowledge of food preparation techniques, quality control, safety, costing and budgeting.
- Recognizes this position requires a high degree of flexibility in schedule. Must work event based hours that include nights and weekends.
- Knowledge of hiring techniques and personnel management practices.
- Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures or government relations. Ability to write reports, business correspondence and procedure manuals.
- Ability to present information and respond to questions from groups of managers, clients, customers and the general public.
- Basic PC skills including email, word processing, spreadsheet, etc.
- Ability to apply common sense understanding to carry out detailed written or oral instructions.
- Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
- Ability to calculate figures and amounts such as recipe portions, volume and timing for event execution.
- Ability to prioritize, organize and delegate assignments.
- Must have or be willing to obtain ServSafe certification.
ESSENTIAL FUNCTIONS
- Must have good peripheral vision. Must be dexterous with both hands
- This position requires bending, stooping, kneeling, and reaching and long periods of standing.
- This position requires frequent use of ladders, ramps, and stairs.
- This position requires the ability to move quickly from one room to another.
- This position requires the operation of dangerous equipment.
- Must be able to regularly lift 50 lbs.
WORKING CONDITIONS
- May be exposed to loud and dangerous kitchen equipment.
- This position requires work outside of normal business hours.
The above statements are intended to describe the general nature and level of work being performed by people assigned to do this job. They are not an exhaustive list of all duties and responsibilities.
Job Type: Full-time
Pay: $45,000.00 - $55,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Experience level:
Pay rate:
Shift:
- 10 hour shift
- 12 hour shift
- 8 hour shift
- Day shift
- Evening shift
- Morning shift
Supplemental pay types:
Weekly day range:
- Monday to Friday
- Weekend availability
Work setting:
Ability to commute/relocate:
- Muncie, IN 47305: Reliably commute or planning to relocate before starting work (Required)
Experience:
- Culinary experience: 1 year (Preferred)
- Cooking: 1 year (Preferred)
Work Location: One location