What are the responsibilities and job description for the Kitchen Manager/Executive Chef position at Iacofano Group, LLC?
Description
Accurately and efficiently manages the production and cooking meats, fish, vegetables, soups and other food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final product preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.
Duties & Responsibilities:
• Develop, test & maintain recipes with the entire kitchen staff
• Records & documents new recipes or changes to existing recipes to the corporate office
• Properly train staff on recipes and demonstrates the proper methods so that the staff can reproduce the recipe unsupervised
• Monitors that portions are being followed according to SOP’s, Recipes and Spec Sheets
• Inventory
• Accurately orders all necessary products to produce for upcoming orders and forecasted orders
• Set par levels for pre-portioned products for quick turnaround of last-minute orders or menu items that are not ordered regularly
• Follows HACCP regulations and documentation for receiving product along with checking each item for quality and reject any issues
• Maintains & calculates full weekly inventory
• Store, date and rotate all products properly
• Creates work schedules for kitchen staff
• Develops the kitchen staff to become individual leaders and experts in their positions while cross training to cover shortages or increased business in an area
• Creates food prep assignments during off-peak periods
• Conducts 90 day, Yearly and Promotional reviews for Kitchen staff
• Records and reports equipment temperatures and failures. Maintains or schedules equipment repairs to keep the facility operational
• Creates and trains on the proper opening and closing duties of the kitchen and checks that the proper checklists and duties are being followed
• Maintains Health Department, HACCP and FDA Standards for Cleanliness, Food Storage Temperatures, Cook Temperatures, etc. at or above a score of 95
• Attends all scheduled employee meetings and brings suggestions for improvement
Requirements
• A minimum of 5 years of experience in kitchen preparation and cooking.
• At least 2 years’ experience in management.
• Must be able to communicate clearly with managers, kitchen and packaging personnel.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to work in a standing position for long periods of time (up to 10 hours)
• Associates Degree
• General Microsoft and Computer Knowledge
• Manager ServSafe Certified
