Position Summary
Manage unit operations by overseeing food production and service, catering events, purchasing and receiving of goods, and work and food safety compliance. Manage employees and maintain positive and engaged client relationships. Implement marketing and administrative initiatives and Corporate Office programs and directives. Ensure positive customer service experience for client.
Unit Revenue is generally over $1 million and may have multiple sites. There is generally at least one additional salaried manager.
Supervisory Responsibilities
Directly manage at least 2 full-time employees. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; managing schedules and time cards, addressing complaints and resolving problems.
Essential Duties and Responsibilities include the following. Other duties may be assigned
Food Preparation Management
· Develop and/or oversee menus and prepare and/or supervise production of menu items according to quality/quantity expectations.
· Ensure food safety and sanitation compliance by training appropriate employees.
· Coordinate with Executive Chef and/or Catering Manager in planning menus for catering functions. Oversee appropriate set-up and take-down activities.
Administration
· Manage purchasing of food and supplies.
· Manage receipt of food deliveries and proper storage.
· Maintain budget through effective inventory controls.
· Complete w and monthly operating reports.
· Reconcile cash drawer and make weekly deposit, if applicable.
· Enter weekly invoices and code them into RAP.
· Enter weekly hours/payroll.
· Manage all employee-related activities including hiring, training, work assignments/scheduling, time reporting/payroll, performance management, and compensation.
Food Safety/Sanitation
· Ensure proper presentation, portion control, and maintenance of proper serving temperatures – follow HACCP standards.
· Maintain cleanliness, sanitation and orderliness of all equipment, supplies and utensils within work area.
· Handle food items appropriately during preparation.
· Ensure proper food preparation by utilizing approved recipes and in following prescribed production standards.
· Keep display equipment clean and free of debris during meal service as assigned.
Customer Service
· Represent company in a courteous, efficient, and friendly manner in all client and employee interactions.
· Serve clients quickly; do not allow back-ups or snags in serving lines.
· Demonstrate a complete understanding of menu items and explain same to clients accurately.
· Consistently exhibit the ability to keep up with peak hours/events and does so calmly, accurately and efficiently.
· Ensure all display foods are merchandised attractively per standards.
· Serve food neatly and attractively per standard.
Safety
· Ensure corporate and OSHA safety standards are followed.
· Follow principles of sanitation and safety in handling food and equipment.
· Clean up spills, etc. immediately.
· Participate in required safety and food safety trainings. Provide training for all employees on work and food safety standards.
· Report all incidents and near misses to District Manager and HR.
Corporate Standards
· Follow and observe all company policies and procedures.
· Follow Cash Handling Policy and Procedures.
· Follow company standard for attendance and punctuality.
· Maintain professional appearance at all times, clean and well groomed in accordance with company standards.
· Develop positive working relationships with co-workers and clients and avoid conflict.
May be required to step into any position as needs dictate.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to talk or hear and taste or smell. The employee frequently is required to stand; walk; sit; use hands to finger, handle, or feel; and reach with hands and arms. The employee may lift and/or move up to 25 pounds several times a day and occasionally lift and/or move up to 50 pounds.
In addition, the employee must be able to safely assemble, operate and disassemble various food preparation equipment used in our kitchens. Employee must be able to safely use the various cooking equipment and tools found in our kitchens.
Work Environment/Safety
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions and moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, extreme cold, extreme heat, risk of electrical shock, and vibration. The noise level in the work environment is usually very loud.
All employees are responsible for maintaining a hazard free environment for themselves and our customers. All employees are required to wear personal protective equipment (goggles or eyewear, gloves and aprons) when handling chemicals or other hazardous substance or when assisting in first aid.
Employees may be required to use certain mechanical, electric, sharp, heat producing, and other potentially dangerous equipment while performing job responsibilities. Employees will be instructed in the proper use, function and maintenance of all kitchen related equipment. See your supervisor for specific training procedures.
Work Experience
· Minimum 7-10 years fine dining, educational, catering and/or corporate dining experience.
· Minimum 7 years’ experience with strong focus on scratch cooking and menu development and implementation. Knowledge of international/ethnic cuisines highly desirable.
· Minimum 5 years culinary staff training and development experience.
· Food Safety Certification required.
Education
· Minimum 2-year Associate’s Degree in Culinary Operations or the equivalent work experience.
Mathematical Skills
Ability to work with mathematical concepts such as discounts and interest. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Reasoning Ability
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.