Chef / Kitchen Manager
Occupations:
First-Line Supervisors of Food Preparation and Serving WorkersFood Service ManagersChefs and Head CooksGeneral and Operations ManagersCooks, RestaurantIndustries:
Community Food and Housing, and Emergency and Other Relief ServicesSchool and Employee Bus TransportationChild Care ServicesHealth and Personal Care RetailersRestaurants and Other Eating PlacesGeneral PurposeDirectly supervise and coordinate activities of workers engaged in preparing and serving food.Essential Job FunctionsAdhering to our high-quality employee standards by:Oversee the daily operation of food service staffMonitor quality of products and services producedAdjust daily schedule for shift personnel to ensure optimal efficiencyManage inventory of ingredients and suppliesMaintain health standards for raw and finished productsMenu DevelopmentManage Food CostMinimum QualificationsPrevious management experience in food serviceKnowledge of common food safety practicesStrong leadership qualitiesAbility to thrive in a fast-paced environmentExcellent written and communication skillsWorking ConditionsSubject to frustrations in meeting work demands due to frequent interruptions.Fast paced, required to make decisions quicklyMay work beyond normal duty hours, on weekends, and in other positions temporarily, when necessary.