Chef

Description

Assist the General Manager with the daily operational support for kitchen and front-of-house activities, develop kitchen/front of house staff, and assist with all operational management functions to include purchasing, inventory/cost control, payroll, etc. Ensures compliance with menu standards, Local Food Code and the Performance Work Statement (PWS), ServSafe, and Southern Foodservice Management Standards, Policies & Procedures and HACCP Plan (SureSafe). All the above listed job duties are to be executed in a teamwork type of approach and atmosphere.

Key Responsibilities

• Provides guidance to kitchen team members regarding food preparation, cooking, and presentation.
• Provides guidance to front-of-house team members regarding menu items and service standards.
• Oversee and organize kitchen ordering, storage, and issuance.
• Ensure a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
• Train all new kitchen and front of house team members on proper SFM standards.
• Manage food and product ordering by keeping detailed records and minimizing waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
• Be involved with product inventory and end of month reporting.
• Supervises all food preparation and presentation for café and catering to ensure quality and adherence to standards.
• Work with kitchen team to maintain kitchen organization, staff ability, and training opportunities.
• Work with team members on the sanitation program, to include keeping temp and sanitation logs.
• May be tasked with the coverage of positions as needed to ensure all positions are covered during the daily shift.
• May take on the General Manager duties as needed.
• All staff members are also responsible for other duties or tasks that are assigned by the managers, as a part of any “Job” or “Position” assigned during a normal work schedule. Team members may be assigned to support the meal production, service and cleaning after the meal or the dining facility.

Southern Foodservice Management’s Culture

We have a philosophy for every one on our service team to give something extra. A Southern Foodservice Management employee:

• Exhibits a positive, friendly and respectful attitude towards guests and other team members.
• Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE.
• Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.
• Promotes a fun and efficient work environment, focusing on guest satisfaction.

Qualifications and Skills

• Culinary degree or equivalent training
• 2+ years’ experience as a Chef in contract foodservice or related environment
• Strong organizational skills and attention to detail.
• Knowledge of food service regulations.
• Strong Leadership and Management skills.
• Positive attitude and approach.
• Ability to work under pressure.
• Self-motivated, creative problem-solving skills.
• Excellent verbal and written communication skills.
• Exceptional customer service skills.
• ServSafe Certification

Requirements

Physical Requirements 

• Strength: Lift up to 20lbs
• Posture: Standing 90%, Walking 10%
• Movement of objects: Frequent
• Heavy Lifting, Heavy Carrying, Pushing, Pulling
• Climbing or Balancing: Occasional
• Stooping: Frequent
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Frequent

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