Chef Manager

WHAT’S THE JOB?   Under the general supervision of the District Manager, the Chef Manager is tasked with ensuring the culinary excellence of the location. This includes the planning, preparing, and/or directing of the preparation of all meals in the kitchen, including catering, developing new recipes, and reviewing food preparation processes. The Chef Manager will also perform administrative and financial duties such as ordering and resolving discrepancies with suppliers, creation and adherence to budgets for all related costs of the culinary operation, and supervising and training all staff within their charge. Cook from scratch with local ingredients while continually sourcing and developing new ideas and ways to generate additional profit for the unit  Plan and develop menus and recipes for the cafeteria and catering events, incorporating both the company’s promotional themes and the Healthwise Choices© Program while also encouraging and incorporating creative ideas from employees Establish and implement food preparation schedules for all staff and recipes, creating an efficient and organized process for each dish Prepare and/or direct the preparation of food items for meals, daily specials, and catered events such as: soups, salads, starches, meats, fish, poultry, vegetables, and desserts Be highly proficient in a wide variety of preparation methods such as: roasting, grilling, steaming, poaching, boiling, and baking Complete knowledge of the kitchen, recipes, service stations, and point of sale machines at the location with the ability to step in and provide additional support where required Lead a team by delegating tasks and ensuring best practices are followed Ensure high levels of product quality and customer satisfaction while contributing to a work environment conducive to learning and team and organizational success Ensure all staff are adhering to all required safety regulations and procedures while preparing food including: Using proper techniques when using the tools, supplies, and equipment provided (i.e. knives, ovens, cleaning materials) Wearing and correctly using proper personal protective equipment (i.e. non-slip shoes, cut resistant gloves) Proper handling of equipment only by trained staff and notifying appropriate parties of malfunctioning or in need of repair equipment Complying with FoodSafe and/or ServeSafe standards including the recording of all time temperature sensitive food items. Following all Health and Safety and sanitation policies and procedures as set by applicable legislation and company policies Lead or work alongside the Food Service Director and kitchen staff to control costs of the location by taking measures such as Performing physical inventories, adequately maintaining the level of stock at the location o Establish and ensures maintenance of food rotation in storage in order to minimize spoilage and waste (first in, first out) Control portioning of food items to ensure…