SUMMARY: This is a temporary position overseeing summer camp program at Camp Carpenter
The Chef/Manager is responsible for the overall operations for the kitchen area of the facility providing 3 meals per day for campers. Chef/Manager will supervise 3 onsite staff. Additionally, Chef/Manager ensures that the company's standards are upheld: the food is visually appealing, cooked properly, portioned correctly, and cooked and served quickly. The Chef/Manager will also make ensure that the kitchen meets all sanitary standards.
ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES:
- Managing all production requirements following recipes, safe food handling principles in a sanitary and professional manner.
- Coordinate all cooking and prepping of stations according to production schedule.
- Be proficient in recipe procedure, measurement conformity and cooking techniques.
- Perform temperature checks during production period to ensure food is being prepared and held at correct temperatures. Properly maintain all temperature logs.
- Follow and manage sanitation requirements as prescribed by General Manager.
- Assist in implementation and follow-up on sanitation cleaning schedule for all kitchen areas and equipment.
- Assist with production in cold pantry station when applicable.
- Conduct weekly meetings for all kitchen staff.
- Operate a first-class STUDENT dining establishment by implementing Whitsons high standards in all facets of the operation.
- Maintain and periodically redesign all servery decor
- Determine time and sequence of cooking operations to meet meal serving deadlines.
- Delegate applicable food preparation responsibilities to team members.
- Assume a leadership role in a helpful, positive manner.
- Create a harmonious working relationship with staff and client by demonstrating consistent and equitable treatment of workers.
- Maintain food cost at budgeted levels according to guidance from Assistant Director.
- Design, set up, implement and post an effective cleaning schedule for the location that encompasses all facets of the operation, making sure that all duties are properly assigned. Follow-up on same.
- Set up and maintain walk-ins and storerooms according to inventory order and sanitation guidelines.
- Train and cross-train all team members in each position at unit.
- In-service all team members on sanitation, safety, HACCP, Allergen and customer service.
- Read, memorize and implement all company policies.
- Complete all paperwork daily and submit to corporate office weekly..
- Follow all corporate programs and develop 2 marketing and theme promotions per month at facility.
- Prepare location for Q/A inspection by using the District Manager's Check “Yes” for Success list.
- Conduct or oversee line daily.
- Maintain dress code in unit.
- Hold meetings with entire staff at least one time per week to discuss issues related.
Requirements:
Education:
- College or Culinary degree preferred.
- Food Management Professional preferred
- Safety training classes completed as required
Certifications:
- ServSafe Certification required
- OSHA Certification preferred but not required
Computer Skills:
- All Microsoft Office Suite products
- Ability to learn new software programs
Other Qualifications, Experiences and Competencies:
Minimum 3-5 years of high volume food service management experience required.
