Major Responsibilities:Manages the preparation and service of food and beverages in the main production kitchen and any satellite operations. Evaluates and recommends changes in techniques, methods, procedures, products, and equipment to ensure an efficient operation within established budgetary guidelines.Plans menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and menu cycle. Estimates food consumption and purchases.Reviews menus, analyzes recipes, determines food, labor and overhead costs and assigns prices to menu items. Directs food apportionment policy to control costs.Observes methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure food is prepared in prescribed manner.Oversees successful orientation of newly hired chefs and food production workers with practices of kitchen and training. Maintains established systems and training programs to provide a safe working environment.Creates special dishes and develops recipes. Recognizes and adopts the appropriate menus and recipes to the specific needs of the patient/resident population and demonstrates knowledge of specific issues directly related to age of patient/resident population.Maintains the food service safety programs. Conducts regular safety inspections and accurately documents and investigates accidents.Establishes quality standards for customer satisfaction and develops and implements corrective action plans based on survey feedback and patient tray assessments.Develops and implements a comprehensive Hazard Analysis Critical Control Point program to achieve a high level of sanitation and compliance with appropriate regulatory agencies. Responsible for preventive maintenance for all food production equipment, which includes conducting routine inspections of production areas and equipment on a daily basis.Ensures compliance with all OSHA regulations and other local, state and federal government regulations.Performs human resources responsibilities for staff which include interviewing and selection of new employees, promotions, staff development, performance evaluations, compensation changes, resolution of employee concerns, corrective actions, terminations, and overall employee morale.Develops and recommends operating and capital budgets and controls expenditures within approved budget objectives.Responsible for understanding and adhering to the organization's Code of Ethical Conduct and for ensuring that personal actions, and the actions of employees supervised, comply with the policies, regulations and laws applicable to the organization's business.
Licensure, Registration, and/or Certification Required:ServSafe Food Handler certification issued by the National Restaurant Association.
Education Required:Bachelor's Degree in Hospitality Management or related field.
Experience Required:Typically requires 5 years of experience in culinary, hotel/restaurant or food services. Includes 1 year of supervisory experience in managing staff, budgets and multiple food service functions.
Knowledge, Skills & Abilities Required:Intermediate computer skills in Microsoft office software (Word, Excel, PowerPoint) or similar products, electronic mail and Internet. Excellent verbal, oral and written communication skills to effectively interact with a variety of internal and external customers/staff.Excellent leadership skills including problem solving and decision-making.Must be self-directed, organized, and pay attention to detail.Demonstrated ability to perform analytical calculations.
Physical Requirements and Working Conditions:Ability to stand/walk the majority of the workday with exposure to slippery floors.Required to lift up to 25 lbs. and occasionally lift up to 50 lbs. Able to push/pull up to 100 lbs.Working atmosphere may contain odors from food and dust from floor, spices, etc.Exposure to temperature extremes; ability to deal with the potential for burns from food preparation.May be exposed to mechanical, electrical and chemical hazards. Protective clothing must be worn as necessary.Will be exposed to sharp knives, other sharp cooking utensils, heat from ovens and other hazards in a kitchen environment.Operates all equipment necessary to perform the job.
This job description indicates the general nature and level of work expected of the incumbent. It is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the incumbent. Incumbent may be required to perform other related duties.