Certified Chef at Southern Food Service Management Consulting Service Inc

Clarksburg, West Virginia, United States -

Full Time

Start Date

Immediate

Expiry Date

14 Aug, 26

Salary

65000.0

Posted On

16 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Kitchen Management, Staff Supervision, Food Safety, Inventory Management, Production Scheduling, Sanitation, Quality Control, Menu Adjustment, Customer Service

Industry

Food and Beverage Services

Description

Description Job Summary Responsible for supporting daily kitchen operations, including food preparation, production scheduling, and maintaining quality and consistency of meals in accordance with Southern Foodservice Management standards. Assists with supervising kitchen staff, ensuring proper food safety, sanitation, and workplace safety compliance, and supporting inventory and ordering needs. Maintains a clean, organized, and efficient kitchen while ensuring timely service and adherence to ServSafe, HACCP, and OSHA standards. Works collaboratively with management and team members to deliver high-quality meals and a positive guest experience in a team-oriented environment. Responsibilities Responsible for proper preparation of meals with correct quantities and quality on shift and according to SFM standards. Helps supervise kitchen staff, assign duties and menu preparation items to each. Maintains order, structure and professionalism of work environment. Responsible for ensuring food safety standards per ServSafe and HACCP program is adhered to as it pertains to kitchen. Responsible for ensuring that company employee safety procedures and standards and OSHA standards are being met throughout facility. Maintain progressive cooking techniques throughout the meal to ensure food served is fresh throughout meal period. Responsible for the quality of food prepared. Accurately determines subsistence requirements. Prepares the production schedule with correct quantities and make necessary menu adjustments. Ensures company cleanliness standards of kitchen on shift and proper post production clean-up and cleaning schedule completion of assigned items. Southern Foodservice Management’s Culture We have a philosophy for each and every one on our service team to give something extra. A Southern Foodservice Management employee: Exhibits a positive, friendly and respectful attitude towards, Supervisors, 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 professional work environment, focusing on guest satisfaction. Duties and Responsibilities Assist Manager with grocery orders and inventory. Preparation of food products should be according to the daily menu’s recipes, tasted for good quality / texture, not to be over salted, and properly cooked. Maintain Production Schedules as required. Food must be prepared and ready at prescribed timelines. Preparation of required meal items according to the daily menu and other required items. Check and record menu item temperatures for required ranges. Ensure menu items are properly cooked to proper internal temperatures and set out products for no sooner than 30 minutes and no later than 15 minutes before the meal service. Replenish food items on serving lines required during service. Greet and care for our customers while working on the serving lines. Monitoring serving lines during meal periods. Break down service areas after the meal period ends. Ensure all areas of the kitchen, food storage and serving areas are properly cleaned after meal period to include prep tables, floors, walls, service lines, and food service equipment. All staff members are also responsible for other duties or tasks that are assigned by the Assistant Managers or Supervisors, 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. Requirements Physical Requirements Strength: Lift up to 40lbs Posture: Standing 80%, Walking 20% Movement of objects: Frequent Heavy lifting, Heavy Carrying, Pushing, Pulling Climbing or Balancing: Occasional Stooping: Occasional Reaching: Frequent Handling: Frequent Talking/Hearing: Frequent Seeing: Frequent Temperature Variation: Frequent #INDSJ

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Responsibilities

Responsible for supporting daily kitchen operations, including food preparation, production scheduling, and maintaining meal quality and consistency. The role involves supervising kitchen staff and ensuring strict adherence to food safety and sanitation standards.