Chef Manager at Southern Food Service Management Consulting Service Inc

Gallatin, Tennessee, United States -

Full Time

Start Date

Immediate

Expiry Date

05 May, 26

Salary

0.0

Posted On

04 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Management, Culinary Training, Food Service Regulations, Organizational Skills, Attention To Detail, Leadership, Communication Skills, Customer Service, Problem-Solving, Teamwork, Food Preparation, Inventory Management, Sanitation, Training, Menu Standards, Cost Control

Industry

Food and Beverage Services

Description

Description Job Summary Provides daily operational support for kitchen/ front of house activities, develops kitchen/front of house staff, and oversees all operational management functions to include purchasing, inventory/cost control, payroll, etc. for a multi-shift operation. 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. Work schedule will include weekdays and occasional Saturdays. Shift hours 6:00am - 4:00pm. 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. Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance. Trains all new team members on kitchen and front of house standards. Manage food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns. Be involved with product inventory. Supervises all food preparation and presentation to ensure quality and adherence to standards. Works with Cooks to maintain kitchen organization, staff ability, and training opportunities. Works with team members on the sanitation program, to include keeping temp and sanitation logs. 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 Management and formal culinary training, previous restaurant/contract dining experience, extensive food and beverage knowledge, restaurant industry knowledge. Strong organizational skills and attention to detail. Knowledge of food service regulations. 5 years of experience working as a Food Service Director. 5 years of cooking experience. Must be able to pass background and drug test. Must have valid driver license. 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 required. Requirements Physical Requirements Strength: Lift up to 20lbs 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

The Chef Manager provides operational support for kitchen and front-of-house activities, develops staff, and oversees management functions such as purchasing and inventory control. They ensure compliance with food safety standards and maintain quality assurance in food preparation and presentation.