Chef at Southern Food Service Management Consulting Service Inc

Huntsville, Alabama, United States -

Full Time

Start Date

Immediate

Expiry Date

19 Oct, 26

Salary

60000.0

Posted On

21 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Kitchen Management, Inventory Control, Staff Training, Cost Control, Customer Service, Leadership, Organizational Skills, Communication Skills, Problem Solving, Sanitation Management, Catering Supervision

Industry

Food and Beverage Services

Description

Description Assist the General Manager with the daily operational support for kitchen and front-of-house activities, develop kitchen/front of house staff, and assist with all operational management functions to include purchasing, inventory/cost control, payroll, etc. 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. 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. Ensure a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance. Train all new kitchen and front of house team members on proper SFM standards. Manage food and product ordering by keeping detailed records and minimizing waste, plus works with existing systems to improve waste reduction and manage budgetary concerns. Be involved with product inventory and end of month reporting. Supervises all food preparation and presentation for café and catering to ensure quality and adherence to standards. Work with kitchen team to maintain kitchen organization, staff ability, and training opportunities. Work with team members on the sanitation program, to include keeping temp and sanitation logs. May be tasked with the coverage of positions as needed to ensure all positions are covered during the daily shift. May take on the General Manager duties as needed. All staff members are also responsible for other duties or tasks that are assigned by the managers, 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. 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 Culinary degree or equivalent training 2+ years’ experience as a Chef in contract foodservice or related environment Strong organizational skills and attention to detail. Knowledge of food service regulations. 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 Requirements Physical Requirements Strength: Lift up to 20lbs Posture: Standing 90%, Walking 10% Movement of objects: Frequent Heavy Lifting, Heavy Carrying, Pushing, Pulling Climbing or Balancing: Occasional Stooping: Frequent Reaching: Frequent Handling: Frequent Talking/Hearing: Frequent Seeing: Frequent Temperature Variation: Frequent #INDSJ

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Responsibilities

Assist the General Manager in daily kitchen and front-of-house operations, including purchasing, inventory, and payroll. Supervise food preparation and presentation for the café and catering while ensuring compliance with food safety standards.