DESCRIPTION

Summary of Position:
The Chef provides friendly, responsive service in a clean and safe environment for all of our customers to enjoy. Creates monthly menus that are nutritionally sound, cost effective and appealing to students, staff and parents. Conducts ongoing training with kitchen staffs in food safety, food cost, cooking technique and food presentation. The Chef would be responsible for managing the catering program.

Responsibilities:

• Prepare and cook food as per recipes, production records
• Create new recipes using commodities and purchased products
• Conduct taste testing’s with customers for new products and recipes
• Conduct roving chef demonstrations
• Create student menu’s that are cost effective, appealing and nutritionally balanced
• Input menus into the nutritional analysis program
• Place food and supply orders that meet the needs of each school while maintaining cost control measures
• Conduct trainings with cooks in food safety, HACCP, food cost, cooking technique and food presentation
• Work with the Cafeteria Manager to ensure quality workmanship
• Follow all local and SFE health regulations
• Supervision and evaluation of subordinate employees
• Submit reports as directed and in compliance with deadlines
• Other duties, as assigned

QUALIFICATIONS

• High School Diploma/GED or equivalent required
• 5-7 years’ experience of food and beverage operations
• Prior school food service experience desired
• Experience with restaurant/cafeteria budgeting/food costs required
• Food Safety standards experience required
• Must possess a food handler’s card within two (2) weeks of hire, if applicable
• Clear/Professional communication skills required
• Basic computer skills required including Microsoft Suite
• Positive and energetic personalities are appreciated
  We are an Equal Opportunity Employer (Gender/Minority/Veterans/Disabled) and participate with the federal E-Verify Employment Eligibility Program.

• Prepare and cook food as per recipes, production records
• Create new recipes using commodities and purchased products
• Conduct taste testing’s with customers for new products and recipes
• Conduct roving chef demonstrations
• Create student menu’s that are cost effective, appealing and nutritionally balanced
• Input menus into the nutritional analysis program
• Place food and supply orders that meet the needs of each school while maintaining cost control measures
• Conduct trainings with cooks in food safety, HACCP, food cost, cooking technique and food presentation
• Work with the Cafeteria Manager to ensure quality workmanship
• Follow all local and SFE health regulations
• Supervision and evaluation of subordinate employees
• Submit reports as directed and in compliance with deadlines
• Other duties, as assigne