QUALIFICATIONS

Ideal candidates will possess a culinary degree or certification, and/or eight to ten years in a related position with comparable experience.
Possess required culinary expertise to execute the forecasting, preparation and safe storage of all regular and catering menu items.
Requires knowledge of the principles and practices within the food profession to include food safety, budget management and employee training and development.
Strong leadership, communication and organizational skills
Requires time management, ability to multi-task and problem solve, strong oral, reading and written communication skills.
Must be able to stand for extended periods of time.
Adhere to client and company protocols related workplace safety and sanitation standards.
Lifting and moving of food, food containers and other non-food items from floor position to no higher than one’s own height.
Proficiency in MS Office
ServSafe and Allergen Awareness certifications required

Comprehend and comply with all company rules, procedures and policies with regard to operations, marketing, accounting, purchasing, human resources and payroll.
Directly prepare food and supervise employees in the preparation and service of food.
Provide leadership, training and oversite for all unit activities to meet organizational and client objectives.
Train and manage kitchen personnel and supervise/coordinate all related culinary activities to include food safety standards and allergen training.
Weekly purchasing, monthly inventory management and accurate cash handling.
Establish presentation techniques and quality standards, plan and price menus
Ensure proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen
Oversee special catering events and may offer culinary instruction and/or demonstrates culinary techniques.
Administrative duties to include maintaining budgeted food cost and labor cost, ordering and weekly and monthly reporting.