Chef III

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  Train new hire kitchen staff on the current operational processes and policies.
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  Educate staff on the most up to date food safety and health regulations.
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  Assist in the recruitment efforts through staffing management and interviewing potential candidates.
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  Manage the food inventory/stock process utilizing the FIFO method while keeping in mind budget adherence.
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  Plan menus in conjunction with in-stock food items.
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  Define work schedules and responsibilities for the individual direct reports.
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  Run daily staff meetings.
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  Develop and maintain stock rotation plan utilizing the FIFO method for food products.
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  Maintain ServSafe certification and ensure that during every shift at least one certified member is ServSafe certified.
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  Complete employee quarterly reviews.
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  Prepare various meals and suggest meals that will cater to the unique tastes of the customers.
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• • Ability to communicate effectively; written and orally in English
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