We have a full-time/part-time opening for a Chef/Cook.
Must be able to work various shifts per week.
Responsible for planning, directing, and overseeing food preparation. Ensures food is prepared in accordance with established policies, procedures, and food handling specifications. Oversees quality, sanitation, and portion controls. Coordinates closely with clients to obtain information, identify needs, and investigate and resolve problems. Seeks to continuously improve service and product quality. Ensures the Company's professional reputation is maintained and superior customer service is provided.
ESSENTIAL FUNCTIONS AND BASIC DUTIES
1. Assumes responsibility for ensuring that food is efficiently prepared in accordance with quality standards and specifications.
a.Monitors and maintains the quality of food prepared.
Coordinates with suppliers to receive the best possible quality of food.
Oversees sanitation and ensures an effective sanitation program is implemented. Monitors food handling procedures, temperature controls, and sanitary conditions.
Ensures equipment and work areas are clean and well maintained.
Ensures food is safely and timely prepared.
Ensures food is prepared in accordance with Company standards and policies. Ensures portions are properly controlled.
Monitors and controls costs.
Completes related records and reports as required.
2. Assumes responsibility for establishing and maintaining professional business relationships with customers and vendors.
a.Meets regularly with customers to obtain information and feedback on the Company's performance, receives complaints, and analyzes customers' needs and expectations.
Ensures professional communication is maintained with customers. Ensures all customers' expectations are met or exceeded.
Identifies, researches, and permanently resolves customers' problems promptly. Recognizes and implements improvements that lead to customer satisfaction.
Ensures the Company's professional reputation is projected and maintained.
Maintains long term productive and cost effective relationships with suppliers and vendors.
3. Assumes responsibility for establishing and maintaining effective communication, coordination, and working relationships with Company personnel and with management.
Closely coordinates functions with related departments.
Assists and supports Company personnel as needed.
Keeps management informed of area activities and of any significant problems.
4. Assumes responsibility for related duties as required or assigned.
a.Ensures work areas are clean, secure, and well maintained.
b.Completes special projects as assigned.
c. Attends meetings and professional conferences as needed.
Food preparation functions are completed in accordance with established policies, procedures, and standards. Superior customer service is provided. Schedules and deadlines are met. Problems are promptly, courteously, and permanently resolved.
Quality, safety, and sanitation standards are met or exceeded. State food preparation regulations are closely followed.
Portions are appropriately controlled. Costs are closely monitored and controlled.
Food Preparation personnel are effective and optimally utilized. Employees understand the importance of their roles, are well trained, and seek to continually improve.
Employees are assisted and supported as needed. Performance appraisals are conducted as required and suggestions for improved performance provided. Employees are treated fairly and consistently.
Professional business relationships exist with customers, vendors, and other business contacts.
Good coordination and working relationships exist with related departments. Assistance and support are provided as needed.
Management is appropriately informed of area activities and of any significant problems.
Required Knowledge: Knowledge of cooking techniques and sanitation procedures.
Familiarity with purchasing and inventory controls.
Experience Required: At least 5 years of related experience.
Business management experience helpful.
Skills/Abilities: Quality orientation.
Ability to train and supervise.
Able to meet deadlines.
Good communication skills.
Able to use kitchen tools and equipment.
PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION
reaching: Extending hand(s) and arm(s) in any direction.
Talking: Especially where one must frequently convey detailed or important instructions or ideas accurately, loudly, or quickly.
Average Hearing: Able to hear average or normal conversations and receive ordinary information.
Grasping: Using fingers and palm on an object.
Average Visual Abilities: Average, ordinary visual acuity necessary to prepare or inspect documents or products, or operate machinery.
Physical Strength: Light work; exerts up to 20 lbs. occasionally and/or up to 10 lbs. frequently.
Worker is subject to varying inside and/or outside temperatures, which may include extreme heat (temperatures above 100 degrees) or extreme cold (temperatures below 32 degrees).
MENTAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION
Reasoning Ability: Ability to deal with a variety of variables under only limited standardization.
Able to interpret various instructions.
Mathematics Ability: Ability to compute discount, interest, profit, and loss; commission markup and selling price; and ratio, proportion, and percentage.
Able to perform very simple algebra.
Ability to read a variety of books, magazines, instruction manuals, atlases, and encyclopedias.
Ability to prepare memos, reports, and essays using proper punctuation, spelling, and grammar.
Ability to communicate distinctly with appropriate pauses and emphasis, correct pronunciation (or sign equivalent), and variation in word order using present, perfect, and future tenses.