Working Chef

Job Purpose:

Designs and prepares meals by planning and implementing menus; controlling food preparation.



Duties:

*Working chef capable of being a high-energy leader who has the versatility to work all parts of the cooking line, is creative and fosters a positive work environment. 

 

* Plans menus by studying marketing conditions, popularity of dishes, recency of menu; utilizing food surpluses and leftovers.

* Prices meals by analyzing recipes; determining food, labor, and overhead costs.


* Purchases foodstuffs and kitchen supplies by identifying and qualifying suppliers; negotiating prices; estimating food consumption; placing and expediting orders.



* Prepares food by establishing nutrition and presentation standards and preparation procedures; measuring results against standards; making production adjustments.



* Approves food preparation by observing methods of preparation; tasting and smelling prepared dishes; viewing color, texture, and garnishments; verifying portion sizes.



* Controls costs by using readily available and seasonal ingredients; identifying and qualifying suppliers; setting standards for quality and quantity.



* Completes kitchen operational requirements by scheduling and assigning employees; following up on work results.



* Maintains kitchen staff by recruiting, selecting, orienting, and training employees.



* Maintains kitchen staff job results by coaching, counseling, and disciplining employees; planning, monitoring, and appraising job results.



* Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; participating in professional societies.



* Maintains a clean and safe environment by implementing federal, state, and local sanitation requirements; maintaining first aid, cpr, and heimlich maneuver certification; instructing others in the use of kitchen utensils and operation of equipment.



* Contributes to team effort by accomplishing related results as needed.

 

 

Skills/Qualifications:

Food Sanitation, Planning, Giving Feedback, Customer Service, Teamwork, Quality Focus, Safety Management, Multi-tasking, Pricing, Client Relationships, Verbal Communication

 

Benefits:

401K, Health insurance negotiable