Job Title: Chef Manager
Date Posted: 04/01/2008
Job Description:
Corporate Dining Concepts manages and provides its corporate clients with all forms of at-work foodservice. The chef/chef manager designs and prepares meals for those clients by planning and implementing menus, and controlling food preparation in a corporate environment.
ESSENTIAL JOB FUNCTIONS & DUTIES:
- Identifies current and future customer food preferences by establishing contact with our client and customers;
- Plans menus which meet the company and client objectives;
- Prices meals by analyzing recipes and determining food, labor and overhead costs;
- Prepares the daily food by establishing nutritional and presentational standards, and preparation procedures, measuring results against standards, making production adjustments;
- Completes kitchen operation requirements by scheduling and assigning employees, and following up on work results;
- Maintains staff by recruiting, selecting and training employees;
- Maintains a safe environment by implementing federal, state and local sanitation requirements, receives and maintains its county/state food certificate, instructing others on the proper procedures to meet all health procedures;
- Contributes to team efforts to meet account goals and company overall goals.
SKILLS/QUALIFICATIONS:
- Experience as a chef in food preparation, food sanitation, planning and organization;
- Skills in the ability to give feedback, to lead a team and to provide great food and service;
- Excellent relationship skills;
- General computer skills.
Find out why we have never lost a customer. . . NEVER!
