CHEF / KITCHEN MANAGER (HIGH-VOLUME KITCHEN) Full-time | Salary: $67,000 per year | Pennsauken, NJ
We are hiring an experienced chef who can both cook and run a kitchen. No late nights. Our kitchen closes at 9:00 PM.
Steady, year-round work on salary.
ABOUT THE JOB - Salary: $67,000 per year - Based at our Pennsauken, NJ kitchen (08110), which serves a senior living community three meals a day, seven days a week - Some days at our production kitchen just over the bridge in Philadelphia (19137)
Set menus of familiar American, Italian, and soul food
Family-owned food service company, 20 years in business, producing about 30,000 meals a week
WHAT YOU WILL DO - Cook and lead production for every meal on your shift, on time and to spec - Follow menus, recipes, portions, and diet orders exactly (low sodium, diabetic, texture-modified) - Own food safety: temperatures and logs, labeling, dating, rotation, sanitation, inspection readiness - Keep prep lists and inventory tight, and control waste and food cost - Solve problems on the spot when someone calls out, a delivery is short, or the count changes - Clean and sanitize the kitchen at the end of every shift
REQUIRED - NO EXCEPTIONS - 3 or more years cooking professionally in commercial kitchens - High-volume experience: 600 or more meals a day (senior living, healthcare, school, banquet, catering, or commissary) - Current ServSafe certification or equivalent - Reliable transportation to Pennsauken, NJ and to Philadelphia 19137 - References - Able to work on your feet for a full shift, lift 50 pounds, and work safely and unimpaired at all times
DO NOT APPLY IF - Your only experience is as a line cook, prep cook, or in fast food - You have less than 3 years of professional kitchen experience - You do not have a current ServSafe certification or equivalent We verify work history and call references.
TO APPLY Send your resume and answer these three questions. Applications without answers will not be reviewed. 1. What is the largest kitchen you have run? Where was it, how many meals a day, and how many people reported to you? 2. What titles have you held (chef, sous chef, chef manager, kitchen manager), where, and for how long? 3. Is your ServSafe certification current? What is the expiration date?