Supervises preparation and production of food in a specific area of the Food Service Department. Directly supervises a food service outlet.
MAJOR RESPONSIBILITIES:
Supervises and assists in preparation and presentation of all food items. Ensures food is fresh and prepared in a timely fashion.
Schedules employees and production of food items according to the projected attendance.
Responsible for ordering food materials and supplies in order to feed the projected amount of guests per day. Ensures waste is at a minimum and food cost is met each month.
Trains staff in production and presentation of products. Maintains recipe books and training logs.
Makes new recipes for special events and for the restaurant.
Maintains a clean and safe work environment. Places work orders to have defective equipment repaired. Ensures floors are kept clean and dry. Ensures the walls are cleaned regularly. Responsible for working order and cleanliness of coolers.
Understand and actively participate in Environmental, Health & Safety responsibilities by following established UO policy, procedures, training and team member involvement activities.
Performs other duties as assigned.
EDUCATION:
High School or GED required.
EXPERIENCE:
3-5 years in a supervisory Chef position required; or equivalent combination of education and experience.
CERTIFICATIONS, LICENSES, REGISTRATIONS:
Professional Food Manager Certification required.
Chef apprentice preferred.
Your talent, skills and experience will be rewarded with a competitive compensation package.