• Executive Chef Manager - Camden School Nutrition

    Whitsons Culinary Group (Camden, NJ)


    Executive Chef Manager - Camden School Nutrition

     

    Camden, NJ, USA

     

    Requisition Number

     

    13280

    Location

    Camden Admin Dept.-71600

    Job Description

    SUMMARY:

    The Chef/Manager is responsible for the overall operations for the kitchen area of the facility, including all cost and budget maintenance. Chef/Manager will hire staff, purchase product, and ensure everyone is trained on proper food preparation and kitchen safety techniques. Additionally, Chef/Manager ensures that the company's standards are upheld: the food looks good and is cooked properly, portioned correctly, and cooked and served quickly. The Chef/Manager will also make sure that the kitchen meets all sanitary standards.

     

    Experience in large food operations

     

    Large volume Food Production Experience

     

    Management experience directing and leading team members workflows

     

    Ability to work in large production kitchens and inventory managements and product ordaring

     

    Strong logistical skills for setting up food production, training teams, and managing operations

    ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES:

    • Assist Director in managing all production requirements following recipes, safe food handling principles in a sanitary and professional manner.

    • Manage and cultivate team to perform up to standards set forth by management.

    • Coordinate all cooking, prepping, etc. of skillet station according to production schedule.

    • Be proficient in recipe procedure, measurement conformity, cooking techniques.

    • Perform temperature checks during production period to ensure food is being held and prepared at correct temperatures. Maintain all Logs.

    • Follow and manage sanitation requirements as prescribed by head chef or director.

    • Assist in implementation and follow-up on sanitation cleaning schedule for all kitchen areas and equipment.

    • Complete and submit weekly payroll accurately and efficiently.

    • Assist with production in cold pantry station when applicable.

    • Conduct weekly kitchen meetings to be attended by all kitchen personnel.

    Requirements

    Education:

    + College/Culinary degree preferred.

    + FMP preferred

    + Safety training classes completed as required

    Certifications:

    + ServSafe Certification required

    + OSHA Certification preferred but not required

    Computer Skills:

    + All Microsoft Office Suite products

    + Ability to learn new software programs

    Other Qualifications, Experiences and competencies:

    Minimum 3-5 years of high volume food service management experience required.

     

    Work Schedule

     

    Mon-Fri 7:00am-4:00pm, with some Saturday

     

    Supervisor

     

    Keith Walker