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Karen Kalisz
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Job Summary

Job Type

Full Time
Employee

Relevant Work Experience

3-5 Years

Education Level

High School or Equivalent
Some College

Compensation

$50,000 annual salary

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Chef Manager - Buffalo, NY

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Job Description

Ideal candidates will have highly developed organizational skills and have high volume catering experience. Interested candidates should review the job description and submit a resume and cover letter along with salary requirements for consideration.

Purpose and Impact of the Chef Manager Job:

To deliver professional food andservice in a courteous environment using current food trends; participate fullyin producing quality food/menu products, achieving strong financial results andcreating a proactive, team-oriented environment throughout Personal Touch. If this job is performed well, itgenerates strong customer/administrators satisfaction from quality, tastyfoods, positive financial results, and account retention, and a positive publicimage. In addition, if this job is performed well, the incumbent will besatisfied and may advance into another position of challenge and reward.

Supervision:

Jobs this person is formallyresponsible for supervising: Cooks, Kitchen Prep, Food Service Staff andKitchen Aides

Routine Decisions Made:

Production planning/portion control,menu planning, scheduling, ordering food and supplies, maintaining equipment,pricing services, making personnel decisions, and handling decisions related tofood production, catering/special functions, promotions and pleasing customers.

Responsibilities and Tasks of the ChefManager:

· Determineoperational needs, level of service and changes in service to meet or exceedcustomer and administrators satisfaction (via communication with all partiesand superiors)

· Develop effectivemenu’s to meet the operation’s needs, with food production charted and leftoverfoods accounted for

· Produce and/orsupervise production of all food items daily

· Cross train staffwith regard to operational procedures, health and safety issues and sanitationwith the goal of creating an effective and efficient operation and workenvironment

· Hire and managestaff; recruit, interview, hire, schedule and evaluate employees

· Assist withdevelopment of Budget; Analyze and monitor costs for fiscal control; monitorreceivables, payables and cash to provide fiscal responsibility

· Order food,supplies and equipment to meet the needs of operational and contractual goals,while practicing fiscal responsibility

· Logisticsplanning; food transport to various points of service and/or venues.

· Cash controls

· Effectivelycommunicate and administrate: provide essential personnel information tocorporate; prepare and execute inventory, payroll, sales reports, ledger and P& L forms; prepare reports as necessary for administrators.

· Monitor andsupervise operation: frequently inspect all work, storage, serving, productionand administrative areas to determine that food and physical safety regulationsand directives are met.

· Improve selfthrough advanced education, knowledge, skills, abilities and experience in allaspects of foodservice industry

Knowledge, Skills & AbilitiesRequired:

· Cooking,preparation

· fiscal controls

· effectivemarketing/presentation

· general nutrition

· humanrelations/diplomacy

· listening

· institutionalequipment

· fiscal management

· ability to read,write and perform basic math at a high school graduate level

· effective problemsolving

· adaptability andlearning

Physical Requirements of the ChefManager:

Must be able to bend, stoop, andperform extensive walking; must be able to exert well paced mobility to movequickly to different areas of the operation as demands arise.

Education/Experience Requirements ofthe Chef Manager:

Culinary Degree, Bachelor’s degree infood service management, food & nutrition, business management, or in lieuof degree a minimum of 5 years experience in institutional/commercial foodoperation in a capacity with increasing food service supervisorypositions/responsibilities.

Working Conditions:

Must have good personal hygiene andadhere to corporate dress policy. Subject to wet floors, temperature extremesand excessive noise. Position frequently involves long hours and widely diverseduties.

Other Information:

Must love food business and dealingwith people!

Job Type: Full-time