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Karen Kalisz
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Job Summary

Job Type

Full Time
Employee

Relevant Work Experience

2-3 Years

Education Level

High School or Equivalent
Some College

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Food Service/Chef Manager - Kenmore, NY

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This position will be based out of the Kenmore/North Buffalo area. 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 and service in a courteous environment using current food trends; participate fully in producing quality food/menu products, achieving strong financial results and creating a proactive, team-oriented environment throughout Personal Touch. If this job is performed well, it generates strong customer/administrators satisfaction from quality, tasty foods, positive financial results, and account retention, and a positive public image. In addition, if this job is performed well, the incumbent will be satisfied and may advance into another position of challenge and reward.

Supervision:

Jobs this person is formallyresponsible for supervising: Cooks, Kitchen Prep, Food Service Staff and Kitchen 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 to food production, catering/special functions, promotions and pleasing customers.

Responsibilities and Tasks of the Chef Manager:

· Determine operational needs, level of service and changes in service to meet or exceed customer and administrators satisfaction (via communication with all parties and superiors)

· Develop effective menu’s to meet the operation’s needs, with food production charted and leftover foods accounted for

· Produce and/orsupervise production of all food items daily

· Cross train staff with regard to operational procedures, health and safety issues and sanitation with the goal of creating an effective and efficient operation and work environment

· Hire and manage staff; recruit, interview, hire, schedule and evaluate employees

· Assist with development of Budget; Analyze and monitor costs for fiscal control; monitor receivables, 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

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

· Cash controls

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

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

· Improve selfthrough advanced education, knowledge, skills, abilities and experience in all aspects of food service industry

Knowledge, Skills & Abilities Required:

· Cooking,preparation

· fiscal controls

· effective marketing/presentation

· general nutrition

· human relations/diplomacy

· listening

· institutional equipment

· fiscal management

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

· effective problem solving

· adaptability and learning

Physical Requirements of the Chef Manager:

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 of the 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 dealing with people!

Job Type: Full-time

Salary: $40,000.00 to $45,000.00 /year