Production Chef

Guest Services, Inc. Hertford , NC 27944

Posted 1 week ago

GREAT PEOPLE | GREAT BENEFITS | JOIN OUR ALL-STAR TEAM!

Production Chef

Guest Services, Inc., the nation's premier hospitality company, is now hiring a Production Chef to assist in running the food service at our client site in Hertford, NC. The ideal candidate will have a strong culinary background and be comfortable leading a team.

The position requires a Security Clearance. Candidate must possess or be wiling to obtain and maintain a clearance

Guest Services offers competitive pay, amazing work life balance, and excellent benefits such as medical, dental, and vision options, a 401K savings plan, paid holidays plus additional paid time off, employee discounts at recreational and lodging facilities nationwide, and more.

JOB SUMMARY

The Production Chef will manage the daily culinary production, preparation, and presentation of food for the primary unit facility. The Chef will assist the Department Manager in planning and directing overall operations within the primary dining facility in order to achieve operating and financial goals, ensure food quality, and meet client objectives and customer needs. This is a working Production position.

ESSENTIAL DUTIES AND RESPONSIBILITIES

  • Plan and develop menus based on Client preferences and provide direct oversight of all primary dining facility food and menu production.

  • Interpret captured data and metrics in order to effectively utilize resources and adjust menus and production accordingly.

  • Utilize budget and metric information to determining appropriate ordering of resources to include food and non-food items.

  • Train and develop hourly production staff in all aspects of culinary arts.

  • Forecast, analyze, and establish base cost of food and menu portion specifications for unit and train hourly staff accordingly.

  • Ensure compliance with established budget in conjunction with Department manager and SOW requirements.

  • Actively plan, schedule, supervise, and participate in the culinary operate of the unit to ensure proper production, distribution of assignments, and prompt, safe, and efficient preparation of food and menu items.

  • Develop, implement and maintain food service standards of service in accordance with SOW requirements,client preferences, and GSI corporate policy.

  • Inspects food and food preparation methods and locations to maintain integrity of established quality standards and sanitation regulations.

  • Supervises the daily food production and work schedule of staff and coordinates their assignments to ensure economical and timely food production.

  • In conjunction with inventories and predicted volume, estimates food and beverage requirements and associated costs and requisitions or purchases supplies accordingly and within established parameters.

  • Investigates, responds to, and resolves food quality and service complaints.

  • Recruit, supervise, train, schedule, discipline, and direct the food service staff including the cooks and utility staff..

  • Monitor customer flow and determine daily food and supply needs for unit. Maintain control and accuracy of food and supplies inventory.

  • Work with Business Manager to maintain accurate accounting and tracking of movement all food and non-food items

  • Ensure the integrity of a safe facility environment including standards for maintenance and upkeep of kitchen equipment, food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene. Notify Department Manager of all unusual events, circumstances, or other safety or quality control issues.

  • Meet or exceed all Federal and State Health standards for sanitation of food service areas.

  • Works in conjunction with Department Manager in order to make requisitions for supplies.

  • Fully understand that operationsmay require non-traditional work hours.

  • Other duties may be assigned based on operational requirements.

SUPERVISORY RESPONSIBILITIES

Direct the management and supervision of all departmental food service production and utility staff to maintain integrity of the overall direction of the primary dining facility. Through direct supervision ensures compliance with all local client and GSI corporate policies and applicable laws. Responsibilities include training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Assist managerial staff in open & closing procedures including basic corporate accounting procedures.

SKILLS, EDUCATION AND KNOWLEDGE REQUIRMENTS

High School Diploma/G.E.D. equivalent required; Degree or Certificate from a Culinary technical school, or three to six years related experience and/or training; or equivalent combination of education and experience. Food Safety Certification to include Serve Safe.Display strong sanitation habits and familiarity with HAACP standards. Strong customer service abilities; actively looks for ways to assist customers and coworkers. Display ability to interact and communicate well with the client. Display ability and initiative to identify and solve problems. Display the ability to keep knowledgeable of trends and innovation within the food service and culinary industry and apply when suitable or applicable.

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Display ability to write routine reports and correspondence. Display ability to speak effectively before groups of customers or employees of organization. Display ability to read and writework-related documents in English. Possess speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English. Constantly communicates and receives verbal communication with other employees in fast-paced kitchen.

REASONING ABILITY

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

ServSave Food Handlers Certificate

PHYSICAL DEMANDS

Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment. Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally. Ability to stand for the entire work day.Climbing steps regularly. Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas. Physical presence at the job site is essential to perform job duties. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly exposed to moving mechanical parts. The employee is frequently exposed to fumes or airborne particles, extreme cold, extreme heat, risk of electrical shock, risk of radiation, and vibration. The noise level in the work environment is usually loud.

Guest Services, Inc. is an Equal Opportunity / Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status.

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Production Chef

Guest Services, Inc.