Chef/Kitchen Manager

The Chef/Kitchen Manager is a central and important role to our organization. The position is responsible for the overall operation of the kitchen. This includes, but is not limited to, the preparation of quality food served with elegant presentation; the purchase and inventory of food and supplies; the hiring, training, and supervising of kitchen staff.  Strong leadership skills, organization, and attention to detail are essential to this position. This is a fast-paced position where quality and timing is important. This is a full-time position, with varying hours, depending on events and catering orders. It does routinely include evening and weekend hours. The weekly schedule is somewhat flexible and hours vary depending on the schedule of events.

Responsibilities:

The main responsibility of this position is to ensure that our high standards are upheld through careful leadership and quality food preparation.

– Maintain current knowledge of food standards, food costs, proper safety techniques, and proper food preparation techniques
– Oversee organization and cleanliness of kitchen – ensure proper and timely cleaning of kitchen and kitchen supplies; oversee timely and careful organization of inventory
– Oversee inventory for food, equipment and other supplies to ensure adequate stock and timely replacement
– Coordinate purchase of food, equipment, packaging and cleaning supplies; and other items as needed
– In collaboration with the President, hire and fire Kitchen Staff and dishwashers
– Provide leadership for Kitchen Staff and dishwashers – including training, assigning work, and supervising
– Manage work schedule for kitchen staff and dishwashers
– Serve as a point person between the Kitchen Staff, dishwashers and other staff

 

Education and Work Experience

– Proven, successful experience in kitchen management
– High School diploma or equivalent required, Associate’s degree in business, hospitality or culinary related field preferred
– Previous supervisory and customer service experience

General Requirements

– Thorough understanding of food and service functions within a banquet facility
– Excellent customer service skills
– Excellent verbal and written communications skills
– Effective time-management, organizational, and leadership skills
– Ability to develop professional relationships with clients and coworkers
– Ability to problem-solve and work independently in a changing and fast-paced environment
– Proven ability to take input and direction, and follow through with projects that support organizational goals in an independent and reliable manner
– Demonstrated ability to meet budgets and manage expenses efficiently
– Strong computer skills to include, Word, Excel and Outlook; and the ability to learn and use Caterease program
– Ability to respond to stressful situations in professional and productive ways
– Ability to lift 50 pounds
– Ability to spend entire shift, with the exception of breaks, on your feet
– Willingness to obtain (and keep current) Servsafe License

 

How to Apply

Please send a resume and cover letter to Audra Bechtel, President: audra@breadandchocolate.com or apply online at breadandchocolate.com.