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. 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. Education: * College/Culinary degree preferred. * FMP preferred * Safety training classes completed as required Certifications: * ServSafe Certification 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. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled