Chef Manager

Description Job Summary

You will work alongside the District Manager to monitor daily kitchen/front of house activities, develop kitchen/front of house staff, aid in purchasing, and cost control. Ensures compliance with menu standards, Tri-Service Food Code and the Performance Work Statement (PWS), Serv Safe, and Southern Food service Management Standards, Policies & Procedures and HACCP Plan (Sure Safe). All the above listed job duties are to be executed in a teamwork type of approach and atmosphere.

• Provides guidance to kitchen staff members regarding food preparation, cooking, and presentation.
• Oversee and organize kitchen ordering, storage, and issuance.
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
• Trains new kitchen employees to Warrior Restaurant and kitchen standards.
• Manage food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
• Be involved with product inventory.
• Supervises all food preparation and presentation to ensure quality and Warrior Restaurant standards.
• Works with Cooks to maintain kitchen organization, staff ability, and training opportunities.
• Works with managers, cooks and utility on the sanitation program already in place, as well as keeping temp and sanitation logs.
• Sanitation buckets, date and labeling and daily cleaning in the kitchen.
• Verifies that food storage units all meet standards and are consistently well-managed.
• Coordinates with management team on supply ordering, budget, and kitchen efficiency and staffing.

We have a philosophy for each and every one on our service team to give something extra. A Southern Food service Management employee:

• Exhibits a positive, friendly and respectful attitude towards guests and other team members.
• Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE.
• Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.
• Promotes a fun and efficient work environment, focusing on guest satisfaction.

• Formal culinary training, previous restaurant/contract dining experience, extensive food and beverage knowledge, restaurant industry knowledge.
• Strong organizational skills and attention to detail.
• Knowledge of food service regulations.
• Strong Leadership and Management skills.
• Positive attitude and approach.
• Ability to work under pressure.
• Self-motivated, creative problem-solving skills.
• Excellent verbal and written communication skills.
• Exceptional customer service skills.

• Strength:
  Lift up to 20lbs
• Posture:
  Standing 80%, walking 20%
• Movement of objects:
  Frequent
• Heavy lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing:
  Occasional
• Stooping:
  Occasional
• Reaching:
  Frequent
• Handling:
  Frequent
• Talking/Hearing:
  Frequent
• Seeing:
  Frequent
• Temperature Variation:
  Frequent