Chef Manager Job Description Template
Our company is looking for a Chef Manager to join our team.
Responsibilities:
- responsible for staff training on Safety and Food Safety practices;
- assist in completing weekly department inventory;
- create scheduled for Department;
- ensure that all safety policies are in place and being followed and that all staff is wearing the correct PPE;
- work with cooks to ensure consistent recipe compliance;
- Maintains sufficient staffing with respect to the needs to control labor costs;
- Evaluates, responds, and makes recommendations based upon customer needs to maximize customer satisfaction;
- Supervises culinary staff to ensure quality services are provided in a challenging and rewarding work environment;
- Obtaining feedback on food and service quality, and handling customer problems and complaints;
- Implementing hygiene policies and examining equipment for cleanliness;
- Coordinating cooks’ tasks;
- Reviewing staffing levels to meet service, operational and financial objectives;
- Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers;
- Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders;
- Ensuring promptness, freshness and quality of dishes.
Requirements:
- assist in completing weekly department inventory;
- create scheduled for Department;
- work with cooks to ensure consistent recipe compliance;
- ensure that all safety policies are in place and being followed and that all staff is wearing the correct PPE;
- responsible for staff training on Safety and Food Safety practices;
- Bachelors degree from an accredited college or culinary school and/or its equivalent required;
- Proven leadership skills and ability to motivate and manage all levels of staff;
- Proficient in Word and Excel;
- Strong experience in food production, food handling, and visual presentation of the food;
- Ability to function well in a team-oriented environment;
- Ability to meet deadlines;
- Advanced knowledge of food profession principles and practices;
- Proficient knowledge of human resources management;
- 2+ years culinary education;
- 5+ years experience in similar position.