Chef / Cook - Seasonal

Cook With Chef experience
20 hours a week.
Job Summary:
The Cook/Chef will oversee kitchen operations, create an innovative menu, and prepare or coordinate the preparation of food for teaching purposes.
Duties/Responsibilities:

Oversee the operations of the kitchen, ensuring that food is prepared safely, efficiently, and according to specifications.
Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards.
Creates and modifies the menu's based on food trends, food costs, health diagnosis, and seasonal availability.
Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.
Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed.
Performs other related duties as assigned.
Trains staff.
For one month one day a week provide training for staff on how to cook one of the meals developed.
Request feedback from staff on training and what may be needed moving forward to allow for success.
Should have a variety of meals developed.
Required Skills/Abilities:

Ability to produce excellent culinary experience for patrons.
Extremely creative.
Excellent verbal and written communication skills.
Excellent time management, scheduling, and organizational skills.
Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure.
Education and Experience:

Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook.
At least two years of culinary managerial experience required.
Physical Requirements:

Prolonged periods standing and preparing and cooking food.
Must be able to lift up to 25 pounds at times.
Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.