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Chef ManagerAramark • Greensboro, North Carolina, United States
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Chef Manager

Aramark
  • US
    Greensboro, North Carolina, United States
  • US
    Greensboro, North Carolina, United States
Postuler Maintenant

À propos

Chef Manager

Coordinates activities of and directs training of food production staff and other kitchen workers engaged in preparing and cooking foods to ensure a high quality, efficient and profitable food service department. Ensures sanitation standards and applicable food handling process are maintained.

Maintains friendly, efficient, positive customer service attitude toward customers, clients and coworkers. Is responsive to customer needs. Establishes and enforces nutrition and sanitation standards of cafeteria, kitchen, and related work areas. Implements and executes established company policies, guidelines and procedures for all food and supplies purchased to achieve highest quality/price value and budget objectives. Develops recipes and devises special dishes. Reviews menus and analyzes recipes to determine food, labor and overhead costs and assigns prices to menu items. Supervises production and other personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, portion size, and garnishing to ensure food is prepared in a prescribed manner and cost control measures are followed. Tests cooked foods through taste and smell. Maintains established systems and training programs to provide a safe working environment. Complies with all OSHA regulations and other local, state and federal regulations. Recognizes and adopts the appropriate food production services appropriate to specific needs of the patient/resident population and demonstrates knowledge of specific issues directly related to age of patient/resident population. Monitors production needs for the cafeteria and schedules all department employees. Establishes systems and training programs to provide a safe working environment. Implements, revises and maintains proper work routines for all department positions. Directs work of supervisors. Maintains compliance with ARAMARK's standards of operation. Adheres to ARAMARK's Business Conduct Policy at all times. Maintains all records and reports to ensure compliance, with all local, stated and federal regulations and codes. Maintains compliance with all requirements of Federal, State and local regulations and guidelines including the Civil Rights Act of 1964, as amended, the Age Discrimination in Employment Act of 1967, as amended, and the Americans with Disabilities Act, as amended. Assists with recommendations and maintains a proactive Human Resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations and personnel policies and procedures. Plans and participates in planning menus and utilization of food surpluses and leftovers taking into account probable number of guests, marketing conditions, popularity of various dishes and menu cycle. Maintains inventory at established levels to meet budget objectives. Participates in the selection process of production employees. Familiarizes new employees with practices of kitchen.

Qualifications:

  • Requires at least 3-4 years in a related position
  • Requires at least 2-3 years of post-high school education, preferably a culinary degree
  • Requires advanced knowledge of the principles and practices within the food profession
  • Requires experiential knowledge of management of people and/or problems.
  • Requires verbal, reading, and written communication skills
  • Greensboro, North Carolina, United States

Compétences linguistiques

  • English
Avis aux utilisateurs

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