<p>SUMMARY:</p> <p>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.</p> <p>ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES:</p> <ul> <li>Assist General Manager in managing all production requirements following recipes, safe food handling principles in a sanitary and professional manner. </li><li>Manage and cultivate team to perform up to standards set forth by management. </li><li>Coordinate all cooking, prepping, etc. of skillet station according to production schedule. </li><li>Be proficient in recipe procedure, measurement conformity, cooking techniques. </li><li>Perform temperature checks during production period to ensure food is being held and prepared at correct temperatures. Maintain all Logs. </li><li>Follow and manage sanitation requirements as prescribed by head chef or director. </li><li>Assist in implementation and follow-up on sanitation cleaning schedule for all kitchen areas and equipment. </li><li>Complete and submit weekly payroll accurately and efficiently. </li><li>Assist with production in cold pantry station when applicable. </li><li>Conduct weekly kitchen meetings to be attended by all kitchen personnel. </li></ul> <p>ADDITIONAL DUTIES AND RESPONSIBILITIES:</p> <ul> <li>Perform additional duties as assigned. </li></ul>