Department: Kitchen
Location: San Carlos
Reports To: Company President and Operations Manager
SUMMARY
Manages Cook Staff, provides training, plans menus, keeps kitchen stocked, and prepares food in a safe and cleanly manner and to customer satisfaction.
Assists staff to produce food.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
· Responsible for menu planning
· Responsible for managing recipe
· Assists staff in meal production as needed
· Responsible for production scheduling and inventory control
· Places orders from suppliers while staying within budget
· Uses central kitchen production reports to know what to prepare
· Looks at order list 1 ½ weeks ahead
· Responsible for quality control within the kitchen
· Ensures that food stays within State and Federal requirements for timing and temperature
· Coordinate all training activities for kitchen staff, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies
· Other duties as assigned
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
The requirements listed below are representative of the knowledge, skill, and/or ability required.
EDUCATION and/or EXPERIENCE
· Must have at least 5-8-years food service experience
· HACCAP.
ServSafe Certified
· Knowledge of convection ovens, kettles, and pizza ovens is required
· Experience with mixers, slicers, and packing machines is a must
· While some restaurant experience can satisfy part of the 10-years of food service experience requirement, we do want to see management experience working in a food processing/manufacturing facility
· Must be able to lift a minimum of 30 lbs.
· A working knowledge of the Spanish language is strongly preferred
· Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions
LANGUAGE SKILLS
Excellent command of the English language (written and verbal) and the ability to interpret written and verbal requests as required.
A working knowledge of the Spanish language is a plus.
REASONING ABILITY
Some analytical ability is required in order to understand recipes, order supplies, adjust recipe for appropriate number of servings, and to find solutions to various administrative problems and prioritize work.
Excellent organizational skills required.
PHYSICAL DEMANDS
The physical demands of this position are typical of those found in a warehouse & kitchen setting.
Some light lifting may be required.
Must be able to lift a minimum of 30 lbs.
WORK ENVIRONMENT
The work environment is that of a kitchen with hot appliances, sharp objects and machinery, and can be fast paced and hectic with a high volume of work.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The LunchMaster is an Equal Opportunity Employer.
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