США[US DC] Area Manager II, Sous Chef
4 нед. назад
СШАSeniorOnsite
food safetyinventory managementstaff trainingequipment maintenance
Responsible for overseeing daily kitchen operations, ensuring food quality, safety, and staff management.
Обязанности
- Be responsible for training kitchen staff
- Provide coaching and development to shift hourly kitchen staff.
- Maintaining security of kitchen including equipment food and supply inventories
- Food procurement, delivery, storage and issuing of food items
- Planning energy conservation procedures in the kitchen
- Provide all employees with necessary tools, proper training and corrective direction.
- Report information and update managers throughout every shift with knowledge of kitchen’s operations.
- Balance quality, productivity, cost, safety and morale to achieve positive results in all areas.
- Submit requests for maintenance, repairs and upkeep of the kitchen and its equipment
- Work to continuously improve processes.
- Manage departmental performance measures, including visual controls and provides regular progress reports to the Chef de Cuisine during the shift.
- Perform accident investigations.
- Manage department priorities as situations arise.
- Perform accident investigations and notify management as appropriate
Требования
- Required: High School Diploma or GED or related work experience
- American Culinary Federation chef certification preferred
- 5+ years’ experience in commissary kitchen and high-volume food preparation
- Fluent in Microsoft Office and Google Suite applications
Другое
- Factor_ a brand of is seeking an experienced Sous-Chef responsible for overseeing the daily operations of the kitchens. You will ensure that all food served meets the highest quality standards and follows all SOP's and company specs. You will directly oversee all cooks, deboxing, and cooling practices. You will monitor equipment maintenance and conditions and will ensure that the kitchen operates alongside state and federal health and safety codes. You will also ensure that all food meets the highest quality standards and is produced on time.
- Leadership: Able to train and develop a large group of employees and manage an active kitchen
- A problem solver
- Results Driven
- Able speak to employees with tact and diplomacy
- Able to multitask - tracking/monitoring recipe development and maintaining productivity
- Computer literate to input information into the computer
- Able to take direction and relay information to employees
- Comfortability in being exposed to hot, cool and/or cold environment (30º - 70º)
- Competitive hourly rate, 401K company match that vests immediately upon participation, & team bonus opportunities
- Generous PTO and flexible attendance policy
- Comprehensive health and wellness benefits with options at $0 monthly, effective first day of employment
- Up to 85% discount on subscriptions to meal plans (, Green Chef, Everyplate, and Factor_)
- Access to Employee Resource Groups that are open to all employees, including those pertaining to BIPOC, women, veterans, parents, and LGBTQ+
- Inclusive, collaborative, and dynamic work environment within a fast-paced, mission-driven company that is disrupting the traditional food supply chain
- This job description is intended to provide a general overview of the responsibilities. However, the Company reserves the right to adjust, modify, or reassign work tasks and responsibilities as needed to meet changing business needs, operational requirements, or other factors.