Chef III

Overtime:
Following the completion of 40 hours within the work week

Schedule:

Able to work 6 weeks on and 2 weeks off

• Train new hire kitchen staff on the current operational processes and policies.
• Educate staff on the most up to date food safety and health regulations.
• Assist in the recruitment efforts through staffing management and interviewing potential candidates.
• Manage the food inventory/stock process utilizing the FIFO method while keeping in mind budget adherence.
• Plan menus in conjunction with in-stock food items.
• Define work schedules and responsibilities for the individual direct reports.
• Develop and maintain stock rotation plan utilizing the FIFO method for food products.
• Maintain Serv Safe certification and ensure that during every shift at least one certified member is Serv Safe certified.
• Prepare various meals and suggest meals that will cater to the unique tastes of the customers.
• Ability to communicate effectively; written and orally in English.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
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