We are seeking an individual experienced in inspecting, coordinating and monitoring quality control, sanitation, food safety and an efficient inventory control system. Interacts with all departmental managers and vendors for a high volume, multi-unit restaurant.
Inspects and monitors quality of food production such as temperatures, consistencies, counts, weights, compliance with food quality control and sanitation standards and procedures.
Monitors all production areas to ensure compliance with policies and procedures; stops any operation not meeting food quality control standards.
Initiates problem solving in response to quality-related production problems; reports problems and action taken to the appropriate managers.
Develops new recipes and provides recipe costing and sizing.
Plans inventory needs to reduce spoilage, obsolescence and overstocking; while adhering to product specifications and ensuring the highest quality products at the most competitive prices.
Knowledge, Skills and Abilities:
Considerable knowledge of quantity food production methods and quality control, sanitation and safety standards and procedures.
Working knowledge of recipe costing, sizing and nutrient analysis.
Working ability to communicate effectively, both orally and in writing.
Knowledge of hospitality and facilities products, w/focus on quality, production, sanitation, cost controls, and presentation
Working knowledge of inventory/sales computer management systems
Experience in Food-Trak System a ++
Bilingual in Spanish a ++
Two years of college with course work in nutrition, food service management or a
related field or completion of a food service-related vocational/technical college
program and two years of working experience in a full service restaurant. Must
be able to work a fluctuating five (5) day - 40 hours a week schedule with some
nights and weekends.