The Chef position is responsible for the day to day administration of the Chartroom kitchen operations. The Chef is responsible for the overall preparation of food, management of inventory levels and working with key vendors and business partners to inspect product for quality, ensure freshness, and overall presentation of food, that meets our business and customer service needs. The Chef is responsible for all regulatory health compliance, and ensures the kitchen meets regulatory and Shops standards for safety and sanitation. This position is responsible in managing kitchen staff, developing training programs, evaluating and motivating employees to accomplish the culinary objectives of the Chartroom operation.
ESSENTIAL DUTIES & RESPONSIBILITIES
?Prepares food for Chartroom and Beach Catering services.
?Performs quality work within deadlines with or without direct supervision.
?Teaches and adheres to the 49er Shops philosophy, culture and commitment to quality food, exemplary service, sanitation and safety.
?Trains and supervises kitchen staff.
?Supervises the adherence to proper uniform standards.
?Oversee that all menus, programs, concepts, challenges and tasks are carried out in a time effective manner.
?Ensures that high quality food items are creatively well prepared and presented in a cost effective manner.
?Meets and exceeds the expectations of the customer perceived value.
?Makes sure all kitchen waste is disposed of properly in the most sustainable manner as supported by the company.
?Represents the company in a courteous, efficient and friendly manner in all customer, and employee interactions.
?Supports the department Manager in having ownership of the Chartroom / Beach Catering, including meeting with vendors, clients and campus partners.
?Assists the Manager with placing orders, sourcing the best local and seasonal foods and following purchasing guidelines.
?Assists the Manager with weekly inventory.
?Works with Manager to ensure that food cost meet budgetary goals.
?Chartroom/catering kitchen administration
?Food preparation and quality
?Food and safety compliance
?Employee development and training
?Vendor and client relations
?This position supervises 3-6 employees.
Two years of full-time culinary kitchen experience, with kitchen staff supervision responsibilities. Strong interpersonal skills that demonstrate understanding of customer service, importance of team building, and employee motivation. Creative ability to develop new menus, food delivery and presentation. Familiar with traditional kitchen operations, including: equipment management, food storage, sanitation, and management of work areas.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is in a traditional fast pace kitchen setting. The employee is regularly required to remain on their feet, and moving throughout the kitchen, often twisting and turning as they move about. The employee may occasionally lift or move up to 50 pounds. Specific vision abilities are required by this job, which may include close vision and ability to adjust focus.
The environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employees work in a traditional restaurant-kitchen setting. The employee may occasionally conduct or attend meetings in various Forty-Niner Shops locations throughout the California State University, Long Beach campus.
Monday - Friday
Some Weekends Required
Commensurate with Experience
Number of openings
Open Until Filled
Special Instructions to Applicants
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