Food Service Manager & Commercial Kitchen Lead
SUMMARY:
Serves as the Lead Chef and Food Service Manager for Shepherds Kitchen under the direction of the SC Culinary Arts Director. Responsible to produce quality food, follow best practices in food safety, supervise and instruct students workers, and manage food service staff.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
Lead Chef & Food Service Manager:
- Along with Culinary Arts Director, monitors food preparation methods, portion sizes, presentation of food, special diets in order to ensure that food is prepared and presented in an acceptable manner.
- Monitor budgets and review financial transaction in order to ensure that expenditures are authorized and properly applied to budget
- Order, schedule, and receive food and beverage deliveries, checking delivery contents in order to verify quality and quantity
- Review menus and analyze recipes in order to provide healthy, cost-efficient meals
- Schedules staffing hours and student FE hours in conjunction with Culinary Arts Director
- Maintain food and equipment inventories, and keep inventory records
- In collaboration with the Culinary Arts Director, order and purchase equipment and supplies
- Monitor compliance with health department, State of Wisconsin regulations and fire regulations regarding food preparation and serving and building maintenance in kitchen and food service areas
- Must be available to work evenings and/or weekends for special events
- Plan, price and oversee all catering events in conjunction with the Culinary Arts Director
- Oversee and develop cash handling processing for all food service while working with the Business Office
- Meet the special dietary needs of students and visitors, providing meals through food service and assisting residential life staff in their attempt to meet the same dietary needs
- Maintain food service sanitation and storage in accordance with all State and Local ordinances and train students to do likewise
- In conjunction with Culinary Arts Director develop long term business strategies
- Establish a culture of customer service and continuous improvement
- Other responsibilities, as assigned.
Interactions:
- Work effectively with team members
- Maintain positive and supportive relationships with students and their families
- Treat each student as an equal and respect their choices and opinions
- Communicate in a courteous and professional manner
- Actively participate in trainings and meetings
- Consistently demonstrate Christ-likeness in their actions and words
SKILLS/QUALIFICATIONS:
- Bachelor’s degree in a culinary arts-related field (preferred) or an Associate’s degree in a culinary arts-related field (minimum requirement)
- At least 1-2 years of experience related to culinary arts, food preparation, etc.
- Experience working with individuals with intellectual disabilities
- Strong organizational and communication skills (both verbal and written)
- Customer service oriented
- Possess a high level of professionalism, including the ability to maintain confidentiality