About the Job
Our client is a privately owned company created to provide meal production and delivery service to hospitals, skilled nursing homes and long-term care facilities. They consult with clients to design cost effective patient feeding systems and high volume central production kitchens.
They are currently seeking a Culinary Manager in South San Francisco.
JOB DESCRIPTION
• Oversee production in a high volume, fast –paced central production kitchen ensuring that work is completed accurately and on time.
• Ensure that recipes and specifications are followed in the preparation of all items produced in the kitchen.
• Ensure that meals produced are of consistent quality and meet the standards expected by the customer.
• Ensure that policies and procedures are followed with regard to HACCP; personal hygiene, safe food handling and sanitation; and proper use of and maintenance of cooking equipment.
• Oversee the testing of food produced to ensure it meets the requirements of the customer’s retherm system and the expectations of the end user.
• Responsible for the daily operations of the kitchen, by providing professional leadership and direction to the culinary personnel by ensuring that all recipes, food preparations and presentations meet specifications and commitment to quality.
• Responsible for assisting with all activities such as plating presentation, and quality control.
• Ensures high employment quality standards are consistent with the brand including, but not limited to: hiring, developing, retaining, promoting, coaching and counseling, employees in conjunction with the Production Manager.
• Responsible for monthly education & training sessions, and ensures that all kitchen employees have completed all required testing(s), training, certifications and documentation.
• Report to the General Manager of the kitchen.
• Collaborate with the management team to ensure that policies and procedures are in place, communicated to the staff and followed at all times.
• Work closely with the Corporate Executive Chef to ensure that recipes, preparation procedures and cooking instructions are followed.
• Provide daily oversight of production supervisors and production staff to ensure that all recipes and specifications are followed at all times.
• Ensure the sampling program is followed to approve food before it is packaged.
• Ensure consistency, quality and accuracy of product produced and delivered.
• Develop menu items in a creative manner utilizing your culinary skill and experience within strict nutritional and price guidelines. Must be able to scale recipes to required portions.
• Maintaining accurate food production records.
• Ensure all food preparation and cooking is of high quality tasty well presented foods for each day’s menu utilizing HACCP guidelines and procedures.
• Breakdown and cleanup of area, maintaining a sanitary/clean environment.
• Responsible for all catering functions.
• Receiving catering orders and coordinate service with individual customers; working with the customer for planning of the event, if necessary - ensuring accurate cost effective pricing.
• Ensure preparation, delivery, display of hot and cold catering and/other foodstuffs are completed.
• Ensure that recipes and specifications are followed in the preparation of all items produced in the kitchen.
• Ensure that meals produced are of consistent quality and meet the standards expected by the customer.
• Ensure that policies and procedures are followed with regard to HACCP; personal hygiene, safe food handling and sanitation; and proper use of and maintenance of cooking equipment.
• Oversee the testing of food produced to ensure it meets the requirements of the customer’s retherm system and the expectations of the end user.
• Responsible for the daily operations of the kitchen, by providing professional leadership and direction to the culinary personnel by ensuring that all recipes, food preparations and presentations meet specifications and commitment to quality.
• Responsible for assisting with all activities such as plating presentation, and quality control.
• Ensures high employment quality standards are consistent with the brand including, but not limited to: hiring, developing, retaining, promoting, coaching and counseling, employees in conjunction with the Production Manager.
• Responsible for monthly education & training sessions, and ensures that all kitchen employees have completed all required testing(s), training, certifications and documentation.
• Report to the General Manager of the kitchen.
• Collaborate with the management team to ensure that policies and procedures are in place, communicated to the staff and followed at all times.
• Work closely with the Corporate Executive Chef to ensure that recipes, preparation procedures and cooking instructions are followed.
• Provide daily oversight of production supervisors and production staff to ensure that all recipes and specifications are followed at all times.
• Ensure the sampling program is followed to approve food before it is packaged.
• Ensure consistency, quality and accuracy of product produced and delivered.
• Develop menu items in a creative manner utilizing your culinary skill and experience within strict nutritional and price guidelines. Must be able to scale recipes to required portions.
• Maintaining accurate food production records.
• Ensure all food preparation and cooking is of high quality tasty well presented foods for each day’s menu utilizing HACCP guidelines and procedures.
• Breakdown and cleanup of area, maintaining a sanitary/clean environment.
• Responsible for all catering functions.
• Receiving catering orders and coordinate service with individual customers; working with the customer for planning of the event, if necessary - ensuring accurate cost effective pricing.
• Ensure preparation, delivery, display of hot and cold catering and/other foodstuffs are completed.
REQUIRED SKILLS AND EXPERIENCE
• Knowledge and implementation of Local, State, and Federal Labor Law regulations
• Able to effectively communicate with the management team
• 3+ years managing a food service department,
• Must have strong culinary background,
• Must have or obtain Serv-Safe Certification.
• Good communication skills and ability to manage and motivate hourly workers are essential.
• Knowledge of HACCP and safe food handling procedures;
• Basic computer skills and proficiency with Word and Excel are important.
• Superior interpersonal skills leading your staff to the highest standard of the organization.
DESIRED SKILLS AND EXPERIENCE
• Experience in USDA kitchen preferred, but not required.
• Experience with Cook-Chill and/or Sous-vide methods preferred
• Experience in a high volume, fast paced environment where accuracy and consistency of product are critical to success.
• Experience with Cook-Chill and/or Sous-vide methods preferred
• Experience in a high volume, fast paced environment where accuracy and consistency of product are critical to success.
REQUIRED EDUCATION
• Degree
EOE M/F/D/V
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