Directly responsible to instruct and monitor the production staff in the preparation of all foods for service for both the boarding students and all catering functions. This employee will maintain complete control of the kitchen.
Plan and direct food preparation and culinary activities
Ensure weekly menu strict compliance with standardized recipes and the weekly menu cycles
Modify menus or create new ones that meet quality standards
Estimate food requirements and food/labor costs
Supervise kitchen staff’s activities
Arrange for equipment purchases and repairs
Recruit and manage kitchen staff
Rectify arising problems or complaints
Give prepared plates the “final touch”
Perform administrative duties
Comply with nutrition and sanitation regulations and safety standards
Make recommendations concerning the production department and the menu cycle in the weekly management committee meetings.
Maintain a positive and professional approach with coworkers and customers.
Perform additional duties as assigned by the Food Service Director or Assistant Food Service Director
Must be ACF Certified Executive Chef or Certified ACF Sous Chef De
About Gourmet Services, INC
Forty-six years Food Services Management Company looking for ACF Certified Culinarian.