Production Chef Manager
Direction and guidance for overall production of food to include: implementation of systematic production methods, standardized recipes, portion control, menu development and purchasing requirements. In carrying out assigned responsibilities, the chef manager must comply with all client policies and regulatory agencies.
PRIMARY DUTIES AND RESPONSIBILITY:
- QUALITY ASSURANCE/QUALITY CONTROL
- Maintain a clean and organized kitchen. A practice “clean as you go” is evident.
- Ensures all food is being handled properly to prevent food borne illness.
- Ensures temperatures and taste tests are being performed routinely and corrective action is taken as necessary.
- Accepts only products that meet predetermined quality standards.
- Ensures production and service personnel maintain personal hygiene standards to include proper hand washing and hair coverings.
- Takes the necessary action to ensure Thomas Management Corporation standards are met.
- Manages areas of responsibility in such a way as to achieve acceptable levels of quality outcomes as measured by surveys.
- PERSONAL/TECHNICAL SKILLS/STANDARD MANAGEMENT
- Demonstrates and promotes Thomas Management Corporation culture, values and philosophy.
- Food will be prepared and served in such a way as to reach our customers at its optimal level of freshness.
- Scratch cooking standards are followed.
- Develops menus for the cafeteria, patients, customers and caterings that are creative and of sufficient variety.
- Develop and utilize a systematic approach to purchasing.
- Conducts daily production meetings.
- Utilizes leftovers in a creative and acceptable way.
- Works in conjunction with FSD and catering staff to plan, organize, set-up, present and clean up as needed.
- TRAINING AND DEVELOPMENT OF UNIT PRODUCTION STAFF
- Routinely reviews job descriptions with staff. Modify descriptions as appropriate.
- Fully understands each associates knowledge and skill level. Focuses training activities around associates’ weakness to improve output.
- Develop a comprehensive training program that incorporates skill training in the following areas:
- Knife handling
- Proper use of equipment
- Proper methods to sauces, soups and gravies
- Roasting, braising, broiling, sautéing, grilling
- Differentiation of vegetable processing - dice, chop, mince, etc.
- The proper utilization of spice and seasonings.
- HUMAN RESOURCE MANAGEMENT
- Works closely with the Food Service Director for compliance with human resource policies and procedures.
- Responsible for selection and orientation of unit production staff.
- Positively impacts unit staff morale
- Conducts timely and candid associate appraisals.
- Timely and respectful communication with all people at all times.
- CLIENT/CUSTOMER RELATIONS
Develops positive perceptions of food in relation to:
- Good tasting food - cold food cold
- Variety and creativity in menuing, special events and monotony breakers in all segments of our business - patients, cafeteria, caterings and administration
- Sets the example and teaches quick and friendly customer service.
• Maintains control of food and supplies costs.
• Effectively manages inventory to its lowest functional level.
• Maintains staffing within budgeted hours.
- CONTINUING EDUCATION
- This is important because the food service industry is constantly changing. Attending classes, workshops and seminars, helps keep chefs in step with new methods and new styles of cooking.
- Computer literacy is an important part of every chef’s education.