Chef/Manager

Great Western Dining is a people-oriented company. Our corporate culture allows our employees to learn and excel in their chosen fields. We think that going to work should be fun! If you think so too, apply below.

Founded in 1990, Great Western Dining Service, Inc. provides contracted dining services for schools, colleges & universities; camps & conference centers; and business & industry. From its inception, GWD has remained strongly committed to our original concepts of quality service coupled with delicious food.

SUMMARY

The Kitchen Manager is responsible for all food production including all items produced for

restaurants, banqueting and/or other outlets. Menu development, food purchase

specifications and standardized recipes. Development and monitoring of food and labor

budgets for the department also fall within this individual’s purview, as does staff

supervision. Furthermore, the Kitchen Manager is responsible for maintaining the highest

professional food quality and hygiene standards throughout the operation.

JOB RESPONSIBILITIES & DUTIES:

• The Kitchen Manager schedules and coordinates the work of chefs, cooks and other

kitchen employees to ensure that food preparation is economical, technically correct and

within budgeted labor cost goals.

• The Kitchen Manager ensures that high standards of hygiene, cleanliness and safety are

always maintained throughout all kitchen areas.

• The Kitchen Manager evaluates food products to ensure that company quality standards

are consistently attained.

• The Kitchen Manager plans menus for all food outlets in the business.

• The Kitchen Manager prepares necessary data for applicable parts of the budget; the

Kitchen Manager projects annual food, labor and other costs and monitors actual financial

results and takes corrective action, as necessary, to ensure that financial targets are met.

• The Kitchen Manager establishes, and maintains, controls to minimize food waste and

theft.

• The Kitchen Manager safeguards all food handlers work practices by implementing training

programs to increase their knowledge about safety, hygiene and accident prevention

techniques.

• The Kitchen Manager approves the requisition and purchase of products and other

necessary food supplies.

• The Kitchen Manager develops standard recipes and techniques for food preparation and

presentation which help to assure consistently high quality

• The Kitchen Manager implements measures to minimize food costs, exercises portion

control for all items served and works with the Food & Beverage manager in establishing

menu selling prices.

• The Kitchen Manager will attend food & beverage staff and management meetings.

• The Kitchen Manager will consult with the Food & Beverage Manager about the food

production aspects of special events and banquets.

• The Kitchen Manager cooks, or directly supervises the cooking of, skill intensive items.

• The Kitchen Manager ensures proper staffing, maximum productivity and exceptional

quality standards: controls food and wage costs to achieve maximum profitability.

• The Kitchen Manager interacts with the food and beverage department to ensure that food

production consistently meets, or exceeds, the expectations of guests.

• The Kitchen Manager develops policies and procedures to enhance and measure quality.

• The Kitchen Manager, in conjunction with Food and Beverage team, assists in maintaining

a high level of service principles in accordance with established standards.

• The Kitchen Manager evaluates products to ensure that quality, price and related

standards are consistently met.

• The Kitchen Manager will establish and maintain a regular cleaning and maintenance

schedule for all kitchen areas and all kitchen equipment.

• The Kitchen Manager supports safe work habits and a safe working environment at all

times.

• The Kitchen Manager provides training and professional development opportunities to all

kitchen staff.

• The Kitchen Manager will ensure that representatives from the kitchen attend service

meetings as required.

• The Kitchen Manager will, as required, visit the dining areas to meet guests.

• Perform other duties as directed.

SUPERVISORY RESPONSIBILITIES

• The Kitchen Manager interviews, selects, trains, supervises, counsels and disciplines all

employees in the department.

• The Kitchen Manager, develops, maintains and trains a professional work force.

• The Kitchen Manager puts in place whatever measures are necessary to ensure a safe

working environment and attitude on the part of all employees in areas of responsibility.

• The Kitchen Manager ensures all services to customers are conducted in a highly

professional manner.

OTHER SKILLS AND ABILITIES

• The Kitchen Manager demonstrates an ability to produce a high volume of work in a timely

manner, which is accurate, complete, and of high quality.

• The Kitchen Manager demonstrates an ability to interact positively with supervisor,

management, coworkers, members, and the public to promote a team effort and maintain

a positive and professional approach.

• The Kitchen Manager demonstrates an ability to come to work regularly and on time, to

follow directions, to take criticism, to get along with co-workers and supervisors, to treat

co-workers, supervisors and guests with respect and courtesy, always refraining from

abusive, insubordinate and/or violent behavior.

LANGUAGE SKILLS

Ability to read, analyze, and interpret general business professional publications, technical

procedures, manuals or statutory regulations. Ability to write reports, business

correspondence, and standard of performance manuals. Ability to effectively present

information and respond to questions from groups of managers, suppliers, members, and

employees.

EDUCATION and/or EXPERIENCE

Bachelor's degree in Culinary Arts

Must have at least 15 years culinary experience

Extensive food and wine knowledge and creativity

Leadership/management level experience required

Detailed knowledge of purchasing, ordering, receiving, food costing and inventory

procedures.

COMPUTER SKILLS

Working knowledge of various computer software programs including, but not limited to,

Word-processing, spreadsheets, and email.

CERTIFICATES, LICENSES, REGISTRATIONS

Certificate of completion from trade school. Driver's License.

PHYSICAL DEMANDS

While performing the duties of Kitchen Manager, the employee is regularly required to talk or

hear. The employee is occasionally required to stand; walk; sit; use hands to finger,

handle, or feel; reach with hands and arms; and stoop, kneel, or crouch. The employee

must occasionally lift and/or move up to 24KG. Specific vision abilities required by this job

include close vision and distance vision.

WORK ENVIRONMENT

While performing the core functions of Kitchen Manager, the employee is usually indoors, in

a controlled environment, and experiences moderate noise levels in the working

environment.