Chef Manager

Coordinate food production staff and kitchen workers to prepare and cook foods while maintaining sanitation standards and applicable food handling processes. Develop recipes, devise special dishes, and analyze menus to determine costs and assign prices. Supervise production personnel, coordinate assignments, and observe food preparation methods to ensure cost control measures are followed. Monitor production needs, schedule department employees, and maintain inventory at established levels to meet budget objectives. Direct work of supervisors, participate in menu planning, and assist with human resource functions including recruitment, training, and wage administration. Comply with all OSHA, Civil Rights, and Age Discrimination regulations.