Executive Chef - PLS on Post
On-siteSan Francisco, California, United States
Job Summary
Plan and manage kitchen staff for procurement, production, preparation, and presentation of all food in a safe, sanitary environment. Recruit, train, and motivate associates while conducting performance reviews and resolving operational problems. Develop and implement menus within corporate guidelines to improve revenue and profit margins while strictly controlling food and labor costs. Monitor sanitation of equipment and areas to meet federal, state, and franchise standards. Execute the Accident Prevention Program to minimize liabilities. Manage the department's budget through continuous analysis and forecasting. Perform all essential functions adhering to SOPs and future food programs. Operate inside a full 8-hour shift with temperatures ranging from -10 to over 100 degrees.
Required Qualifications
- More than two years of post high school education, but less than a degree from a four-year college
- five to ten years of employment in a related position with this company or other organization(s)
- advanced knowledge of the principles and practices within the food profession
- experiential knowledge required for management of people and/or complex problems and food and beverage management
- oral and written communication skills
- moderate hearing to communicate with employees and to hear machinery, for safety reasons
- excellent vision, for safety reasons
- moderate speech communications skills to communicate with other employees
- excellent comprehension and literacy to read and write, as well as analyze to fulfill budget
- Lifting objects, 30-35 pounds, 3 to 5 times during the course of the shift
- Carrying, (ranging from clipboard to food products to small equipment)
- Kneeling -during times of inspections for proper cleanliness and monitoring once a week, as well as during lifting
- Full mobility is required in order to usually inspect and monitor the kitchen environment
- Continuous standing -while expediting, or cooking or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour). At least 50% of the day
- Inside 100% of 8 hour shift
- Going in the freezer temperatures can be -10 degrees
- On the front line, temperatures can be over 100 degrees
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