Leads and coordinates activities of cooks, food service workers, dishwashers and other facility personnel engaged in preparing, cooking and serving food to ensure economical, efficient and profitable food service.  Plans and assures adherence to established menus, standardized recipes and menus, and maintains recipe files including cost cards.  Responsible for product quality and timeliness of service.  Takes responsibility for making decisions as problems, if any, arise and establishes high standards for overall operation of the restaurant. Assists in training of all cooks, food service workers and dishwashers. Proposes work schedules and work assignments. Assists in estimating consumption of and placing orders for food and other operating supplies. Plans and provides input on menus in consultation with Facility Program Manager. Oversees the day to day operations, to include: hands on cooking, leading and directing work, ensuring a safe and pleasurable environment for all patrons and employees, ensuring the cleanliness and good repair of the facility, reporting any damages, mechanical or other breakage or malfunction, and reporting/correction of safety hazards. Provides input on evaluations, monitors services and operations, operating costs, maintenance of facilities and equipment.

Conditions of employment

• Ability to satisfactorily complete a National Agency Background Check (NACI) with written inquiries.
• Must possess a valid drivers license
• Must have ability to obtain the following certifications within 60 days: Serve Safe, Food Handlers and First Aid, CPR/AED.
• Works about 20% of the time preparing paper work. Spends 80% of the time in the facility cooking, providing shift leadership, overseeing food production, and fulfilling all requirements.
• Participation in the Direct Deposit/Electronic Fund Transfer within 30 days of employment is required

Qualifications

Knowledge and ability to perform routine kitchen functions such as planning basic principles, techniques, practices and coordinating operations of the kitchen. Must have a solid foundation of food and beverage experience. Knowledge of pricing. Knowledge to skillfully apply new and established methods of executing food service. Knowledge of methods for general cooking, preparing and serving food and beverage. Knowledge and ability to inspect facilities for cleanliness, sanitation and personal hygiene standards, and physical condition of the furnishing and equipment. Knowledge and ability to prepare pertinent records and reports.

How you will be evaluated

You will be evaluated for this job based on how well you meet the qualifications above.

All resumes will be reviewed to determine if they meet the hiring eligibility and qualification requirements listed in this announcement, and will be rated based on the information provided in the resume to determine the level of KSAs related to the job requirements.  Using the qualifications of the position, a predetermined rating criterion of KSAs will be used for each resume.  Best qualified applicants will be referred to the hiring manager.