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Job Description:
The Retail/Chef Manager position is an exciting opportunity for an energetic, entrepreneurial manager who is constantly seeking a better way to conduct business. Our Retail/Chef Manager are responsible for the successful retail/Production operation of Food & Nutrition Services under the direction of the Director, Food and Nutrition Services. You will perform a variety of duties to include the supervision of the cafe and production of the food serviced, maintaining cash controls, payroll records, hiring and training of our hourly team members. The Retail/Chef Manager ensures customer satisfaction and good public relations through the safe and efficient uses of resources.
Qualifications:
QUALITY ASSURANCE/QUALITY CONTROL
Maintains a clean and organized Dining Room/Retail area. A practice clean as you go is evident.
Ensures all food is being handled properly to prevent food-borne illness.
Ensures temperatures 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.
Ensures compliance with all regulatory agencies.
PERSONAL/TECHNICAL SKILLS/STANDARD MANAGEMENT
Food will be displayed in such a way as to reach our customers at its optimal level of freshness.
Conducts daily production meetings.
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.
Develops a comprehensive training program that incorporates skill training in the following areas:
Customer service training
HUMAN RESOURCE MANAGEMENT
The Retail Chef Manager ensures compliance with human resource policies and procedures.
Responsible for selection and orientation of department staff.
Positively impacts unit staff morale.
Conducts timely and candid associate appraisals.
Timely and respectful communication with all people at all times.
FINANCIAL
Maintains control of food and supplies costs within budget.
Effectively manages inventory to its lowest functional level.
Maintains staffing within budgeted hours.
Weekly and monthly accounting reports are accurate and timely.
Responsible for the development and management of department revenues.
LEADERSHIP
Demonstrates and promotes Thomas Management Corporation culture, values and philosophy.
Interfaces proactively at levels.
Recognizes the need for and demonstrates good communication and listening skills.
Represents Thomas Management Corporation both professionally and ethically at all times.
Acts at all times as a positive role model.
CONTINUING EDUCATION
This is important because the food service industry is constantly changing. Attending classes, workshops and seminars, helps keep Food Service Managers in step with new methods and new styles of cooking.
Computer literacy is an important part of every Managers education.
Qualifications:
Education and Experience:
High school diploma or general education degree (GED); or one to three years related experience and/or training; or equivalent combination of education and experience.
Language Skills:
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before small groups of customers or associates of organization.
Mathematical Skills:
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent.
Computer Skills:
Ability to operate a standard computer and cash register including basic use of MS applications such as Excel, Word and PowerPoint.
Reasoning Ability:
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
Physical Demands: The physical demands described below are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is frequently required to talk or hear. The employee is frequently required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; The employee is occasionally required to climb or balance; stoop, kneel, crouch, or crawl and taste or smell.
The employee must occasionally lift and/or move up to 100 DB Note: Should this be 50 pounds.
Work Environment: The work environment characteristics described below are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the employee is occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals; extreme cold; extreme heat; risk of electrical shock and risk of radiation. The noise level in the work environment is usually loud.
If interested please click on the link below to apply;
http://thomascuisine.com/food-service-careers/food-management-job-description/?gnk=job&gni=8a78839e690e1f32016917e8ce223039&gns=Craigslist
