Chef de Cuisine / Production Manager

Directly reports to the General Manager of the operation.

Responsible for evaluation of menus, determines quantities of food necessary for preparation of menus, and directs production of food which will meet quality standards of the organization; supervises and schedules all employees engaged in production of food; promotes general customer satisfaction.

Full-Time Equivalent Hiring Range: $79,900 to $99,900; salary commensurate with relevant experience.

Requirements

College graduate with a degree in culinary arts or restaurant management.
Extensive experience may substitute for education.
ACF certification a plus. NRA ServSafe Certificate required.
Minimum of three years’ supervisory experience.
Working knowledge of personnel management, demonstrated knowledge of large scale food production techniques as well as premium quality catered food preparation and food purchasing.
Knowledge of computer system and their application to food services system helpful.
Leadership required; must be a capable leader in order to coordinate and gain cooperation of a large number of individuals engaged in diverse activities which must be accomplished within specified time limits.
Must have outstanding human relations skills.