Description:
Job Summary
Provides daily operational support of a Café as well as two micro-market locations, to include kitchen/ front of house activities, development of kitchen/front of house staff, and operational management functions to include purchasing, inventory/cost control, payroll, etc. Ensures compliance with menu standards, Local Food Code and the Performance Work Statement (PWS), ServSafe, and Southern Foodservice Management Standards, Policies & Procedures and HACCP Plan (SureSafe). All the above listed job duties are to be executed in a teamwork type of approach and atmosphere.
Key Responsibilities
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Provides guidance to kitchen team members regarding food preparation, cooking, and presentation.
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Provides guidance to front-of-house team members regarding menu items and service standards.
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Oversee and organize kitchen ordering, storage, and issuance.
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Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
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Trains all new team members on kitchen and front of house standards.
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Manage food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
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Lead and complete monthly product inventory.
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Supervises all food preparation and presentation to ensure quality and adherence to standards.
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Works with all team members to maintain kitchen organization, food safety practices, and training opportunities.
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Works with team members on the sanitation program, to include keeping temp and sanitation logs.
Southern Foodservice Management’s Culture
We have a philosophy for every one on our service team to give something extra. A Southern Foodservice Management employee:
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Exhibits a positive, friendly and respectful attitude towards guests and other team members.
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Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE.
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Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.
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Promotes a fun and efficient work environment, focusing on guest satisfaction.
Qualifications and Skills
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Management and formal culinary training, previous restaurant/contract dining experience, extensive food and beverage knowledge, restaurant industry knowledge.
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Strong organizational skills and attention to detail.
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Knowledge of food service regulations.
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Strong Leadership and Management skills.
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Positive attitude and approach.
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Ability to work under pressure.
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Self-motivated, creative problem-solving skills.
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Excellent verbal and written communication skills.
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Exceptional customer service skills.
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ServSafe Certification
Requirements:
Physical Requirements
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Strength: Lift up to 20lbs
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Posture: Standing 80%, walking 20%
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Movement of objects: Frequent
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Heavy lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing: Occasional
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Stooping: Occasional
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Reaching: Frequent
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Handling: Frequent
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Talking/Hearing: Frequent
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Seeing: Frequent
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Temperature Variation: Frequent
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