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Supervisory Chef NF-03
2 months ago
Plans and manages the day-to-day operation of a food service program where sit-down restaurant dining and catering are a regular, substantial basis of the total food operation.
Develops daily, catering, and specialty menus and provides forecasts for required tools, equipment, food items, and other supplies. Controls pricing; food/supply ordering, storage, issue; food production methods, techniques.Prepares and/or oversees the preparation of menu items which involve standard to moderately complex and innovative cooking methods. Balances nutritional values of menus and ensures the quality of the total food service program.
Conducts regular inspections and evaluations to ensure safety, proper food storage, kitchen sanitation, and overall efficiency of operations. Develops operating budget and identifies labor, equipment, and supply cost elements.
Directs subordinates in all phases of service delivery, provides full range of supervisory functions to include performance management, training, development, employee recognition, conflict resolution.
