Kitchen Operations Manager
4 days ago
Location: Various locations across the US
About TouchPoint
At TouchPoint, we pride ourselves on providing exceptional customer-focused support services, including healthcare housekeeping, laundry processing, patient transportation, and food service. Our commitment to quality, customer satisfaction, and unparalleled results sets us apart from other providers in the industry.
Job Description
The Executive Chef II plays a critical role in overseeing kitchen operations, maintaining a safe and sanitary work environment, and preparing or directing meal preparation according to corporate programs and guidelines. This exciting opportunity is ideal for an energetic and entrepreneurial culinary professional seeking a challenging and rewarding position.
Responsibilities and Expectations
- Menu Development: Collaborate with the culinary team to plan regular and modified menus that meet established guidelines.
- Cooking Standards and Quality Control: Ensure all cooked meals meet standardized recipes, portioning, and presentation standards. Conduct daily taste tests to guarantee quality and consistency.
- Staff Development: Provide ongoing training and coaching to kitchen staff on food preparation, safe handling, equipment operation, food safety, and sanitation protocols.
- Housekeeping and Maintenance: Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas. Monitor kitchen staff adherence to schedules and ensure cleanliness and organization standards are met.
- Inventory Management: Manage food and non-food supply inventory levels to stay within established guidelines while ensuring necessary products are available when needed.
- Food Utilization: Make informed decisions regarding leftover food products, staying within Company guidelines.
- Regulatory Compliance: Ensure compliance with federal, state, and local health and sanitation regulations and department sanitation procedures through local health department and third-party audits.
- Safety Policies and Procedures: Adhere to facility, department, and Company safety policies and procedures, including occurrence reporting.
- Team Collaboration: Participate in departmental meetings, staff development, and professional programs as required.
Requirements and Qualifications
- A.S. or equivalent experience in Culinary Arts.
- Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training.
- Proven experience in high-volume, complex foodservice operations.
- Strong understanding of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
- Excellent communication and leadership skills.
- Microsoft Office proficiency, including Word, Excel, PowerPoint, Outlook, Email, and the Internet.
- ServSafe certification highly desirable.
Benefits Package
- Competitive salary: $63,000 - $83,000 per year, depending on location and experience.
- Generous benefits package, including medical, dental, and vision insurance.
- 401(k) retirement plan.
- Paid time off and holiday pay.
- Associate shopping program and health and wellness initiatives.
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