Executive Chef

4 days ago

Plymouth, Massachusetts, United States Whitsons Culinary Group Full time
Job Summary

This is a temporary position overseeing the summer camp program at Camp Squanto. The successful candidate will be responsible for the overall operations of the kitchen area, providing 3 meals per day for campers. They will supervise 3 onsite staff and ensure that the company's standards are upheld, including food quality, presentation, and safety.

Key Responsibilities
  • Manage all production requirements, following recipes and safe food handling principles in a sanitary and professional manner.
  • Coordinate all cooking and prepping of stations according to production schedule.
  • Be proficient in recipe procedure, measurement conformity, and cooking techniques.
  • Perform temperature checks during production period to ensure food is being prepared and held at correct temperatures. Properly maintain all temperature logs.
  • Follow and manage sanitation requirements as prescribed by General Manager.
  • Assist in implementation and follow-up on sanitation cleaning schedule for all kitchen areas and equipment.
  • Assist with production in cold pantry station when applicable.
  • Conduct weekly meetings for all kitchen staff.
  • Operate a first-class student dining establishment by implementing Whitsons high standards in all facets of the operation.
  • Maintain and periodically redesign all servery decor.
  • Determine time and sequence of cooking operations to meet meal serving deadlines.
  • Delegate applicable food preparation responsibilities to team members.
  • Assume a leadership role in a helpful, positive manner.
  • Create a harmonious working relationship with staff and client by demonstrating consistent and equitable treatment of workers.
  • Maintain food cost at budgeted levels according to guidance from Assistant Director.
  • Design, set up, implement, and post an effective cleaning schedule for the location that encompasses all facets of the operation, making sure that all duties are properly assigned. Follow-up on same.
  • Set up and maintain walk-ins and storerooms according to inventory order and sanitation guidelines.
  • Train and cross-train all team members in each position at unit.
  • In-service all team members on sanitation, safety, HACCP, Allergen, and customer service.
  • Read, memorize, and implement all company policies.
  • Complete all paperwork daily and submit to corporate office weekly.
  • Follow all corporate programs and develop 2 marketing and theme promotions per month at facility.
  • Prepare location for Q/A inspection by using the District Manager's Check 'Yes' for Success list.
  • Conduct or oversee line daily.
  • Maintain dress code in unit.
  • Hold meetings with entire staff at least one time per week to discuss issues related.
Requirements
  • College or Culinary degree preferred.
  • Food Management Professional preferred.
  • Safety training classes completed as required.
  • ServSafe Certification required.
  • OSHA Certification preferred but not required.
  • Computer Skills: All Microsoft Office Suite products.
  • Ability to learn new software programs.
Equal Opportunity Employer

Minorities/Women/Protected Veterans/Disabled

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