Culinary Sous Chef Manager

Buffalo, NY (http://maps.google.com/maps?q=120+W+Tupper+St+STE+101+Buffalo+NY+14201)

Job Type

Full-time

Description

• Location Name:Traveling throughout Western NY

• Rate of Pay:$50,000 - $55,000/year

• Hours of Work:Various

• Employment Type:Full Time

• Reports to:Executive Corporate Chef

Purpose of Job Description:

This job description outlines the key responsibilities and duties for the position of Culinary Sous Chef Manager at Personal Touch. It reflects our company philosophy that all employees contribute to our success as a team. While comprehensive, some tasks may not be explicitly mentioned.

Job Overview:

The Culinary Sous Chef Manager is responsible for providing culinary support and training to unit managers, traveling to unit locations as needed, and conducting operational, food, and safety compliance audits. This role involves implementing new programs and Standard Operating Procedures (SOPs) as directed by the Executive Corporate Chef, collaborating with General Managers, Unit Managers, and the Director of Nutrition to innovate and tailor culinary services to each institution's needs while ensuring compliance with food quality and safety standards. Additionally, the Culinary Sous Chef Manager supports Company catering events to ensure their success.

Requirements

Essential Duties and Responsibilities:

Food Safety and Compliance:

• Ensure strict compliance with local, state, and federal food preparation, handling, and storage guidelines.

• Implement and oversee kitchen safety protocols.

• Conduct operational efficiency and compliance audits.

• Introduce and implement innovative culinary concepts in collaboration with the culinary team.

• Execute menu changes and updates effectively.

Standardizing Processes and Procedures:

• Develop and maintain standardized kitchen operations processes and procedures.

• Ensure consistent food quality, portion control, and presentation.

Learning Managerial Aspects:

• Engage in ongoing learning and development related to managerial aspects of the business.

• Optimize operational efficiency in collaboration with kitchen and administrative staff.

Farm to Table Program:

• Participate in the Company's Farm to Table program, collaborating with key stakeholders.

• Integrate locally sourced, fresh ingredients into menus.

Fostering Relationships:

• Build and maintain positive relationships with kitchen staff, associates, and clients.

• Understand and cater to the preferences of the community served.

Culinary and Catering Events Support:

• Provide fill-in support at unit locations as needed.

• Support or lead catering events, offering expertise and assistance.

• Ensure coordination between unit operations and catering events to maintain culinary standards.

Requirements of the Position:

Driving/Traveling:

• Use of personal vehicle for travel to food service operations, corporate offices, or other locations within WNY, sometimes on short notice.

• Valid driver's license and automobile insurance required.

• Mileage reimbursement provided.

Education and/or Knowledge, Skills, and Abilities Required:

• Minimum of five years of culinary experience, three of which should be in a supervisory role.

• Culinary Degree or bachelor's degree in food service management or related field preferred; alternatively, at least five years of experience in a relevant role.

• Basic math skills for production and recipe adjustments.

• Ability to work at a moderate to fast pace.

Physical Requirements:

• Occasional sitting.

• Constant standing.

• Frequent walking, bending, lifting (up to 50 lbs.), and carrying (up to 50 lbs.).

• Constant reaching, handling, finger dexterity, and feeling.

• Constant communication, hearing, and vision abilities, including far vision, close vision, color vision, depth perception, and focus adjustment.

Working Conditions:

• Occasional exposure to temperature changes and moving mechanical parts.

• Moderate noise levels.

Salary Description

$50,000 - $55,000/year