Head Chef

RESPONSIBILITIES:

• Has overall responsibility for planning (menus) and preparing approved meals and providing meal service; supervises Lead Chefs; enforces hygiene standards
• Reviews and approves shift staffing and schedules
• Reviews/approves food requisitions prior to submittal to the Food Services Supervisor
• Ensures foods properly handled, cleaned, prepared, and stored
• Reports to the Food Services Supervisor
• Perform other duties as assigned

QUALIFICATIONS:

• Associate degree in culinary arts preferred
• Must be legally authorized to work in the United States. 
• Must be able to pass background check and fingerprinting.
• 3+ years of experience in a back-of-house management position
• Significant experience as a chef, in addition to experience as a sous chef or line cook
• Strong attention to detail
• Creativity
• Ability to oversee and manage kitchen operations
• Ability to remain productive when pulled in many different directions

WORKING CONDITIONS:

Work is based in an office and field work environment and subject to frequent interruptions. Normal work hours are Monday-Sunday 8:00 a.m. to 5:00 p.m., however extended hours may be required. Evening shift work position work hours can be from 5:00 p.m. to 8:00 a.m., as assigned.

PHYSICAL REQUIREMENTS:

Must be able to lift and carry awkward items weighing up to 25 lbs (supplies, trash, etc.). Requires frequent lifting, standing, walking, squatting, stretching and bending throughout the workday.

https://recruiting.adp.com/srccar/public/RTI.home?r=5000921572700&c=1153651&d=ExternalCareerSite&rb=CareerSite