Chef Manager

• Supervise all aspects of the Central Kitchen.
• Responsible for planning our menu in accordance with the guidelines provided for our monastic diet, ensuring that each dish is nutritious and cost-effective, and collaborating with a team of kitchen staff to deliver food that meets the highest quality standards.
• Should be an excellent leader with great organizational skills and impeccable time management.
• Oversee food selection, ordering, receiving, storing, preparing, cooking, and serving.

Responsibilities

• Supervise Central Kitchen employees who report directly to this position.
• Trains, orients, manages, and reviews the work of kitchen staff.
• Manage staff and their schedules, and handle performance reviews.
• Responsible for maintaining harmony and resolving conflicts.
• Daily delivery of food to headquarters; kitchen errands as needed.
• Ensuring that all food is of excellent quality and prepared within time parameters.
• Oversee all kitchen operations and equipment.
• Monitor and maintain food costs/controls according to budget.
• Manage supplies, equipment maintenance, and placing orders to replenish stock.
• Enforce high standards of food safety and sanitation in the kitchen.
• Create new recipes in accordance with guidelines for our monastic diet.
• Create and plan the monthly menu, keeping in mind budgetary factors and availability of seasonal ingredients.
• Coordinates distribution of food to other SRF locations.
• Collaborate with site manager to align operations with kitchen goals.
• Other position related tasks, as assigned.

Requirements

• Culinary arts degree or certification.
• High school or equivalent education required.
• 3-5 years' experience as a working chef or kitchen manager.
• Must maintain a valid Driver’s License.
• Demonstrated successful supervisory experience.
• Knowledge of vegetarian cooking with background in nutrition.
• Very high standards in sanitation and quality control.
• Expert multitasking ability.
• Excellent communication skills and the ability to represent SRF adequately when dealing with the public.
• Must have problem solving skills, be self-motivated and organized.
• Ability to train, develop, and coach staff.
• Ability to run stocktaking and place orders for re-supply.
• Exemplary work ethic in a fast-paced environment.
• Passion and pride for delighting people with food.
• A Food Handlers Certification required. Refresher course every three years.
• Proficiency with Microsoft Word and Excel.
• Excellent command of the English language required (basic Spanish skills a plus).
• Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds.

This is a 40 hour per week position, Monday through Friday. Hours: 6am to 2:30pm.

Local candidates only please. No reimbursement for relocation costs offered for this position.

Pay range: $27.00 - $37.50 per hour.

We offer a competitive benefits package that features a variety of insurance coverage choices including group medical, dental, life insurance, a retirement plan and much more. We also provide paid sick, vacation and holiday time.