SUMMARY: The Chef/Manager is responsible for the overall operations for the kitchen area of the facility, including all cost and budget maintenance. Chef/Manager will hire staff, purchase product, and ensure all staff are trained on proper food preparation and kitchen safety techniques. Additionally, Chef/Manager ensures that the company's standards are upheld: the food is visually appealing, cooked properly, portioned correctly, and cooked and served quickly. The Chef/Manager will also make ensure that the kitchen meets all sanitary standards. ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: * Assist General Manager in managing all production requirements following recipes, safe food handling principles in a sanitary and professional manner. * Manage and cultivate team to perform up to standards set forth by management. * 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. * Complete and submit weekly payroll accurately and efficiently. * 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. * Conduct all exhibition cooking with Team Members. Act as liaison between MS lead cooks and FSD. * Merchandise, merchandise, merchandise. Create fresh, colorful, eye-appealing presentations daily for each station to encourage sales. * Maintain and periodically redesign all servery decor * Determine time and sequence of cooking operations to meet meal serving deadlines (e.g., breakfast and lunch). * Delegate applicable food preparation responsibilities to cooks or food service workers. * 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. * Develop, implement and update job descriptions for all team members after approval of FSD. * 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. * Hold monthly safety meetings and internal audit inspections * Read, memorize and implement all company policies. * Complete all paperwork daily and submit to corporate office weekly. * Prepare all week ending reports (i.e., WOR, payroll, cash sales, summary sheet, inventories) in timely * Work with FSD to cost analyze all cycle menus by station and student preferences. * 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. * Complete all training requirements within 18 months of employment. * Conduct or oversee line school daily. * Maintain dress code in unit. * Hold meetings with entire staff at least one time per week to discuss issues related. Education: * College or Culinary degree preferred. * Food Management Professional preferred * Safety training classes completed as required Certifications: * ServSafe Certification required * OSHA Certification preferred but not required Computer Skills: * All Microsoft Office Suite products * Ability to learn new software programs Other Qualifications, Experiences and Competencies: Minimum 3-5 years of high volume food service management experience required. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled