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Unit Manager / Chef


Job Title: Unit Manager/Chef            
Reports To: Regional Supervisor

 
PURPOSE AND SCOPE:  To provide day-to-day food service to fraternities and service.  Enhance the Greek experience through healthy food, a well-run kitchen and special events.
Job Duties:

  • Provide quality, healthy food for our clients
  • Execute meals timely and efficiently
  • Order products on-line
  • Receive food deliveries and re-stocking product accordingly
  • Meet weekly, monthly, semester budgets
  • Interact professionally with clients from diverse backgrounds
  • Conduct menu meetings with house representative for feedback on service and menus
  • Maintain inventory and track pars
  • Clean and basic maintenance of kitchen spaces and equipment
  • Implement Emergency action plans due to weather and other foreseeable events
  • Filing daily, weekly reports
  • Produce and execute special events per request of chapter
  • Follow safety and sanitation guidelines
  • Adhere to 7 keys of success


QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
 
Supervisory Responsibilities:
In charge of house boys/dishwashers and/or assistant if there is one in the account.
 
Education and/or Experience:
Less than high school education; or up to one month related experience or training; or equivalent combination of education and experience.
 
Computer Skills:
Competency with Microsoft Office, Excel, and Internet Navigation.
 
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. The employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms and talk or hear. The employee is occasionally required to taste or smell.
 
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 While performing the duties of this job, the employee is in a typical restaurant environment.

The noise level in the work environment is usually moderately noisy.

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