FoodService Partners (FSP) is a privately held company created in 1998 to design, build and operate high volume central production kitchens for the healthcare industry.
Summary
The Chef will report to the Production Manager and General Manager of the kitchen. The Chef will work in collaboration with the management team to ensure that policies and procedures are followed and always communicate with the staff. The Chef will work closely with the Corporate Executive Chef to ensure that recipes, preparation procedures and cooking instructions are followed.
Essential Duties and Responsibilities
Oversee production in a high volume, fast –paced central production kitchen; ensuring that work is completed accurately and on time.
Ensure that recipes and specifications are followed in the preparation of all items produced in the kitchen.
Monitor that meals produced are of consistent quality and meet the standards expected by the customer.
Ensure compliance with all health and safety regulations within the kitchen area; personal hygiene, safe food handling and sanitation; and proper use of and maintenance of cooking equipment.
Oversee the testing of food produced to ensure it meets the requirements of the client’s expectations.
Ensure the kitchen is set up daily with cooking utensils and equipment, like knives, pans and kitchen scales
Study each recipe and gather all necessary ingredients
Delegate tasks to kitchen staff
Supervise Cooks and assist as needed
Monitor food stock and place orders
Check freshness of food and discard out-of-date items
Supervise employees
Competencies
Attention to detail and accuracy
Excellent verbal and written communication skills
Strong organizational skills
Sense of urgency
The ability to handle pressure and meet deadlines
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.
Education and/or Experience
Bachelor’s Degree
MBA is preferred
5-7 years of sales or marketing experience
Computer Skills
Proficiency in all Microsoft Office applications is required
Certificates, Licenses, Registrations
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.
Regularly required to sit in front of a computer
Visual acuity sufficient to see and distinguish required reports and computer system
Occasional bending, reaching, climbing on step stool, lifting
REQUIREMENTS
Associates Degree or Culinary Certificate preferred
5-7 years’ experience in a food service department in an industrial kitchen, restaurant, commissary or hotel environment is preferred
Must have strong culinary background, preferably having worked in a high volume, fast paced environment where accuracy and consistency of product are critical to success
Knowledge of HACCP and safe food handling procedures
Experience with Chef Tech, Cook-Chill and/or Sous-vide, USDA, FDA, and FSMA preferred
Basic computer skills that include the ability to send/receive email messages, post information to a database or spreadsheet, and perform basic word processing, bookkeeping, and/or data entry. Knowledge of Microsoft outlook/express, Excel and Word.
To apply for this job please visit www.fsp98.com.
