Supervisory Chef NF-03

Plans and manages the day-to-day operation of a food service program where sit-down restaurant dining and catering are a regular, substantial basis of the total food operation.

Develops daily, catering, and specialty menus and provides forecasts for required tools, equipment, food items, and other supplies.

Conducts regular inspections and evaluations to ensure safety, proper food storage, kitchen sanitation, and overall efficiency of operations. Develops operating budget and identifies labor, equipment, and supply cost elements.

Directs subordinates in all phases of service delivery and provides a full range of supervisory functions to include performance management, training and development, employee recognition, and conflict resolution.

Prepares and/or oversees the preparation of menu items which involve standard to moderately complex and innovative cooking methods.

Resumes must be two pages (or less). Resumes should clearly demonstrate the applicant's relevant experience, skills, knowledge and abilities as they pertain to this position.

Culinary work experience in sit-down restaurant or catering operations which provided the knowledge, skills, and abilities needed to manage and supervise a food service program as described above. Experience as a sous chef is highly preferred. Successful completion of an accredited culinary program may be substituted for experience.