Head Chef

TITLE:                                   Head Chef POSITION SUMMARY: Oversee the training and management of the kitchen personnel, the overall operation and coordination of all related culinary activities. 
QUALIFICATIONS: Associates degree or related degree in culinary arts
5 years of culinary management experience
Possess current Manager ServSafe Certification and Allergen Certification
Must be skilled in menu development and volume production
Ability to demonstrate presentation techniques and quality standards through culinary skills
Valid Michigan Chauffeur License and approved by The Salvation Army MVR  LEIN clearance from Michigan Department of Corrections
T.B Test and police clearance required
REPORTS TO:                                 Food Service Administrator JOB DUTIES: Maintain accurate documentation regarding supervised staff
In the absence of the Food Services Administrator verify and approve hours worked for employees
Direct, supervise, train, discipline and motivate employees
Insure quality and consistency to established food service and industry standards
Oversee all purchasing, receiving and storage of food
Supervise all food handling, preparation, storage and meal service Contact maintenance regarding any equipment issues Supervise daily completion of staff checklists Provide menu substitutions based on special dietary requirements or food allergies Proper utilization and storage of donated food items Provide menu substitutions based on fluctuation in client volume or products available from Food Banks Pick-up of delivery of stock and supplies Lead culinary team during Holiday events and special occasions Understand and work within The Salvation Army and Harbor Light Mission Statements Possess an excellent working knowledge of The Harbor Light Policies and Procedures Additional duties and responsibilities as assigned HIPAA - Level 3 access to Clinical Records PHYSICAL /ENVIRONMENTAL DEMANDS Must be able to lift 50 pounds. Ability to bend, reach, stoop, and stand for long periods of time. Frequent filling, shifting, and moving of pots weighing up to 50 pounds. Adapt to rapid temperature changes and work in temperature extremes, both hot and cold. Exposure to smoke, steam, cleaning chemical fumes, food allergens, airborne eye, ear, nose, and throat irritants. ADA : The employer will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990 or any subsequent Federal and State Laws for any employee.