Kitchen Chef

Chicago, IL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $55,213.29 - $70,223.36

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee training and development

Disability insurance

Flexible work schedules

Job Description

The hiring organization is a government-related food service department dedicated to delivering safe, nutritious, and delicious meals to its clients while strictly adhering to public health regulations. This establishment operates within stringent guidelines to ensure food safety, quality control, and excellent customer service. The organization places a high priority on maintaining health standards, managing inventory efficiently, and providing superior training and supervision to food service workers. As a government-affiliated entity, it also emphasizes compliance with legal and regulatory requirements such as local health codes and public safety mandates.

The role available is for a Food Service Supervisor, a critical positio... Show More

Job Requirements

High school diploma or general education degree (GED)
one to three months related experience and/or training, or equivalent combination of education and experience
ServSafe Managers Certification
Chicago Department of Public Health Food Service Manager Certification
proficiency in computer skills including spreadsheet software (Excel), word processing software (Word), electronic mail software (Outlook), presentation software (PowerPoint)
ability to communicate effectively with customers, clients, staff and trainees at all levels
ability to manage difficult or emotional customer situations
knowledge of all common kitchen tools and utensils
strong communication and interpersonal skills
ability to show respect and sensitivity for cultural differences and promote a harassment-free environment
capability to set and achieve challenging goals
ability to work with various personalities including clients and vendors
ability to prioritize and plan work activities, multitask and manage time efficiently
ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
ability to write routine reports and correspondence
ability to speak effectively before groups
ability to add, subtract, multiply, and divide using whole numbers, common fractions, and decimals
ability to compute rate, ratio, and percent and interpret bar graphs
ability to apply common sense understanding and solve problems involving concrete variables in standardized situations

Job Qualifications

High school diploma or general education degree (GED)
ServSafe Managers Certification
Chicago Department of Public Health Food Service Manager Certification
proficient in spreadsheet software (Excel)
proficient in word processing software (Word)
proficient in electronic mail software (Outlook)
proficient in presentation software (PowerPoint)
strong communication and interpersonal skills
ability to communicate effectively with customers, clients, staff and trainees at all levels
ability to manage difficult or emotional customer situations
knowledge of all common kitchen tools and utensils
ability to show respect and sensitivity for cultural differences
capability to set and achieve challenging goals
ability to work with various personalities including clients and vendors
ability to prioritize and plan work activities
ability to multitask and prioritize responsibilities
ability to read and interpret safety rules, operating and maintenance instructions, and procedure manuals
ability to write routine reports and correspondence
ability to speak effectively before groups
ability to perform basic mathematical calculations and interpret graphs
ability to apply common sense understanding to instructions and solve problems involving several variables

Job Duties

Controls and reports inventories of food, equipment, and shortages to designated personnel
adheres to and trains workers in food preparation, service, sanitation, and safety codes/procedures
observes and evaluates workers and work procedures to ensure quality standards and service
completes disciplinary write-ups
estimates ingredients and supplies required to prepare a recipe/meal
plans diverse menus
takes advantage of foods in season and local availability and GCFD Allocation
keeps daily checklists and writes weekly menu
bakes breads and pastries
cuts meat, poultry, and fish
serves meals as required by supervisor
specifies food portions and courses, production and time sequences, and workstation and equipment arrangements
washes and sanitizes dishes (cups, flatware, pots pans, utensils, etc.)
supervises and participates in kitchen and dining area cleaning duties
orders supplies
directs activities of one or more workers who assist in preparing and serving meals
resolves client complaints regarding food service
sets each week’s cleaning schedule
supervises clients and employees including administering disciplinary actions when necessary
coaches and counsels clients and employees
inspects the work of other cooks and food service workers
responds promptly to guest needs and respond to requests for service and assistance
performs other related duties as assigned by management

Job Location

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