Chef Manager, Cafe | Union Power Plant - Oak View Group

Chester, PA 19013

About the Job

Overview:

The Chef Manager has the primary duty of managing the culinary & front of house cafe team, a recognized department of the venue’s F&B operation. The Chef Manager will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Chef Manager will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Chef Manager is responsible for overseeing the direction of the cafe's daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Chef Manager is solely responsible for the effective management and operation of the cafe team including event planning & catering support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B General Manager. The Chef Manager must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This is a key position for the effective and profitable operation of the business. The Chef Manager must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required.

This role will pay a salary of $72,000 to $78,000.

For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays)

job expires 9/30/2024

Responsibilities:

Responsible for managing, developing and mentoring staff of 5-10 full-time and part time cafe employees, including initiating employment actions such as hiring, firing, and disciplining.
Responsible for Catering planning, booking & executing within the Office Building
Ensures event staff are aware of workplace expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback.
Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control.
Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation.
Ensures that the purchasing and preparation of all food products meet OVG standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards.
Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness.
Coordinates the delivery and set-up of catered services and food service areas as needed.
Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff.
Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems.
Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy.
Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept.

Qualifications:

Education and Experience: Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Working knowledge of employee scheduling in a hospitality environment.

Associate’s degree (A.A.) in restaurant/hospitality management or equivalent from two-year college or culinary school prefered
Three to five years of kitchen management experience in a high volume and fast paced restaurant environment helpfult.
Nationally recognized, advanced food service sanitation training course certification.
Successful candidate must be able to pass a criminal background check and pre-employment drug test including obtaining a Tribal Gaming License.
Valid Food Handler’s certificate if required by state and/or county of venue.
Valid Alcohol Service Permit if required by state and/or county of venue.
Basic computer proficiency: E-mail, Excel, Word, Outlook, PowerPoint, Schedule+.
Working knowledge of Point of Sale and timekeeping systems.
Cash handling abilities; basic math skills including significant number manipulation.
Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements.
Good verbal and written communication skills.

Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours.

Physical Dimensions: Performing the duties of this position involves extensive and continuous standing and walking. Routine activities require the employee to be able to reach with hands and arms, sit, walk, stoop, kneel, crouch and crawl. The employee is frequently required to lift up to 75 pounds. The vision requirements include the ability to adjust focus, peripheral vision and close vision.

Source : Oak View Group