Chef/Foodservice Director

Southern Foodservice Management Inc., a national contract food service company, is now hiring for a Foodservice Director or Chef at our PACCAR CafĂŠ location in Columbus, MS. The Foodservice Director or Chef will be responsible for overseeing all Cafe and Catering operations with up to 12 Hourly employees and 2 Supervisors. Candidates should have experience in Foodservice Management, knowledge of food sanitation, be able to follow recipes, have a professional appearance, dependable transportation, teachable attitude and a strong work ethic.

Southern Foodservice Management has a philosophy for each and every one on our service team to give something extra. The Foodservice Director or Chef supervises staff of cooks, cashiers and other kitchen staff engaged in preparing, serving and cooking foods, sanitation, and food safety to ensure an efficient and profitable food service operation.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Include the following. Other duties may be assigned.

• Directs and coordinates the daily functions of a CafĂŠ with $400K in revenue.
• Manage Catering Program with of up to $200K annually.
• Manage the food service program in accordance with federal, state, and local requirements.
• Supervise staff and plan work schedules and assignments, training, and evaluate food -service staff (10-12 staff members).
• Supervise and participate in the food preparation and serving of meals
• Plans catered events including meetings and other activities and functions as needed.
• Participates in the planning and evaluation of menus including nutritional evaluation, production efficiencies, effective merchandising, and nutritional education activities.
• Responsible for the ordering of all food and supplies; oversee purchase orders to delivery receipts and invoicing to ensure accuracy and budget alignment, monthly inventory control including end of month inventory values and mythologies to minimize waste.
• Responsible for properly receiving, storing, preparing, and serving of food in alignment with State and Federal food standards.
• Responsible for daily inspection of lunchroom and kitchen area to ensure compliance with health, safety and sanitation requirements and regulations.

Job Requirements

• 2-5 years of proven management experience in a foodservice setting, business dining a plus.
• 2-5 years of culinary production experience preferred
• Solid FOH and BOH management skills.
• Ability to develop and motivate team members
• Be energetic and enthusiastic.
• Knowledge of HACCP and Food Code, Sanitation and Safety Procedures
• ServSafe Certified
• Possess excellent communication and leadership skills
• Have an excellent understanding of Computer skills (i.e. Microsoft Word, Excel and PowerPoint)
• Must have a solid knowledge in food production and menu development
• Excellent communication skills
• Extensive knowledge of planning and executing catering events.

MIDCENTRAL1

Salary: Dependent on Experience