Location: Tempe,AZ, USA
Job Overview:
The Lead Chef Bistro PM is responsible for overseeing all culinary operations within the cafeteria, ensuring the preparation of high-quality, nutritious, and appealing meals. This role requires a passion for food, creativity in menu planning, and strong leadership to manage kitchen staff effectively. The Chef will ensure that all meals are prepared according to safety standards, and within budgetary constraints.
Key Responsibilities:
Food Preparation & Presentation:
Oversee the preparation, cooking, and presentation of all meals served in the cafeteria and for drop off Caterings coming out of Honeywell Kitchen.
Ensure that all food is prepared according to established recipes and standards, maintaining consistency and quality.
Innovate and introduce new dishes to keep the menu fresh and appealing.
Kitchen Management:
Run Breakfast and Lunch Service Ensure PM crew has everything necessary to have successful service.
Implement Excess Food from Freezer into Weekly specials
Supervise, train, and mentor kitchen staff, ensuring efficient operation during meal service.
Maintain a clean, organized, and safe kitchen environment, adhering to all health and safety regulations.
Monitor inventory levels, order supplies, and manage stock to reduce waste and control costs.
Customer Service:
Keep Strong Relationship With Food Works/Compass Management
Interact with cafeteria customers to receive feedback and address any concerns or dietary requirements.
Foster a welcoming and positive dining experience for all patrons.
Budgeting & Cost Control:
Work with the Chef Tom D'Ambrosio and Chef Edward Johnson to develop and adhere to the cafeteria's budget.
Implement cost-saving measures without compromising food quality or service standards.
Health & Safety Compliance:
Ensure compliance with all local and Compass Group Standards on food safety regulations.
Conduct regular inspections of the kitchen and dining areas to ensure cleanliness and safety.
Maintain accurate records of food temperatures, hygiene practices, and other safety-related documentation.
Qualifications:
Education & Experience:
Minimum of 2-3 years of experience in the culinary Profession, preferably in a cafeteria or institutional setting.
Skills & Abilities:
Excellent culinary skills, with a deep understanding of various cuisines and cooking techniques.
Ability to manage time effectively and work under pressure
Knowledge of food safety regulations and best practices.
Personal Attributes:
Passionate about food and customer satisfaction.
Strong communication skills, both verbal and written.
Detail-oriented and organized.
Working Conditions:
This position requires standing for extended periods, working in a hot kitchen environment, and handling heavy kitchen equipment.
10am-9 PM with a 2 hour break mid day great for work life balance pick up your kids from school, go to the gym grocery shop. This Break is from 2PM-4pm every day.