Chef, Small Unit

Purpose

Describe the primary goals objectives or functions or outputs of this position.

As a member of the Foodservice Team it is your responsibility to be a good team member and take initiative to assist others as need to insure we provide excellent guest service.

Responsibilities

List up to 10 main responsibilities for the job. Include information about the accountability and scope.

• Provides frontline culinary resources and support. Effectively communicate to management all issues related to the daily operation. Maintains consistent efficient service during peak hours. Helps serves meals; remains present during scheduled meal periods to receive customer comments and feedback.

• Partners with the food services manager to ensure food cost control menu planning purchasing and food quality guidelines are followed. Produces and executes catering events. Proven ability in planning organizing ordering and production.

• Hands on production of main cafeteria menu selections as well as catering events. Uses approved food recipes and production standards to ensure proper quality serving temperatures and standard portion control.

• Leads team members in adhering to basic policies practices and procedures (e.g. sanitation recipes safety portion control).

• Ensures that all safety and sanitation guidelines per Health Department are followed. Monitor all areas of food production and correct if needed any improper food handling procedures.

• Production of records menu management and food orders.

• Performs other duties as assigned.

Qualifications :

Qualifications

List required and preferred qualifications (up to 10). Include education skills and experience.

• HS Diploma or GED required. Associates degree in Culinary Arts preferred.

• 4 years of culinary experience.

• Experience in restaurants corporate dining education military and/or related food service operations. Hands-on chef experience is required. Catering experience a plus.

• High volume batch cooking and/or food service operations experience is preferred.

• Knowledge of food and catering trends with a focus on quality production sanitation food cost controls and presentation.

• ServSafe Certification is preferred.

• Computer skills and knowledge of MS Office products including Excel.

• Overtime required and some weekends flexible work schedule at times.

Additional Information :

Applicable only to applicants applying to a position in any location with pay disclosure requirements under state or local law: 

• The compensation range described below is the range of possible base pay compensation that the Company believes in good faith it will pay for this role at the time of this posting based on the job grade for this position. Individual compensation paid within this range will depend on many factors including geographic location and we may ultimately pay more or less than the posted range. This range may be modified in the future.

• We offer a comprehensive package of benefits including paid time off (vacation holidays sick) medical/dental/vision insurance and 401(k) to eligible employees.

• This job is eligible to participate in our short-term incentive programs. 

Note: No amount of pay is considered to be wages or compensation until such amount is earned vested and determinable. The amount and availability of any bonus commission incentive benefits or any other form of compensation and benefits that are allocable to a particular employee remains in the Companys sole and absolute discretion unless and until paid and may be modified at the Companys sole and absolute discretion consistent with applicable law. 

AbbVie is an equal opportunity employer and is committed to operating with integrity driving innovation transforming lives and serving our community. Equal Opportunity Employer/Veterans/Disabled. 

US & Puerto Rico only - to learn more visit  & Puerto Rico applicants seeking a reasonable accommodation click here to learn more:

Work :

No