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Core Competencies
Role fitCore Competencies
Use this summary to align your resume positioning with the role.
Demonstrates expertise in culinary operations management, including menu planning, food safety practices, and financial oversight. Proven ability to lead and develop kitchen personnel while maintaining high standards of food quality and service.
Highest-signal resume keywords
Culinary Arts DegreeServSafe CertifiedFive Years Chef ExperienceFinancial Management SkillsTeam Building/Development
ATS Keywords
Tailor your resumeApplicant Tracking System Keywords
Tip: use these terms in your resume and cover letter to boost ATS matches.
Hard Skills
Menu PlanningFood Safety PracticesInventory ManagementCost ControlRecipe StandardizationFood Quality EvaluationSanitary Food HandlingOperational ReportingVendor CommunicationEquipment Maintenance
Soft Skills
Interpersonal SkillsCommunication SkillsProblem SolvingDecision MakingOrganizational Skills
Tools & Technologies
Basic Office Software
Certifications & Qualifications
ServSafe Certification
Industry Keywords
HAACPHigh Volume RestaurantCateringFood ServiceLabor Laws
Tech Stack
Tools & technologiesChef
About the role
Key responsibilities & impact- Interview, hire, evaluate, reward, and progressively coach kitchen personnel.
- Develop culinary training programs and promote quality food services.
- Ensure safety training is completed and train kitchen personnel in safe operating procedures.
- Assist the General Manager with weekly and monthly sales forecasts.
- Direct and coordinate production and dish room staff.
- Maintain relationships with client staff.
- Manage employees in accordance with State and Federal labor laws.
- Maintain a clean, safe, and organized work environment.
- Uphold company policies and perform SSA EXTRA Guest Service.
- Supervise period-end inventory for food and beverage areas.
- Direct and participate in daily preparation of standard and gourmet food items, including special functions.
- Monitor cooking and holding temperatures.
- Establish equipment maintenance schedules and facilitate facility and equipment repairs.
- Plan menus, design recipes, select ingredients, and specify serving portions.
- Inspect food preparation, service, cleanliness, sanitation, equipment, and employee appearance.
- Place food product orders and assist with shipping, receiving, distribution, and vendor communication.
- Evaluate raw food quality and finished products.
- Implement sanitary food-handling, cleanliness, maintenance, health, and safety practices.
- Process invoices to ensure vendors are paid within terms.
- Manage culinary operations within the unit.
- Control food costs, storage, requisition, recipe standardization, and waste procedures.
- Prepare operational reports and analyses and make recommendations.
- Analyze sales and inventory to maximize opportunities.
- Manage payroll and controllable profit within guidelines.
- Schedule staffing levels according to budget and business forecasts.
- Achieve sales, per-capita, and controllable budget goals.
- Incorporate sustainable resources into culinary selections.
- Promote inclusion, support, sustainability, conservation, and community engagement.
- Perform other necessary tasks.
Requirements
What you’ll need- Strong interpersonal and communication skills, including the ability to articulate to our client, Resident Area General Manager and HQ personnel.
- Proven leadership skills with an understanding of the importance of team building/development, while fostering partnerships.
- Exceptional problem solving/decision making skills combined with the ability to be organized.
- Demonstrates financial management, merchandising, analytical, planning and leadership skills.
- Demonstrates the ability to remain flexible in a fast-paced environment.
- Computer knowledge and skill level for basic office functions.
- Physical ability to stand for extended periods and to move and handle boxes (35lbs) as necessary to operation, which entails lifting, and perform all functions as set forth above.
- Ability to work varied hours/days, including nights, weekends and holidays, as needed.
- Five years Chef experience in high volume restaurant, country club, catering or cultural attraction venue
- Culinary Arts Degree
- ServSafe Certified
- Knowledge of HAACP
Benefits
Comp & perks- $75 monthly cell phone stipend
- Flex Time Off: no accruals; employees are encouraged to schedule time off as needed within business scope.
- Medical, Dental, Vision, Life Insurance and other voluntary benefits for you and your family; employee premiums applicable.
- Participation in a 401(k) program with a 15% company match (must be 21 years or older, eligible after one year of employment with 1,000 hours worked, available to enroll during Open Enrollment Periods).
- Short-Term Disability and Long-Term Disability, employer sponsored; scaled-salary pay following submission and approval of leave
- Parental Leave: Birthing Parent Plan covers up to (6-8) weeks fully paid leave, based on the birthing event.
- SSA Paid Benefit: Up to 120 hours of Paid Leave for qualifying reasons, including Parental Bonding and your family’s serious medical conditions.
- Up to 5 days Paid Bereavement Leave
- On-Demand Pay Program: Get access to a portion of earned wages before payday.
- Meal Plan & Employee Discounts where applicable
- Paid sick leave is provided in accordance with applicable state and local laws.