Job Opportunities API

Description Job Summary Provides daily operational support of a Café as well as two micro-market locations, to include kitchen/ front of house activities, development of kitchen/front of house staff, and operational management functions to include purchasing, inventory/cost control, payroll, etc. Ensures compliance with menu standards, Local Food Code and the Performance Work Statement (PWS), ServSafe, and Southern Foodservice Management Standards, Policies & Procedures and HACCP Plan (SureSafe). All the above listed job duties are to be executed in a teamwork type of approach and atmosphere. Key Responsibilities • Provides guidance to kitchen team members regarding food preparation, cooking, and presentation. • Provides guidance to front-of-house team members regarding menu items and service standards. • Oversee and organize kitchen ordering, storage, and issuance. • Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance. • Trains all new team members on kitchen and front of house standards. • Manage food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns. • Lead and complete monthly product inventory. • Supervises all food preparation and presentation to ensure quality and adherence to standards. • Works with all team members to maintain kitchen organization, food safety practices, and training opportunities. • Works with team members on the sanitation program, to include keeping temp and sanitation logs. Southern Foodservice Management’s Culture We have a philosophy for every one on our service team to give something extra. A Southern Foodservice Management employee: • Exhibits a positive, friendly and respectful attitude towards guests and other team members. • Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE. • Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills. • Promotes a fun and efficient work environment, focusing on guest satisfaction. Qualifications and Skills • Management and formal culinary training, previous restaurant/contract dining experience, extensive food and beverage knowledge, restaurant industry knowledge. • Strong organizational skills and attention to detail. • Knowledge of food service regulations. • Strong Leadership and Management skills. • Positive attitude and approach. • Ability to work under pressure. • Self-motivated, creative problem-solving skills. • Excellent verbal and written communication skills. • Exceptional customer service skills. • ServSafe Certification Requirements Physical Requirements • Strength: Lift up to 20lbs • Posture: Standing 80%, walking 20% • Movement of objects: Frequent • Heavy lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing: Occasional • Stooping: Occasional • Reaching: Frequent • Handling: Frequent • Talking/Hearing: Frequent • Seeing: Frequent • Temperature Variation: Frequent INDSJ