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    Catering Facility Director, Columbia - West Columbia, United States - Iacofano Group, LLC

    Iacofano Group, LLC
    Iacofano Group, LLC West Columbia, United States

    2 weeks ago

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    Description

    Summary of Position:
    Creates an atmosphere where the customer and employees come first. Understands & follows the guidelines set forth in the Iacofano Group, LLC employee handbook.

    Accurately and efficiently maintains employee & inventory levels to produce the product that is needed to fulfill the orders for our customers.

    All dishes should be created accurately, consistently and within the proper temperatures for transport and serving. Maintain a clean, sanitary & healthy working environment through encouraging employees to improve, constant & consistent training and supervision.


    Duties & Responsibilities:


    Communicates with Iacofano's Corporate on the day to day operations of the facilityMaintains excellent Customer Service within the facility and with our customers.

    P&LUnderstand budgeting, food cost, labor cost & Profit and Loss StatementsAble to manage all facets of a P&LAble to prepare, forecast & budgetStaffingMaintains accurate labor cost as a percentage of salesMaintains a level of staffing to accurately and efficiently produce orders in a timely mannerKnows and understands what positions are needed, the scheduling void they will fill, starting hourly or salary and how they will effect the budgetPlaces employment ads that properly portray the needs of the position and what is required of the positionEnsures that proper paperwork, orientation and time clock procedures are in place before the employee startsProperly names the employees position, pay rate for the position and trains the employee to perform efficiently and accurately with minimal supervisionCreates work schedules and relays the information to the employees in a timely manner, at least 5 days prior to changes in the scheduleMonitors clocking in and out of employees daily to keep accurate records; knows why an employee would be receiving overtimeMaintain and communicate an on call system of qualified personnel to fulfill the needs of our customers every day of the year 24 hours a day.

    Product & InventoryMaintains accurate food cost as a percentage of food salesOrders using the proper systems that Iacofano's deems necessary to create the most accurate inventory and product consistencyAccurately orders all necessary products to produce for upcoming, unforeseen and forecasted ordersReduces store runs on regularly used productsProperly receives supplier orders; checks for quality and rejects unacceptable product ; makes sure that invoices are properly marked when receiving goodsHandles, stores and rotates all products properly using FIFOPortions products consistently for speed and accuracy whether it's frozen, refrigerated or room temperature productMaintains & calculates weekly inventoryRecipesRecords & documents new or changes to recipes to the corporate office through pictures, proper measurements & preparation notesProperly trains staff on recipes and demonstrates the proper methods so that the staff can reproduce the recipe unsupervisedMonitors that recipes are being replicated properly with the best presentation possible, customers eat with their eyes firstProductionAssumes 100% responsibility for quality of products servedUses systems that allow employees to accurately plate products for consistency; ex.

    set number of chicken tenders per row in a hotel pan or set number of rolls per sheet pan for baking.

    This allows for counting a number of pans by using simple multiplication to compute the total number of piecesKnows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and proceduresSanitationMaintains a clean and sanitary work stations, walls, shelving and flooring including but not limited to all kitchen equipmentEnsures and monitors that employees are following proper sanitation to prevent cross contamination, proper storage of product and proper employee hygieneKnowledge of local Health Code Regulations, FDA & USDA Regulations.

    Maintains Health Code Standards for Cleanliness, Food Storage Temperatures, Cook Temperatures, etc...

    at or above a score of 95Responsible for closing the kitchen properly and follows the closing checklist for kitchen stations.

    Assists others in closing the kitchen'Maintains ServSafe CertificationEmployeeMonitors & documents employee attendance issuesMonitors, resolves & documents employee disciplinary actions against company policies set forth in the Iacofano Group, LLC Employee Handbook.

    Maintains employee performance reviews at 90 days, yearly & with any changes in job descriptions and properly relays them to the GM/Office for approvalTrains & cross trains employees with the ability and motivation in one or more positions in the kitchen to shift labor when necessary & to cover shortagesCreates, schedules & maintains a monthly employee meetingReviews notes from the previous meeting on goalsEncourages employees to bring suggestions for improvementDaily ChecksCooler/FreezerTemp LogsCleanOrganizedItems shelved correctly to prevent cross contaminationRestroom Cleanliness and toiletries fullRecycling binsComposting bins and waste logOutside free of debrisVisual vehicle inspectionsTime clock systemCompare receipts to charges shown online-must have a receipt for each chargeWeekly ChecksVehicle Inspection ReportFood & Paper InventoryBudget AnalysisFacility Inspection Report RequirementsQualifications:3 years Chef/Kitchen Manager2 years Facility Director in a profitable environmentValid Drivers LicenseMust be able to work on your feet for 8 hours at timePass credit and background check


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