- Communicates with Iacofano's Corporate on the day to day operations of the facility
- Maintains excellent Customer Service within the facility and with our customers.
- P&L
- Understand budgeting, food cost, labor cost & Profit and Loss Statements
- Able to manage all facets of a P&L
- Able to prepare, forecast & budget
- Staffing
- Maintains accurate labor cost as a percentage of sales
- Maintains a level of staffing to accurately and efficiently produce orders in a timely manner
- Knows and understands what positions are needed, the scheduling void they will fill, starting hourly or salary and how they will effect the budget
- Places employment ads that properly portray the needs of the position and what is required of the position
- Ensures that proper paperwork, orientation and time clock procedures are in place before the employee starts
- Properly names the employees position, pay rate for the position and trains the employee to perform efficiently and accurately with minimal supervision
- Creates work schedules and relays the information to the employees in a timely manner, at least 5 days prior to changes in the schedule
- Monitors clocking in and out of employees daily to keep accurate records; knows why an employee would be receiving overtime
- Maintain 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 & Inventory
- Maintains accurate food cost as a percentage of food sales
- Orders using the proper systems that Iacofano's deems necessary to create the most accurate inventory and product consistency
- Accurately orders all necessary products to produce for upcoming, unforeseen and forecasted orders
- Reduces store runs on regularly used products
- Properly receives supplier orders; checks for quality and rejects unacceptable product ; makes sure that invoices are properly marked when receiving goods
- Handles, stores and rotates all products properly using FIFO
- Portions products consistently for speed and accuracy whether it's frozen, refrigerated or room temperature product
- Maintains & calculates weekly inventory
- Recipes
- Records & documents new or changes to recipes to the corporate office through pictures, proper measurements & preparation notes
- Properly trains staff on recipes and demonstrates the proper methods so that the staff can reproduce the recipe unsupervised
- Monitors that recipes are being replicated properly with the best presentation possible, customers eat with their eyes first
- Production
- Assumes 100% responsibility for quality of products served
- Uses 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 pieces
- Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
- Sanitation
- Maintains a clean and sanitary work stations, walls, shelving and flooring including but not limited to all kitchen equipment
- Ensures and monitors that employees are following proper sanitation to prevent cross contamination, proper storage of product and proper employee hygiene
- Knowledge 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 95
- Responsible for closing the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen'
- Maintains ServSafe Certification
- Employee
- Monitors & documents employee attendance issues
- Monitors, 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 approval
- Trains & cross trains employees with the ability and motivation in one or more positions in the kitchen to shift labor when necessary & to cover shortages
- Creates, schedules & maintains a monthly employee meeting
- Reviews notes from the previous meeting on goals
- Encourages employees to bring suggestions for improvement
- Daily Checks
- Cooler/Freezer
- Temp Logs
- Clean
- Organized
- Items shelved correctly to prevent cross contamination
- Restroom Cleanliness and toiletries full
- Recycling bins
- Composting bins and waste log
- Outside free of debris
- Visual vehicle inspections
- Time clock system
- Compare receipts to charges shown online-must have a receipt for each charge
- Weekly Checks
- Vehicle Inspection Report
- Food & Paper Inventory
- Budget Analysis
- Facility Inspection Report
- 3 years Chef/Kitchen Manager
- 2 years Facility Director in a profitable environment
- Valid Drivers License
- Must be able to work on your feet for 8 hours at time
- Pass credit and background check
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Catering Facility Director, Columbia - West Columbia, United States - Iacofano Group, LLC
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:
Qualifications:
