Chef Manager Salary in Iowa, USA

JOB GOAL:To advance the college's mission, vision, principles, values and strategic initiatives through continuous improvement decisions. GENERAL JOB SUMMARY: Prepare, season, and cook soups, meats, vegetables, desserts, or other food for both fine dining restaurant patrons and banquet events. The Lead Cook is held accountable for coordinating and directing a staff of cooks. This position serves as a trainer. Trainers are responsible for supervising the learning experiences of students in all areas of The Hotel at Kirkwood Center, The Kirkwood Center for Hospitality Arts and The Kirkwood Center for Continuing Education. UNIVERSAL CORE COMPETENCIES: Advocate for Continual Improvement- empowering each other to identify opportunities for excellence.Collaborate with Mutual Accountability- working together with a willingness to take ownership and account for our actions. Champion Service- anticipating needs and create a welcoming, diverse, and inclusive environment. Perseverance- commitment to excellence even in the face of adversity or delay in achieving success. Lead- regardless of title, through positive influence. DUTIES/RESPONSIBILITIES:Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices and adherence to health code. Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.Prepare, season, and cook soups, meats, vegetables, desserts, or other food for both fine dining restaurant patrons and banquet events.Demonstrate all proficiencies required in a Line Cook II position.Substitute for or assist other cooks during emergencies or rush periods. Act as manager of the kitchen, in the absence of the Chef or Sous Chef.Check food and kitchen supplies; ensure cooking utensils, pans and other equipment are kept in a clean and sanitary condition.Assign cleaning duties as needed to all kitchen staff to complete daily, weekly, and monthly cleaning schedules. Ensure kitchen is cleaned and ready for the next shift.Ensure all food preparation for the next shift is complete and accurate.Record food temperatures, production, and waste on required documentation.Assist with schedule accountability.Perform other related work duties as assigned. PERFORMANCE EXPECTATIONS:Serve as a professional role model with work ethic, attitude and compliance.Effective time management and organizational skills.Build positive relationships with staff, students and guests.Ability to follow instructions (i.e. menus/recipes) as well as to cook and plan meals.Must be able to stand 5-6 hours a day and to squat, reach & bend on a regular basis.Must be Knowledge of food storage/handling techniques and relevant health code.Requesting or checking in product in timely manner.Assist in completing forms for employee and student needs such as injury reports.Welcome, value, and nurture people of all backgrounds, perspectives, and experiences, as well as support and promote an environment that accepts differences. PHYSICAL ACTIVITIES WITH/WITHOUT REASONABLE ACCOMMODATION:The following physical conditions and hazards may be encountered while working in this position:Indoor environment NoiseOdors Extreme temperatures Moisture and/or humidity Fumes Gases Poor ventilation Burn hazardsMoving mechanical partsStanding over 2/3 of the time. Walking over 2/3 of the time. Sitting under 1/3 of the time. Using hands over 2/3 of the time. Reaching with hands and arms over 2/3 of the time. Climbing or balancing under 1/3 of the time. Stooping, kneeling, crouching, or crawling under 1/3 of the time. Talking or listening over 2/3 of the time. Tasting or smelling over 2/3 of the time. This position requires lifting: Up to 50 pounds up to 2/3 of the time.The statements contained herein reflect general details as necessary to describe the essential job duties/responsibilities and performance expectations of the job, which should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned.MINIMUM QUALIFICATIONS:High school diploma or the equivalent required. Commercial kitchen experience or culinary education. PREFERRED QUALIFICATIONS, LICENSES, CERTIFICATIONS, OR REGISTRATIONS: Preference will be given to those candidates with a post high school degree. Preference will be given to those candidates with a minimum of two years full-time experience in a related hospitality setting or the equivalent education and related work experience. Preference will be given to candidates who have demonstrated kitchen leadership experience. EEO AA/STATEMENT: Kirkwood Community College shall not engage in nor allow unlawful discrimination against any employee or applicant for employment. This includes all employment practices, hiring practices, and unwelcome harassment of applicants or employees based on race, color, national origin, creed, religion, sex, sexual orientation, gender identity, age, disability, genetic information or actual or potential parental, family, marital status or veteran status. If you have questions or complaints related to compliance with the policy please contact the Vice President of Human Resources at Kirkwood Community College, 313 Kirkwood Hall, 6301 Kirkwood Blvd., SW, Cedar Rapids, IA 52404, Telephone: 319-398-5572, Email: [email protected] or the Director of the Office for Civil Rights U.S. Department of Education, Citigroup Center, 500 W. Madison St., Suite 1475, Chicago, IL 60661-7204, Telephone: 312-730-1560, Fax: 312-730-1576, Email: [email protected].

Food Service Summer Intern Job Reference Number: 18823Employment Type: Full-Time, OnsiteSegment: HealthcareBrand: Cura-HospitalityState: Indiana (US-IN)Who we areElior North America is a family of distinct hospitality companies with more than 50 years of industry experience and 16,000 team members united in our passion for food, service and excellence.We share an appetite for growth which drives all of us to continually reimagine our customers' experience.Elior Family of CompaniesAbigail-Kirsch, Aladdin-Campus-Dining, Constellation, Corporate-Chefs, Cura-Hospitality, Design-Cuisine, K-12-by-Elior, Lancer-Hospitality, Lexington-Independents, LiveWell-with-Traditions, Summit, Traditions, Trio-Community-MealsCura Hospitality is the Healthcare Foodservice division of Elior-North AmericaThe Role at a glance:The internship program at Cura Hospitality is a great way for you to try a career with a company that is small enough to care and big enough to make a difference. Cura takes pride in serving fresh, made-from-scratch meals in our client locations and we have developed culinary standards for food preparation to ensure resident satisfaction. Whether serving seniors who are independent, need just a little assistance or rely on others for their care, Cura provides exceptional dining, nutrition and wellness services for all of our guests.Our 12-week program was created with your professional development in mind. There are three aspects to the program. • The first and the most prominent is hands on exposure to meaningful work at the actual site to learn all aspects of the food service business.• The second is networking as relationships matter where you will be able to build those connections across Elior NA. • The last is professional development skills where we will add business knowledge that you can take with you to excel in business. As a passionate, forward-thinking Company who believes that together we can do anything, you will experience an entrepreneurial culture. Come join us to kick start your future!#LI-RB1 #indeedeliorWhat you'll be doing:A rotational role with exposure to all aspects of food service within a healthcare setting. This will include, but is not limited to dietary, culinary, food service, and management tasks as assigned.• Assist in the coordination, management, and completion of special projects.• Analyze an Industry problem and create innovative solutions.• Develop skills and experience with key business team members. • Participating in operational duties within assigned departmentWhat we're looking for:Must be able to work on site everyday - Marion General Hospital - Marion, IN.• Must be a current Undergraduate Sophomore, Junior, or Senior at an accredited college or university • Must be pursuing a degree in Hospitality, Food Service Management, Food & Beverage Entrepreneurship, Culinary, or a related business field• Strong communication, organizational, and critical thinking skills.• Must have experience with and be comfortable working in Microsoft Office Outlook, Excel, Word, and PowerPoint.• Must be flexible, responsive, and able to manage competing priorities in a complex environment.• High School Diploma/GEDWhere you'll be working:Marion General Hospital - Marion, IN.About Cura:Cura serves hospitals, senior living centers, and other long-term care facilities. We guarantee compassionate service and healthy, delicious meals to ensure that quality of life never diminishes.About Elior North America:Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth.At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you've gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments.Disclaimer: This job description can be revised by management as needed.

Essential Duties/Responsibilities Guide overall strategic and operational direction of all F&B offerings for Cultivate Hope, including the Urban Farm, Corner Store and Groundswell Cafe to ensure an integrated, sustainable, standardized and profitable offering. Deliver on the Matthew 25 expectations for margin, profitability, sustainability, nourishment and nutrition for all F&B offerings. Work collaboratively with the Cultivate Hope team (staff and volunteers) to maximize their skills in a way that fits within the mission of Matthew 25. Work with the chef and catering and events manager on seasonal menu creation featuring organically grown and seasonally featured produce from the Matthew 25 urban farm. Work to make sure that all Cultivate Hope spaces are maximizing opportunities regarding food & beverage offerings. Collaborate with the Cultivate Hope Education Manager, the Urban Farm Manager, and the Community building team to host educational workshops, food tastings and other community building activities centered around food. Create and maintain department related guidelines and standard operating procedures. Drive a positive work culture and environment and develop your team to ensure we are maximizing strengths and building a strong succession plan. Develop, coach, evaluate, and train staff. Plan and review results and expectations with employees on a regular basis. Plan and assign work to others on the team based on goals, talents, and strengths. Develop and oversee the budget of your function as well as all related F&B project budgets. Provide cover in the cafe and for events for absences. Recommend process improvements for increased efficiencies. Display and promote company values. Other duties as assigned.Skills and Abilities Caring about economically challenged people and neighborhoods. Desire and drive for your work to contribute to an inclusive and sustainable society. Commitment to the organization’s mission. Strong written and verbal communication skills with prevalent professional demeanor. Ability to mentor, train, motivate, direct and empower a team. Ability to handle sensitive and confidential situations and documentation. Highly motivated. Well-developed interpersonal skills. Creative and innovative. Ability to work in a fast paced, rapidly changing, and regulated environment. Ability to develop personnel to support present and future operations. Analytical skills to identify and resolve problems in a timely manner. Exhibit sound and accurate judgment. Ability to work effectively across departmental teams. Demonstrated ability to learn and apply new approaches. Maintain professional technical knowledge. Proficient in Microsoft Office Suite Products, Square and ability to learn new systems quickly.Education and/or Experience Bachelor’s degree, or equivalent experience, in food, event planning, sales & marketing required. Previous leadership experience in F&B operations required. Excellent business acumen; ability to set budgets and targets, drive profitability and understand the P&L.Learn more about this role at https://www.matthew-25.org/who-we-are/join-our-team/Benefits include PTO, health insurance, Simple IRA match, short term disability and paid holidays. recblid 0v4rt8sy0pyxnhxjn6ojppq7x06cpz