Chef

Requirements

• Education/Experience
• Bachelor's Degree or two-year associate's degree in applied culinary arts or Hospitality Management or equivalent professional experience required.
• Five years supervisory experience of a commercial kitchen, private club or other similar food service setting.
• Skills and Abilities
• Must have valid Serve Safe Manager and Serve Safe Allergan certifications or obtain within six months of hire.
• Strong knowledge of county and state food sanitation regulation.
• Must have extensive knowledge of food production and cooking techniques.
• Strong business acumen, financial evaluation skills and competency.
• Capable of delegating multiple tasks.
• Well-developed leadership, communications, and interpersonal relationship skills.
• Proven and in-depth knowledge of hospitality management activities and practices.
• Able to lift 50lbs.
• Ability to bend, twist and stand for periods of up to 10 hours.
• PHYSICAL DEMANDS
• Who We Hire?

Additional Information

Why join us? Our purpose is design for the good of humankind. It's the ideal we strive toward each day in everything we do. Being a part of MillerKnoll means being a part of something larger than your work team, or even your brand. We are redefining modern for the 21st century. And our success allows MillerKnoll to support causes that align with our values, so we can build a more sustainable, equitable, and beautiful future for everyone. GENERAL PURPOSE The Chef is responsible for every aspect of culinary creativity and kitchen operations. Accountable for overall food quality while enduring adherence to sanitation and safety standards. ESSENTIAL FUNCTIONS Applies effective problem-solving techniques under a variety of circumstances to ensure business needs and goals are met. Ensures proper equipment operation/maintenance. Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas always. Establishes and maintains relationships with food service vendors and contractors for purchasing. Hands on preparation of all food during scheduled shifts including breakfast, lunch, breaks and special events. Maintains a consistent presence in the front of the house, offering acknowledgement and welcoming customers at all meal periods. Prepares weekly food and product orders based on business needs. Responsible for maintaining departmental budget. Responsible for training, managing kitchen personnel and supervising/coordinating all related culinary activities. Selects and develops recipes; creates menus for all culinary related functions. Establishes food presentation technique and quality standards. Performs additional responsibilities as requested to achieve business objectives.

Your Match

How well this role fits your profile.

Company Intel

What employees say

Worked at millerknoll? Share your experience