Job Description

Description

JOB SUMMARY

Manages the daily operations and on-site catering services at the Horizons Café located in the ConocoPhillips building downtown Anchorage.

Provides leadership and direction to a small-sized team of under 10 employees. This is a hands-on position responsible for hiring, training and supervising kitchen staff, developing menus, monitoring inventory, ordering food/supplies, and maintaining effective relations with the onsite client and customers. Ensures services are delivered in compliance with the contract’s scope of work, Clients policies, and applicable food safety regulations.

Work Schedule: Monday through Friday, 6am – 2:30pm.

REQUIRED QUALIFICATIONS

• High school diploma or equivalent
• Five (5) years of experience in quantity food production operations and at least three (3) years of supervisory experience in the food service industry.
• Valid driver’s license and clean driving record.
• Certified Professional Food Manager or equivalent
• Proficient in Microsoft Office
• Must be able to pass the Company’s pre-employment screening process, including drug screen, criminal background investigation, and a post-offer physical/functional capacity evaluation

DESIRED QUALIFICATIONS

• Culinary training from an accredited culinary institute or management experience in high volume institutional type operations
• Experience in developing and implementing food service business plans
• Previous experience with an electronic ordering system
• Retail dining experience at a supervisory level

ESSENTIAL FUNCTIONS

• Oversee all aspects of daily food service operations with a focus on quality, customer service, and adherence to food safety standards.
• Supervise and direct kitchen staff. This includes, but is not limited to: hiring, training/coaching, timekeeping, employee recognition, and disciplinary actions per established policies and procedures. Ensure appropriate staffing levels for the cafe.
• Maintain customer satisfaction and good public relations.
• Assume an active role in the company safety program by maintaining constant oversight of safety practices and work rules.
• Maintain weekly payroll budgets by managing labor and effectively scheduling staff.
• Work closely with chef and kitchen staff to continually develop and improve menus and customer service.
• Maintain weekly invoice recap by filing all weekly invoices; ensure information is entered into recap data sheet.
• Maintain daily revenue and expense tracking form to monitor costs.
• Order food and supplies.
• Conduct monthly inventories.
• Maintain cash control.
• Ensure items are put away, invoices checked for accuracy, and purchase equipment needed for catered events and café operations.
• Monitor equipment to ensure proper functioning and schedule maintenance as needed.
• Maintain a safe and healthy working environment ensuring adherence to the Clients HSE and Quality Assurance programs, HACCP, FDA food safety regulations, and ServSafe procedures.
• Provide support for catered events.
• Assure that all uniform rules are being followed by staff.
• Prepare necessary reports and paperwork to ensure management is appraised of activities in the area and established goals are met.
• This is a working supervisor position – assist staff with food service duties during café peak times and be available to provide back up support for personnel on duty as needed. Willingness to cook and/or prepare food when needed.
• Promote a safe, respectful and professional workplace environment.
• Ensures adherence to all HR standards for client, and regulatory agencies.
• Willingness to perform other duties as required.

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