We are seeking a trained Chef to work at a preschool in the Buckhead and Midtown areas. This person would work M-F from approximately 7:00 AM to 2:00 PM, with slight adjustments tailored to the needs of the school. This position is full-time, between 30 and 35 hours each week. Flexibility is crucial; punctuality and consistent attendance is also a must. The Lead Chef position is responsible for preparing 3 meals/meal snacks a day for the children, as well as food for school events.
This is a great position for someone who is burned out on working nights and weekends, and who wants to be part of a caring community serving children. The position provides great benefits, included PTO/school closure days that are paid (can range between 34 and 38 days per year).
Major Tasks and Responsibilities:
1. Food Preparation:
2. Food Safety and Kitchen Cleanliness:
3. Adherence to Food Restrictions/Parent Communication:
4. Food and Supplies Procurement:
Major Skills and Competencies:
Punctuality/Dependability: Adheres to the schedule for arrival time, lunches; comes to work on days when scheduled.
Interpersonal and collaborative skills: Ability to work collaboratively, effectively manage relationships with others, show appreciation and warmth, and display appropriate workplace etiquette with all stakeholders.
Team Player: Maintains positive working relationships with co-workers including classroom teachers, other chefs, administrative staff, and parents; effectively handles interpersonal conflict situations. “Jump in attitude”
Resourcefulness: Solves problems that arise in the kitchen in a manner that conforms with provided guidelines. Can work within the stated hours.
Getting Things Done: Demonstrates the ability to get results with competing demands.
Deadlines: Honors deadlines for getting food ready by published times.
Personal Accountability: Takes personal responsibility for what occurs in their kitchen; does not place blame.
Compliance with procedural requirements: Adheres to standard operating procedures (SOP); demonstrates knowledge of SOP by applying any steps, rules and/or guidelines needed to perform his/her job effectively. These SOP include not only Suzuki requirements but also regulatory requirements.
Record keeping skills: Maintains highly organized workplace
Attention to detail: Concentrates for an extended period of time; catches errors before completing assignments/orders; maintains high quality standards for his/her work.
Arithmetic Computation: Ability to add, subtract, multiply and divide whole numbers, fractions and decimals. Ability to follow recipes and adjust for quantities of children. Ability to measure and apportion food according to portioning guidelines.
Ability to lead and coach: Can assume a lead role in the kitchen train assistant chefs, and to do so in a respectful and effective manner (if they want to go through training)
Technology: Is comfortable using technology for ordering, budgeting, etc.