Kitchen Manager, Head Chef

What you'll do:

• Oversees daily operations and kitchen staff in the kitchen/serving line ensuring that food is prepared safely and efficiently
• Oversees vending operation, including procurement and inventory maintenance.
• Responsible and accountable for accuracy and integrity of serving line and vending deposits
• Oversees and direct all aspects of internal catering.
• Develops and implements breakfast and lunch menu rotation for serving line and catering based on food trends, food costs, patron requests, and seasonal availability.
• Provides health conscious entree selections and portion sizes.
• Effectively manages operating budget.
• Oversees maintenance and cleaning of kitchen appliances and equipment and utensils, recommending repairs or replacements as needed.
• Maintains Health Department license and required standards.
• Coordinates with HR department to support health initiatives.
• Inspects incoming food product for quality.
• Efficiently manages food inventory.
• Develops and coordinates cross training for direct reports.
• Actively promote and enforce adherence to safety, health and environmental rules and procedures.
• Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.
• Sets prices for food items on the menu.
• All other duties as assigned.

Qualifications:

Basic Qualifications:
• Bachelor's degree with 2 years of food service/event catering experience, or Associate's degree with 4 years of food service/event catering experience in a food service industry or High School diploma or equivalent with 10 years of food service/event catering experience in a food service industry
• Minimum of 4 years of managing or leading others within a food service environment
• This position requires use of information or access to hardware which is subject to the International Traffic in Arms Regulations (ITAR). All applicants must be U.S. persons within the meaning of ITAR. ITAR defines a U.S. person as a U.S. Citizen, U.S. Permanent Resident (i.e. 'Green Card Holder'), Political Asylee, or Refugee.
• No relocation benefit is being offered for this position. Only candidates that currently reside within the immediate geographical area of 70 miles of the facility will be considered.
• Must be able to work in the United States without corporate sponsorship now and within the future

Preferred qualifications:
• BA in Culinary Arts, Baking and Pastry Arts, Hospitality Management, Food Business, Wine and Beverage Management, Food Studies and Sustainability, or Culinary Science with 2 years food service/event catering experience, or AA in Culinary Arts, Baking and Pastry Arts, Hospitality Management, Food Business, Wine and Beverage Management, Food Studies and Sustainability, or Culinary Science with 4 years food service/event catering experience in a food service industry or High School diploma or equivalent with 10 years food service/event catering experience in a food service industry
• Demonstrated experience working with Microsoft Office products
• Demonstrated experience developing and managing food service budgets
• Ability to provide dedicated & consistent customer service and to respond to requests from groups of managers, internal customers, and corporate guests
• Ability to calculate food quantity requirements.
• Ability to work in an industrial kitchen or indoor industrial environment
• ServSafe Food Manager course / Food Handling Certificate

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We know that good benefit programs are important to employees and their families. Eaton provides various Health and Welfare benefits as well as Retirement benefits, and several programs that provide for paid and unpaid time away from work. Click here for more detail: Eaton Benefits Overview. Please note that specific programs and options available to an employee may depend on eligibility factors such as geographic location, date of hire, and the applicability of collective bargaining agreements.