Neenah, WI
Ongoing through Thursday, November 22, 2012
Company: Kelly Services
Contact: Christa Huff
Phone: 920-733-0104
Email: 6471@kellyservices.com
Job Description: Position Purpose: • Assist chefs in managing kitchen operations and food service personnel, with purchases of all food and related supplies, and the production of all food for the four Neenah general office buildings and the Neenah Conference Center, to provide a quality product and exceptional service in a cost effective manner. Functional Areas: • Provides guidance and direction to food service team members regarding proper food preparation, portions and serving instructions. • Assist chefs in working with Manager, facilities Support Services and Conference Center Administrator on menu planning for the conference center. • Assist in menu planning and development and maintaining proper food cost controls.. • Leads, supervises and participates in the preparation of meats, fish, poultry as well as vegetables, soups and other foodstuffs • In addition to regular duties, will prepare and serve special items for luncheons, dinners, buffets, picnics or any other function or occasion as needed. • Sanitation certified • Replaces Chef as needed Position Accountabilities: • Assist chefs in maintaining food and labor costs within acceptable limits. • Assist Chef in supervising kitchen personnel and communicates with the other units on service or production problems and questions. • Plans menus, orders food, leads, supervises and participates in the cooking of food for the daily lunch period and the Neenah Conference Center, to include executive dining. • Understands equipment operation and food preparation to insure food is handled and prepared in a safe, sanitary and efficient manner to provide wholesome, nutritious food service for Kimberly-Clark employees. • Applies a wide range/depth of knowledge in completing tasks. Is sought out by others for expert functional advice/input. Expresses information, instructions, questions such that they are understood by others. • Adjusts quickly to meet requirements of changing conditions. • Demonstrates ability to define problems, take appropriate action, and stay with plan of action until desired objective is achieved. • Assist in the responsibilities of ordering food and supplies • Creates and delegates production and preparation needs on a daily and weekly basis. • Adept at cashiering and filing of daily cash reports, production logs and submitting invoices. • Responsible for issuing locks, uniforms, name tags and tracking employee shoe reimbursement. • Provide leadership to ensure the organization attracts, develops and retains the best people and fosters an environment that motivates a diverse team to fully use its capabilities in achieving desired business results. • Communicate fully with superiors, subordinates and others who have a need to know. Be informative without being obtrusive or vexatious. Communicate in a way that is timely, yet prompt; complete, yet concise; candid, yet accurate; and clear, yet responsive Scope/Organizational Relationships: • Skilled work which requires knowledge of advanced production cookery and advanced catering principles. Supervises all kitchen personnel and the daily production schedule. • Administrative duties include assisting in menu development, food and beverage purchasing, maintaining sanitation standards as set by the State and maintaining inventory of food and non-food items. • Train Foodservice personnel, both cafeteria and conference center, in proper handling and production methods. Leads and is involved in all food preparations. Works as part of the management team with Manager, Executive Chef, Food and Meeting Services and Conference Center Administrator to develop strategies promoting Food and Meeting Services.
Job Industry: Food Service
Employee Type: Full Time
Manages Others: Yes
Travel Required: None
Education Required: High School Diploma or Equivalent
Experience Required: • Minimum of 2 year experience with volume production cooking in a scratch kitchen. • Adept with use of all industrial kitchen equipment. • Customer relationship essential for face to face contact.
Ongoing through Thursday, November 22, 2012
Company: Kelly Services
Contact: Christa Huff
Phone: 920-733-0104
Email: 6471@kellyservices.com
Job Description: Position Purpose: • Assist chefs in managing kitchen operations and food service personnel, with purchases of all food and related supplies, and the production of all food for the four Neenah general office buildings and the Neenah Conference Center, to provide a quality product and exceptional service in a cost effective manner. Functional Areas: • Provides guidance and direction to food service team members regarding proper food preparation, portions and serving instructions. • Assist chefs in working with Manager, facilities Support Services and Conference Center Administrator on menu planning for the conference center. • Assist in menu planning and development and maintaining proper food cost controls.. • Leads, supervises and participates in the preparation of meats, fish, poultry as well as vegetables, soups and other foodstuffs • In addition to regular duties, will prepare and serve special items for luncheons, dinners, buffets, picnics or any other function or occasion as needed. • Sanitation certified • Replaces Chef as needed Position Accountabilities: • Assist chefs in maintaining food and labor costs within acceptable limits. • Assist Chef in supervising kitchen personnel and communicates with the other units on service or production problems and questions. • Plans menus, orders food, leads, supervises and participates in the cooking of food for the daily lunch period and the Neenah Conference Center, to include executive dining. • Understands equipment operation and food preparation to insure food is handled and prepared in a safe, sanitary and efficient manner to provide wholesome, nutritious food service for Kimberly-Clark employees. • Applies a wide range/depth of knowledge in completing tasks. Is sought out by others for expert functional advice/input. Expresses information, instructions, questions such that they are understood by others. • Adjusts quickly to meet requirements of changing conditions. • Demonstrates ability to define problems, take appropriate action, and stay with plan of action until desired objective is achieved. • Assist in the responsibilities of ordering food and supplies • Creates and delegates production and preparation needs on a daily and weekly basis. • Adept at cashiering and filing of daily cash reports, production logs and submitting invoices. • Responsible for issuing locks, uniforms, name tags and tracking employee shoe reimbursement. • Provide leadership to ensure the organization attracts, develops and retains the best people and fosters an environment that motivates a diverse team to fully use its capabilities in achieving desired business results. • Communicate fully with superiors, subordinates and others who have a need to know. Be informative without being obtrusive or vexatious. Communicate in a way that is timely, yet prompt; complete, yet concise; candid, yet accurate; and clear, yet responsive Scope/Organizational Relationships: • Skilled work which requires knowledge of advanced production cookery and advanced catering principles. Supervises all kitchen personnel and the daily production schedule. • Administrative duties include assisting in menu development, food and beverage purchasing, maintaining sanitation standards as set by the State and maintaining inventory of food and non-food items. • Train Foodservice personnel, both cafeteria and conference center, in proper handling and production methods. Leads and is involved in all food preparations. Works as part of the management team with Manager, Executive Chef, Food and Meeting Services and Conference Center Administrator to develop strategies promoting Food and Meeting Services.
Job Industry: Food Service
Employee Type: Full Time
Manages Others: Yes
Travel Required: None
Education Required: High School Diploma or Equivalent
Experience Required: • Minimum of 2 year experience with volume production cooking in a scratch kitchen. • Adept with use of all industrial kitchen equipment. • Customer relationship essential for face to face contact.