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About the Role

Provides daily operational support for the IRS café and vending services, including kitchen and front-of-house activities, staff development, and operational management functions such as purchasing, inventory/cost control, and payroll. Ensures compliance with menu standards, food codes, and management standards.

Responsibilities

• Provides guidance to kitchen team members regarding food preparation, cooking, and presentation.
• Provides guidance to front-of-house team members regarding menu items and service standards.
• Oversees and organizes kitchen ordering, storage, and issuance.
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
• Trains all new team members in kitchen and front of house standards.
• Manages food and product ordering by keeping detailed records and minimizing waste, and works with existing systems to improve waste reduction and manage budgetary concerns.
• Is involved with product inventory and ordering.
• Supervises all food preparation and presentation to ensure quality and adherence to standards.
• Works with Cooks to maintain kitchen organization, staff ability, and training opportunities.
• Works with team members on the sanitation program, including keeping temperature and sanitation logs.
• Exhibits a positive, friendly, and respectful attitude towards guests and other team members.
• Arrives to work on time and in correct uniform.
• Understands job duties and responsibilities, with an eagerness to learn more and develop new skills.
• Promotes a fun and efficient work environment, focusing on guest satisfaction.

Requirements

• Management and formal culinary training.
• Previous restaurant/contract dining experience.
• Extensive food and beverage knowledge.
• Restaurant industry knowledge.
• Strong organizational skills and attention to detail.
• Knowledge of food service regulations.
• Strong Leadership and Management skills.
• Positive attitude and approach.
• Ability to work under pressure.
• Self-motivated, creative problem-solving skills.
• Excellent verbal and written communication skills.
• Exceptional customer service skills.
• Lift up to 20lbs.
• Standing 80%, walking 20%.
• Frequent movement of objects.
• Occasional heavy lifting, carrying, pushing, pulling, climbing or balancing.
• Occasional stooping.
• Frequent reaching.
• Frequent handling.
• Frequent talking/hearing.
• Frequent seeing.
• Frequent temperature variation.

Skills

• Management
• Culinary training
• Food and beverage knowledge
• Restaurant industry knowledge
• Organizational skills
• Attention to detail
• Food service regulations
• Leadership
• Management
• Positive attitude
• Ability to work under pressure
• Self-motivated
• Creative problem-solving
• Verbal communication
• Written communication
• Customer service
• ServSafe Certification

Work Type

• Full-time

Education Level

• Formal culinary training

About the Company

• Southern Foodservice Management’s Culture: We have a philosophy for every one on our service team to give something extra.