Production Manager - Central Kitchen

Minimum Requirements

• Minimum three years’ prior experience as a Sous Chef or Kitchen Manager in large production units in the restaurant or central kitchen sites.
• Well experienced in International and Lebanese cuisines.
• Prior supervisory experience in a kitchen or culinary department.
• Full knowledge of methods, procedures, and quality standards relating to company menus as well as basic kitchen procedures and terminology.
• Ability to utilize company policies to successfully uphold quality and consistency in all menu items prepared and served.
• Certified in HACCP and Food Safety is a must.
• Ability to effectively demonstrate and communicate the quality mission of the company to all associates.
• Ability to communicate work-related information to coworkers and supervisors.
• Ability to stand for extended periods of time with limited breaks.
• Ability to push, pull, lift, or carry up to 50 lbs; ability to push, pull, lift, or carry up to 1,000 lbs with the aid of a rolling cart made available by the company.
• Ability to effectively deal with internal and external customers, some of whom may require extreme levels of patience, tact, and diplomacy to diffuse anger and resolve problems quickly and efficiently.
• Ability to withstand extreme temperatures in the kitchen working environment, ranging from 0 to 120 degrees.
• Ability to visually inspect, taste, and smell product to ensure freshness and quality.
• Ability to communicate effectively with associates, management, clients, and vendors if necessary.
• Ability to work flexible schedule to accommodate business levels.
• Ability to analyze and execute food cost and profit and loss.