Chef/Restaurant Manager

Saw Creek Estates Community Association, Inc. is seeking a Chef/Restaurant Manager for the Top of the World Restaurant in Bushkill, PA. This individual would be responsible for day-to-day operation, budgeting, long-range planning and staffing for the kitchen and snack bar for Top of the World Restaurant and snack bars. We are open five days a week, Thursday-Monday.

PRIMARY DUTIES:

• Supervise the purchasing, preparation and sales of all food and non-alcoholic beverage requirements within the established budget.
• Maintains and designs menus including daily specials.
• Hiring and training of all kitchen employees.
• Maintaining, evaluating all food permits and licenses are valid.
• Must make daily deposits with reconciliation with previous day’s sales or share same responsibility with Front of House Manager.
• Sets and revises menu prices to be consistent with established profit margin.
• Maintain accurate inventory for all food and beverage needs and prepare necessary reports for the bookkeeper or General Manager on a monthly basis or as requested.
• Verify profit and loss statements, records and inventory and assure budget compliance
• Recruit, train and schedule employees to meet the needs of the established hours of operations and special events for the association.
• Maintain time sheets and schedules for all employees in conjunction with the established hours of operation. Supply HR with all necessary paperwork for hiring, firing and all status changes.
• Provide catering services for all special parties and events scheduled or requested by the Association or its residents.
• Recommend, maintain and evaluate entertainment schedules for the Top of The World restaurant within the established budget.
• Oversee the ordering and quality control of all aspects of the food areas of the association.
• Maintain, evaluate and arrange for all equipment to be in compliance.
• Provide fine quality control to assure quality and presentation of food and proper appearance of amenities and staff.
• Limit the risk exposure of customers becoming intoxicated, prevent alcohol impaired driving, prevent sales to minors and detect fraudulent identification.
• Improve and maintain positive staff morale and job performance, increase profitability, develop good community relations.
• Maintain PLCB RAMP certification of yourself and staff on behalf of the liquor license.
• Perform any other duties as assigned by the General Manager.
• Attendance of staff meetings called by General Manager.
• Ensure cleanliness and safe handling of all food, equipment and restaurant locations including snack bars.
  
  

EMPLOYMENT STANDARDS:

• Must have at least five years of progressive experience in the Food and Beverage industry with proven ability to manage all avenues of the operation. This includes but is not limited to:
• food service operations
• banquet/catering services
• profit and loss statements
• inventory and cost controls
• personnel management and facility management
• Ability to relate to all members and guests on a personal level.
• Ability to supervise all staff of the food and beverage operations to ensure proper behavior and fraud protection.
• Knowledge of Labor and Industry standards, PLCB guidelines and the SCECA personnel policies.
• Must be Safe Serve Certified.
• Knowledge of food product purchasing, preparation, presentation, quality and quantity control.
• Must have management, budget and inventory control skills.
• Ability to effectively communicate with volunteers, committee members, management staff and subordinate staff.
• Knowledge of overall purchasing, kitchen maintenance needs, energy conservation, health and sanitation standards.
• Ability to maintain bookkeeping system based on management directives.
• Ability to set revenue and expense objectives and meet them in cooperation with management
• Knowledge of entertainment and ability to determine appropriate and timely offerings to the varied membership
• At all times, maintain conformity to the Pennsylvania Liquor Control Board regulations, state and local health and safety laws and codes.
• Must maintain accurate and thorough records.
• Culinary Diploma Preferred.
  
  

WORKING CONDITIONS:

• Will be required to work long hours for banquets, parties, weddings, community events, etc.
• Must be available to attend Board and Committee meetings as directed by the General Manager.
• Must take an interest and create a good example for employees to follow.
• Must have the ability to maintain calm conduct in a fast paced, high intensity environment.
• Normal kitchen environment where there may be physical discomfort due to temperature, dust, noise, and the like.
• Works frequently in a hot and damp environment
  
  

SAFETY HAZARDS:

• Cuts
• Burns
• Slipping and Tripping
• Loud background noise
• Repetitive motion injuries from frequent bending & stooping
• Moderately heavy lifting
• Excessive stress.
  
  

This job description does not list all the duties of the job. You may be asked to perform other instructions and duties. Management has the right to revise this job description at any time. This job description is not a contract for employment and either you or the employer may terminate employment at any time, for any reason.