Responsibilities:

The Production Chief will train and manage kitchen personnel and supervise/ coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Production Chief may cook selected items or for select occasions. The Production Chief may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The Production Chief directly supervises kitchen personnel and prepares and hands out daily work assignments, production sheets and work schedules to be followed.  Has responsibility for hiring, discipline, performance reviews and initiating pay increases. Oversee the production of food assure serving line set up and perform simple production and preparation tasks in the absence of Junior or Senior Cooks.  Typically reports to the Project Manager or a food service director.

Assure the principles of progressive cooking are followed.  Interface with customers/clients/patrons as required to ensure meal satisfaction and illicit feedback.

Special qualifications:

The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role. Minimum five years related Food Service experience with a culinary institution, a large institutional food service operation, or the military in a lead supervisory capacity.  Demonstrated cooking skills, and ability to teach of perform any food production task in a commercial or military kitchen environment to include but not be limited to hot and cold food preparation, grill service, sautéing, baking, beverage brewing, garnishing techniques, quality preparation  and progressive cooking techniques. 

Experience:

• Previous experience with control food and labor cost, demonstration cooking skills, menu development, and development of culinary team preferred.
• Premise and liability accountability and contract-managed service experience is desirable.

Education: 

• The ideal candidates will possess a bachelor's degree or related culinary degree with eight or more years of industry and culinary management experience.  
• Minimum requirements are for someone with 10 years of demonstrated food service and food preparation experience. 
• If serving in the military must have obtained the rank of E-5 or greater in a food service specialty. 

Core competencies: Leadership, Management, Planning

Physical Requirements

• Lift and carry up to 50 lbs
• Stands and moves within the kitchen area for 6 to 7 hours (excluding break and lunch periods)
• Some bending and stooping

Additional Responsibilities:

• Adhere to the BCI rules and regulations as set forth in the employee handbook.
• Comply with all HACCP standards.
• Interact with and supervise the employees in a fair and consistent manner.
• Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.