Reporting to the Head Chef, the position oversees the workshop managers of various production areas (cold preparations, hot preparations, hot packaging), as well as a versatile agent and a dishwasher. The responsibilities include:
- Program and schedule production
- Collaborate with team members to develop menus
- Select products and suppliers
- Identify personnel needs for replacements
- Establish and adhere to forecasted production costs
- Ensure the smooth flow of goods reception, production, and procurement
- Develop production technical sheets
- Participate in and support teams in the workshops
- Monitor and control hygiene practices
- Supervise compliance with HACCP standards
- Monitor and control the food budget
- Establish and adhere to forecasted production costs
- Alert on budget overruns
- Participate in and provide information for internal management reviews of the department
- Anticipate equipment replacement and maintenance
- Ensure the proper implementation of safety rules and working conditions
- Non-exhaustive list and naturally subject to evolution
If you wish to join a dynamic and passionate team, please send your application. We would be delighted to interview you.