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Position Summary:

Under general supervision, the Kitchen Manager–Chef oversees all meal service operations, including food preparation, menu planning, inventory management, and ordering of food and supplies. The ideal candidate has a passion for both traditional and modern Italian cuisine. This role supervises kitchen staff, ensures compliance with health and safety standards, and supports the successful execution of banquets, events, and daily food service.

Essential Responsibilities:

Manage inventory and order supplies to maintain optimal stock levels.
Oversee banquet and event food service, ensuring seamless coordination and exceptional quality. Prepare and cook high-quality, authentic Italian dishes.
Recruit, train, schedule, and lead kitchen staff to deliver consistent, high quality culinary experiences.
Estimate food requirements based on projected patron counts and place orders for food and nonfood items.
Inspect and rotate food items to maximize freshness; discard expired products and monitor dietary needs.
Ensure accurate deliveries, proper storage, and correct allocation of supplies for budgeting and inventory tracking.
Maintain accurate records of food preparation standards, procedures, and safety practices.
Ensure all kitchen and service areas meet state health department regulations for cleanliness and sanitation.
Build and maintain positive relationships with vendors, partner agencies, customers, and volunteers.
Serve as the primary point of contact for Health Department personnel during inspections.
Provide recommendations to the Board of Trustees regarding staff discipline, pay increases, hiring, and terminations.
Supervise kitchen staff in daily operations and perform related duties as assigned.
May be required to drive a personal vehicle for work related tasks.

Knowledge, Skills, and Abilities:

Proficiency in all areas of food preparation, presentation, and kitchen operations.
Strong professional communication and interpersonal skills.
Effective supervisory and leadership abilities.
Ability to work in a fast paced environment while maintaining accuracy and quality.
Willingness to work weekends, holidays, evenings, and nontraditional schedules.
Ability to complete accurate inventory counts and maintain organized records.
Commitment to ongoing training and professional development.
Ability to work collaboratively and maintain a positive team environment.

Schedule: This position requires a flexible, nontraditional schedule. Availability for oncall duty, special events, and afterhours functions may be required.

Qualifications:

Education & Experience:

Minimum of 3 years of experience as a cook; lead or supervisory experience preferred.
High School diploma or GED required.
Formal culinary training preferred but not required.
SERV-SAFE Certification required (or equivalent combination of training and experience).
Minimum of 1 years of experience cooking Italian food.

Language Ability:

Ability to read and interpret safety rules, operating instructions, and procedure manuals.
Ability to communicate effectively in English and prepare written correspondence with correct grammar and spelling.

Math Ability:

Basic math skills including addition, subtraction, multiplication, and division with whole numbers, fractions, and decimals.

Reasoning Ability:

Strong common sense and sound judgment in resolving customer concerns and operational issues.

Certificates & Licenses:

Valid California driver’s license, good driving record, and current automobile insurance.
Food Handler’s Card or ServSafe Food Handler’s Card (or ability to obtain within 30 days).
Completion of the California RBS Alcohol Server Course within 6 months of employment.
Proof of a negative TB skin test.

Work Environment:

Work is performed in a kitchen and cafeteria setting with moderate noise levels.
Occasional exposure to extreme heat or cold, caustic chemicals, and biological hazards.
Reasonable accommodations may be made for qualified individuals with disabilities.

Physical Demands:

Regularly required to sit, stand, walk, reach, handle objects, climb, balance, stoop, kneel, crouch, crawl, talk, hear, taste, and smell.
Vision requirements include close, distance, color, peripheral vision, depth perception, and ability to adjust focus.
Must be able to lift up to 25 pounds regularly and up to 50 pounds occasionally.
Physical demands may vary depending on assignment.

Organizational Structure: The Chef reports to the Board of Trustees and may report to their designees as appropriate.

Equal Opportunity Employer: The Italian Athletic Club Stockton is an Equal Opportunity Employer. Veterans and individuals with disabilities are encouraged to apply.

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