Uses skills as a seasoned, experienced food service and quality assurance expertise to independently identify, analyze, and resolve a wide range of quality, safety, and compliance issues. Inspects and audits dining unit meal services for menu consistency, recipe adherence, food safety, production practices, and food cost accuracy. Uses sound judgment in the application of quality assurance methods and corrective actions.
The Quality Assurance Chef 3 directly supervises assigned culinary staff, providing day-to-day work direction, coaching, and performance feedback to ensure compliance with quality, safety, and service standards. Provides functional guidance and training support to student employees and front of the house staff to promote consistent execution of service and presentation standards. Is understanding of the flow of the business to help allocate the correct labor forecast. This position requires responsibility for supervising, directing, and evaluating the work of subordinate employees, and exercising independent judgment in the administration of department policies and procedures.
Implements and monitors quality assurance standards across dining facilities, conducts training in food production, sanitation, safety, and service. Supports Chef Managers with computerized menu management systems and recipe audits. Operates independently within established policies and procedures, collaborating with dining leadership to support continuous improvement.
KEY RESPONSIBILITIES
Quality Assurance, Menu & Cost Controls
Ensure quality and creativity in menu planning and presentation and verify adherence to approved menus, recipes, and food specifications.
Audit food cost accuracy, portion control, correct ordering levels, and recipe compliance within established financial guidelines.
Inspect and audit dining unit meal services to ensure consistency, quality, and compliance with service standards for all guests.
Direct Supervision & Staff Leadership
Oversees, mentors, and develops staff, setting team goals and performance standards. Provides guidance on complex and sensitive issues, assigns work, and monitors team progress. Manages staffing needs, including recruitment, hiring, performance evaluations, and professional development to ensure operational efficiency. Recommends actions related to compensation, promotions, reclassifications, discipline, and grievance resolutions.
Directly supervises assigned culinary staff, including work assignments, coaching, performance feedback, and evaluation.
Ensure culinary staff comply with quality assurance, food safety, sanitation, and production standards.
Provide guidance, training reinforcement, and operational support to student employees and front of the house staff to ensure consistent service execution.
Support onboarding, skills development, and corrective guidance in coordination with Chef Managers and culinary leadership.
Food Safety, Sanitation & Regulatory Compliance
Ensure compliance with the Injury and Illness Prevention Program (IIPP) and all applicable local, state, and federal safety, health, and sanitation regulations.
Audit food handling, storage, equipment use, and correct Personal Protective Equipment to ensure compliance with health and safety standards.
Reinforce sanitation and safety procedures through observation, coaching, training, and collaboration with the Environmental Health and Safety department.
Partners with the Culinary Wellness & Food Safety Manager and Dietitian to align food safety, allergen controls, and nutrition standards across all operations.
Training & Staff Development
Conduct training in food production, storage, presentation, portion control, sanitation, safety, and service standards.
Reinforce quality assurance expectations through hands-on instruction and operational observation.
Systems, Audits & Continuous Improvement
Monitor quality assurance systems in cooperation with dining management.
Audit recipes in computerized food systems and sustainable operational practices.
Assist Chef Managers with computerized menu management systems and operational tools.
Audits dining facilities to ensure safety, sanitation, handling and storage of food and food equipment use.
Customer Service & External Coordination
Develop, implement, and support exceptional customer service standards.
Interact and coordinate with external celebrity or consulting chefs during training or special initiatives.
