Job Title:  Operations Manager (Chicago)

Position Overview

The Operations Manager will be responsible for overseeing the Central Kitchen production operations including employee schedule, food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, presentation, portion, cost control, and sanitation and cleanliness.

This position also provides leadership for the effective operations of the Central Kitchen Facility by ensuring the development and implementation of best-in-class manufacturing processes, efficient maintenance of CK equipment and adherence to good manufacturing practices.

Key Responsibilities and Duties:

• • Responsible for evaluating quality of our sushi products in taste, textures, shape, layout, and overall compliance as it pertains to AFC sushi standards.
  • Directly responsible for implementing and maintaining the Company’s Central Kitchen operations, reporting on performance, and initiating improvements for operations.
  • Ensure that all food and products are consistently prepared and served according to the AFC’s recipes, portioning, preparation and serving standards.
  • Organize and facilitate production line activities to ensure conformance to established requirements regarding quality, safety, employee-relations, and productivity.
  • Monitor productivity data and help develop corrective action plans necessary to achieve annual productivity improvements.
  • Ensure all food safety measures are strictly adhered to; participate in food safety and quality assurance audits and assist in the development of procedures and corrective actions.
  • Lead coordination of master planning, production, receiving, purchasing and inventory management.
  • Communicate with appropriate departments within AFC for specific department needs.
  • Develop management systems, establish work measurement programs, and perform line workload observations to develop standards for labor and materials utilization.
  • Manage operational efficiencies to include yields, labor, shipping/picking efficiencies, and sanitation scores.
  • Implement safety measures for accident prevention through departmental safety meetings and work with Supervisors to ensure employee compliance.
  • Direct, coach and develop CK supervisors/line leads in the execution of their responsibilities.
  • Attend all scheduled employee meetings and offers suggestions for improvement.
  • Organize, coordinate, and have general oversight of all production staff and activities, including but not limited to performance management and employee development, etc.
  • Perform other duties as assigned.

Qualifications and Skills:

• • 3-5 years of experience making sushi and/or working at Japanese/Asian restaurant/catering setting.
  • Knowledge of preparation methods of Japanese or Asian cuisine to be able to determine its quality.
  • 5+ years’ progressive leadership experience in a food manufacturing environment.
  • Background in sushi production is preferred.
  • Demonstrate knowledge of food safety and general facility safety practices and procedures.
  • Demonstrate ability of applying project management principles and practices.
  • Strong knowledge of business and management principles and practices.
  • Demonstrated ability to develop and lead teams in processing, storing, and shipping food product initiatives.
  • Knowledge of food safety standards and HACCP experience.
  • Excellent analytical, critical thinking, and problem-solving capabilities.
  • Highly self-motivated; ability to work with minimal supervision.
  • Excellent communication and presentation skills.
  • Ability to work well in a team environment and collaborate up and down the organization.
  • Working knowledge of MS applications, including proficiency with Microsoft Word, Microsoft Excel, PowerPoint, and ability to grasp additional business-related applications.
  • Bilingual in Japanese, Burmese, or Spanish is a plus.

Physical Requirements:

• • Prolonged periods of standing and preparing food.
  • Must be able to lift up to 25 pounds at times.
  • Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.

Work Schedule:  M-F (weekends as needed)

Salary range: $62,000.00 – $72,000.00/Annually (DOE)

Position Overview

Advanced Fresh Concepts Franchise Corporation (AFCFC) is looking for a Travel Coordinator under the Field Operations Department. This position requires processing a high volume of travel requests while meeting travel policies, guidelines and budgets to deliver efficient travel arrangements for staff.

Key Responsibilities & Duties

• • Process travel arrangements for all field and office staff
  • Reconcile employees’ assignments, collect final receipts
  • Review and verify invoices and receipts
  • Coordinate with travel agencies, hotel sales representatives, and rental car sales representatives
  • Multitask in answering phone calls and processing travel arrangements in a timely manner
  • Coordinate with Human Resources and collect documents for employees’ auto claims

Qualifications & Skills

• • Bachelor’s Degree in Business, preferred
  • 2 years of customer service or retail experience
  • 2 years of Travel Coordinating and/or Industry experience, preferred
  • Excellent customer service skills
  • Understanding of travel policies and regulations
  • Strong working knowledge of the travel industry
  • Ability to maintain and manage vendor relationships
  • Negotiation skills
  • Demonstrate a strong ability to analyze problems and analytical thinking
  • Excellent verbal and written communication skills
  • Able to calculate accurately
  • Detail orientated
  • Ability to adapt and excel in a fast-paced environment
  • Ability to juggle multiple projects simultaneously
  • Extensive computer skills (MS Word, Excel, Access, web browsing, networking, etc.)
  • Working well in cooperating with others for the benefit of the company

Physical Demands:

• Prolonged periods sitting at a desk and working on a computer.
• Must be able to lift up to 15 pounds at times

Salary Range:  $18.00 – 22.00/hour (DOE)

Position Overview

The Delivery Driver/Helper (Category 2) for the Central Kitchen (Chicago) will report to the Operations Manager of the Central Kitchen. This position will be responsible for delivery of goods from our Central Kitchen location. In addition, this position will assist with ingredient preparation, production, and packaging after delivery is made to all stores.

Primary Job Functions (85%)

• • Minimum 5 days of deliveries of products to our delivery locations from our Central Kitchen.
  • Familiarize yourself with store names, recognize and communicate clearly with store managers, receivers, and other client’s staff members.
  • Perform checks to ensure finished products meet the temperature, labeling, and quality standard requirements.
  • Load packages in delivery bags and ensure cooling procedures are completed prior to and at delivery.
  • Record completed delivery orders and shrink quantities accurately.
  • Receiving of food and supplies while ensuring delivery parameters are met – fill receiving logs accordingly.
  • Collaborate with team members to ensure ingredients and supplies are stocked and set up for production.
  • Maintain a supportive and professional work environment with the team.

Secondary Job Functions (15%)

• • Preparation of wasabi, ginger, vegetables, and imitation crab meat.
  • Preparing various types of products according to AFC’s guidelines and recipes on quality, portion size, presentation, labeling and food safety.
  • Making of sushi products as per AFC’s recipes and food safety standards.
  • Ensure that all AFC’s recipes are maintained at the highest level of quality and consistency.
  • Ensure that all products are prepared in high quality and timely fashion.

Other Job Functions (5%)

• • Additional tasks, meetings, or events as assigned.

Qualifications and Skills:

• • High school diploma/GED preferred
  • At least 1 year of delivery driving experience
  • At least 1 year of safe handling of food experience, sushi or Asian cuisine preferred
  • Entry level to basic knowledge of food delivery and food preparation.
  • Maintain a good driving record for 5 years.
  • Professional demeanor.
  • Served Safe certified required.
  • Great communicator in a multicultural environment, reliable, and in a client-facing setting.
  • Available for early morning shifts.
  • Fluency in English.
  • Basic recordkeeping.
  • Basic culinary background.
  • Able to organize and prioritize tasks and complete under time constraints.
  • Must be able to work in a fast-paced environment.
  • Familiar with deliver routes assigned, downtown Chicago buildings and routes.
  • Food Handlers Card required.
  • Non essential: inventory control, basic cutting skills, basic sushi ingredient preparation, and roll preparation.

Physical Requirements:

• • Able to lift and carry up to 50lbs
  • Able to stand for long period of time

Employee Offered Benefits

AFCFC’s benefit package includes group medical, dental, and vision health benefits, basic life and AD&D, flexible PTO, paid holiday, and 401k retirement plan with company match.

Job Type: Full-time

Salary: $21.00-22.00/hour

Position Overview

The Sushi Production Chef (Level 2) for the Central Kitchen will report to the Production Manager of the Central Kitchen. This position will be responsible for production, preparing and making sushi packages from our Central Kitchen location.

Primary Job Functions (90%)

• Preparation of all vegetables, sauces, and frozen ingredients.
• Cutting, slicing, and filleting different types of fish per AFC’s standard.
• Preparing various types of products according to AFC’s guidelines and recipes on quality, portion size, presentation, labeling and food safety.
• Production of up to 60 sushi packages per hour.
• Ensure that all AFC’s recipes are maintained at the highest level of quality and consistency.
• Ensure that all products are prepared in high quality and timely fashion.
• Food Safety: Comply with all AFC Food Safety requirements and regulations.
• Receiving; food materials and supplies (frozen/chilled/dry), able to identify the quality and quantity of product.
• Record keeping; GMP, sanitation, production records must be entered properly in a timely manner.

Travel (5%)

• Assist in deliveries of product to our delivery locations from our Central Kitchen.

Other Job Functions (5%)

• Additional tasks as assigned.

Qualifications

• Education— High school diploma/GED preferred.
• Experience—
  • • 3 – 5 years Sushi Chef experience.
    • Knowledge of sushi making and safe handling of food.
    • Served Safe certified required.
    • Working in a fast-paced environment.
    • Great communicator in a multicultural environment, and quick learner.

• Skills/abilities— fluency in English; knowledge of sushi making, advanced cutting skills, advanced sushi ingredient preparation, and roll preparation; time management; ability to stand for a long period of time; basic record keeping; inventory control.

Employee Offered Benefits

• Medical, Dental, Vision, Life Insurance, Supplemental Life, Voluntary Long-Term Disability
• Paid Time Off (PTO)
• Paid Holidays
• 401(k) Retirement Plan with Company Match
• Annual Bonus (Discretionary)

Salary: $20.00 per hour

Position Overview

The Food Delivery Driver and Preparer for the Central Kitchen will report to the Production Manager of the Central Kitchen. This position will be responsible for delivery of goods from our Central Kitchen location. In addition, this position will assist with ingredient preparation, production, and packaging after delivery is made to all stores.

Primary Job Functions (70%)

• Minimum 5 days of deliveries of product to our delivery locations from our Central Kitchen.
• Learn the store names and recognize store managers, receivers, and employees.
• Ensure finished product meets the requirements for temperature, labeling, and quality standards.
• Complete packaging in delivery bags and ensure cooling procedures are completed prior to delivery.
• Record completed delivery orders accurately and immediately. Help with DPR recording and waste.
• Receiving; food materials and supplies (frozen/chilled/dry), able to identify the quality and quantity of product.
• Work with the team to ensure proper set-up and stocking of stations with all necessary supplies.
• Work with the team to portion prep work for other shifts.
• Maintain a positive and professional approach with the team.

Secondary Job Functions (25%)

• Preparation of wasabi, ginger, vegetables, and imitation crab meat.
• Preparing various types of products according to AFC’s guidelines and recipes on quality, portion size, presentation, labeling and food safety.
• Production of up to 30 sushi packages per hour.
• Ensure that all AFC’s recipes are maintained at the highest level of quality and consistency.
• Ensure that all products are prepared in high quality and timely fashion.

Other Job Functions (5%)

Additional tasks, meetings, or events as assigned.

Qualifications

• Education— High school diploma/GED preferred
• Experience—
  • • Entry level to 3 years Sushi Chef experience and safe handling of food.
    • Maintain a good driving record for 5 years.
    • Served Safe certified required.
    • Great communicator in a multicultural environment, reliable, and a quick learner.

• Skills/abilities— available for overnight shifts; fluency in English; ability to lift and carry up to 50lbs; time management; familiar with deliver routes assigned, basic record keeping; inventory control; basic cutting skills, basic sushi ingredient preparation, and roll preparation; time management; ability to stand for a long period of time.

Employee Offered Benefits

• Medical, Dental, Vision, Life Insurance, Supplemental Life, Voluntary Long-Term Disability
• Paid Time Off (PTO)
• Paid Holidays
• 401(k) Retirement Plan with Company Match
• Annual Bonus (Discretionary)

Salary: $22.00 per hour

Position Overview

Temporary Sushi Chefs’ assignments are in various AFCFC sushi bars around the nation. Responsibilities include operating sushi bar and/or hot foods service counters under AFC corporate management (AFC Mgmt.) until assignment ends. Training will be provided during a 2-week orientation at AFC Headquarters.

Key Responsibilities & Duties

• Open sushi bar and/or hot food service counter i.e. Sizzling Wok, Steam Table or Hot Bowl
• Make sushi items and/or hot foods
• Post applicable promotional displays (posters, banners, etc.)
• Promote food product by demonstration/sampling
• Close sushi bar and/or hot food service counter
• Other duties as assigned

Qualifications & Skills

• High school diploma/GED preferred
• Minimum 3 years experience as a sushi chef
• Knowledge of sushi making and safe handling of food
• Served Safe certified preferred
• Must have excellent customer service skills
• Must take initiative and be able to work efficiently with minimal supervision
• Must be detail oriented

Position Overview

Hot Food Field Supervisor will directly supervise and coordinate activities of workers engaged in preparing and serving food.

Key Responsibilities & Duties

• Be an inspiration and motivate daily excellence
• Supervise and coordinate all culinary activities
• Oversee guest services and resolve issues
• Ensure a high quality of ingredients and food preparation
• Building sales and executing promotional programs
• Analyze sales trend and labor control
• Recruit and interview potential prospective Franchisee
• Interview, hire and train all field employees
• Oversee the daily operation of food service staff
• Monitor quality of products and services produced
• Adjust daily schedules for shift personnel to ensure optimal efficiency
• Manage inventory of ingredients and supplies
• Maintain health standards for raw and finished products
• Must be able to travel 95%+ of the time

Qualifications & Skills

• ServSafe Food Safety Manager Certification required
• Previous experience in food service or other related fields (3+ years of Multi-Unit Management experience preferred)
• Knowledge of common food safety practices
• Strong leadership qualities
• Must be dependable, reliable and motivated
• Ability to thrive in a fast-paced environment
• Excellent written and communication skills
• Strong attention to detail
• Shift flexibility (must be able to work closing shifts, holidays, and evenings as needed)
• Able to grasp, reach overhead, push, lift and carry up to 50 pounds

Employee Offered Benefits

AFCFC’s benefit package includes group medical, dental, and vision health benefits; basic life and AD&D, flexible PTO, paid holiday, and 401k retirement plan with company match provision

Salary Range: $47,840 – $50,232.00 annually

Position Overview

Field Supervisor is responsible with managing AFCFC Corporate management food service counters and collaborating with the respective Assistant Regional Manager and Regional Manager. The position includes supervising, coordinating, and analyzing the operation of the assigned food service counter to function efficiently. These will include but not limited to the following:  Sushi, Sizzling Wok, Steam Table, Noodle Bars and Hot Bowl operations.

Key Responsibilities & Duties

Food Service Counter Coordination (50%)

• Manage operation task and hours
• Build sales and execute promotions/program
• Supervise opening/closing
• Manage inventory
• Handle customer’s complaints and feedback
• Communicate with store management daily
• Handle troubleshooting equipment problems
• Analyze sales trend and labor control
• Find potential prospective franchisee

Employee Oversight (30%)

• Coordinate employee schedule and hours
• Coordinate employee tasks
• Interview, hire, train and supervise employees
• Evaluate employees’ efficiency and productivity

Administrative Functions (20%)

• Submit assignments (schedules, pays, etc.) for employees
• Submit weekly data reports and business reports within company policy
• Send/receive data reports from the store

Qualifications & Skills

• Education: 4-year degree preferred
• Experience: Minimum 3 years’ experience in the food service industry as a chef
• Language: Fluent in English and computer skills
• Travel: Business travel up to 80%+ of the time
• Served Safe certified preferred
• Must have excellent customer service skills/self motivated

Employee Offered Benefits

AFCFC’s benefit package includes group medical, dental, and vision health benefits; basic life and AD&D, flexible PTO, paid holiday, and 401k retirement plan with company match provision

Position Overview

The Regional Manager will promote the sushi and other Japanese/Asian cuisines offered to customers/clients through the company’s values and missions with integrity, confidence, and knowledge. This position will also promote, develop, coordinate, and oversee all aspects of operations of an assigned region. The role will be working closely with Assistant Regional Managers, Field Supervisors, and franchisees in the business operations and will report to the Division Manager and General Manager. Essential functions of the position are listed below and must be performed with or without reasonable accommodation.

Key Responsibilities & Duties

• To protect AFC brand by all division members in stringent compliance with AFC system standard.
• To build strong and loyal account base by offering only approved products and services.
• Review business operations of all concepts for all accounts. Discuss business operations, procedures, and strategies to franchisees and field management.
• Manage and review scheduling for all field staff and Assistant Regional Managers.
• Coordinate with Assistant Regional Managers and marketing department with opening locations and new concepts possibilities.
• Organize and communicate effectively with all departments as necessary to ensure completion of all assigned tasks and projects.
• Ensure Assistant Regional Managers and field staff training needs are met.
• Maximize sales and profitability.
• Communicate closely with Assistant Regional Managers and Field Supervisors on all aspects of operations.
• Follow-up on training with technique learned and food safety guidelines.
• Ensure all Assistant Regional Managers and Field Supervisors are fully competent on Hot Foods Operations.
• Manage scheduling and maintaining of proper inventory for operations.
• Make plans and set regional goals.
• Develop training program for prospective franchisees and Field staff to master the “Art of Cooking.”
• Manage and resolve operation’s critical issues even after hours, weekends, and holidays as necessary.
• Occasionally oversee and evaluate the operations after hours and as necessary.
• Represent the company in the field at all times by dressing and appearing in a neat, orderly, and well-groomed manner.
• Perform other related duties as assigned.

Qualifications & Skills

• Minimum of 4 – 6 years’ experience managing/supervising staff in a multi- unit environment
• Must have previous experience in restaurant management and multi-line, preferably in sushi industry
• Experience in prepared packaged food is a plus
• Must be able to travel out-of-state for extended periods of time
• Must have an excellent customer/client service skill
• Must be a team player
• Must have good communication, oral, and written skills
• Excellent time management, scheduling, managerial, and organizational skills.
• Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure.
  

Physical Demands

• Prolonged periods standing and walking up to 8 hours or more
• Frequent bending, lifting, pushing, pulling of products, material, etc.
• Must be able to move/lift up to 50 pounds at times

Employee Offered Benefits

• Medical, Dental, Vision, Life Insurance, Supplemental Life, Voluntary Long-Term Disability
• Paid Time Off (PTO)
• Paid Holidays
• 401(k) Retirement Plan with Company Match
• Annual Bonus (Discretionary)

Salary: $62,400.00 – $72,072.00 per year
Work Location: Multiple Locations Open