Job Summary: Responsible to coordinate and participate in the activities of cooks and other kitchen personnel to provide an exceptional dining experience to members and guests. Essential Duties and Responsibilities: - Assigns culinary team members to stations and monitors proper food handling, preparation and cooking methods to assure menu selections are prepared in a timely manner and meet quality standards
- Actively participates in meal preparation and cooking according to standardized recipes
- Observes and tests food being cooked by properly taste testing and taking food temperatures using proper ServSafe procedures and guidelines
- Creates 'specials' and assists with recipe development. Modifies recipes to meet quality standards and submits recipes for revision.
- Participates in daily production meetings
- Monitors and directs kitchen personnel on proper portion control, reading and following recipes, proper use of weights and measures and proper ways to safely handle food
- Conducts training programs on cleanliness, proper hygiene, and food safety in accordance with the Dept. of Health
- May be required to assist with inventory and ordering duties as assigned by the Executive Chef
- Maintains a cleaning schedule to assure work areas are kept clean and sanitary
- Assures kitchens and related areas are set up and cleaned up using established cleaning guidelines and checklists
- Practices the proper operation of equipment to ensure personal safety and avoid damage to equipment
- Responsible to assure proper records are maintained for food production and ordering within the food management system
- Participates in recipe development
- Mentors, monitors and directs kitchen personnel
- Follows HACCP plan and all related food safety policies and procedures
- Performs other duties as assigned
Qualifications, Experience and Skill Requirements: - 1-3 years of culinary experience
- Must maintain a professional, neat and clean appearance and exhibit a positive attitude.
- Position has regular and direct contact with members and guests, requiring the employee to display an engaging personality, enthusiasm and energy throughout their shift.
- Must have supervisory, coaching and staff development skills
- Must have strong communication and interpersonal skills
- Must be well organized and detail-oriented
- Must have strong work ethic
- Must be dependable; regular attendance is required of this position as well as potential weekend and holiday hours.
- Possess the ability to manage multiple priorities and meet frequent short timeline goals and deadlines
- ServSafe Certified
Supervisory Duties: Mentors, monitors and directs kitchen personnel Working Condition: - Physical activity including long periods (6-8 hours) of standing, walking, bending, and, scooping.
- The employee will be required regularly to reach with arms and hands
- The employee occasionally will be required to lift up to 30lbs.
- Use of sight, hearing, wrist movement to serve meals and beverages, operate food service equipment and clean food service areas
- Specific vision abilities include close, distance, color, and peripheral vision, and depth perception
- Noise level is typically moderate to loud
- Work extended hours during golf and holiday season
- Work weekends and holidays
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