Restaurant Chef

Positions open:

• Garde-Manger Chef
• Pub Restaurant Che

Summary

Provides outstanding service to members and guests in a professional and courteous manner. Assists in meal planning, labor costs, equipment/supply requirements for the department. Maintains accountability for cost, utilization, and performance of employees and equipment. Performs all methods of cookery, portion control, and garnish all dishes in accordance with standards set by the company. Through teamwork, assists other members of department in achieving departmental vision and goals.

Essential Duties and Responsibilities

• Maintains high standards of quality of food production to ensure member/guest satisfaction.
• Prepares all menu items according to standard recipes and ensures employees meet the standards established by the company. Provides ongoing training to Jr. Sous Chefs, Line Cooks, Buffet Stewards, and Buffet Attendants.
• Assumes responsibility as the Kitchen Supervisor during all meal periods, including banquets, in the absence of the Executive Sous Chef/Executive Chef.
• Responsible for all training and menu specifications. Instructs employees in the details of preparing menu items according to recipe cards.
• Ensures proper handling and storage of all product.
• Assumes responsibility for controlling kitchen's labor costs.
• Works with Executive Sous Chef/Executive Chef to develop menus for the Club and private functions. Assists with menus and in all food service related areas.
• Leads by example to ensure professionalism and high morale amongst all kitchen staff.
• Maintains preventative maintenance procedures and records for kitchen all equipment.
• Ensures consistently on the opening and closing procedures of the kitchen.

Other Functions

• Operates within all established guidelines, policies, standards, and constraints as set by the Club and the Food & Beverage operation.
• Works with Executive Sous Chef/Executive Chef to plan Club and private functions. Assists with menus and in all food service related areas.
• Assists with the set-up and breakdown of events which may include ice displays.

This position guide does not state or imply that the above are the only duties and responsibilities assigned to this position. Employees holding this position will be required to perform any other job related duties as requested.

Supervisory Responsibility

Directly supervises Jr. Sous Chefs who supervise 15+ employees along with directly supervising Buffet Attendants and Buffet Stewards. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Competencies

To perform the job successfully, an individual should demonstrate the following competencies.

• Problem Solving - Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully; Develops alternative solutions; Works well in group problem solving situations; Uses reason even when dealing with emotional topics.
• Customer Service - Manages difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service ; Responds to requests for service and assistance; Meets commitments.
• Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
• Safety and Security - Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly.
• Teamwork - Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

Associate's degree (A. A.) or equivalent from two-year college or technical school; or three years related experience and/or training; or equivalent combination of education and experience. Culinary Arts Diploma Preferred.

Language Skills

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

Mathematical Skills

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

Reasoning Ability

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Computer Skills

• Proficient in MS Office

Certificates, Licenses, Registrations

• ServSafe Certification, or abilty to obtain upon hire

Other Skills and Abilities

• Ability to visually inspect and taste food preparation.
• Must be fluent in English, both oral and written.
• Must be able to read and follow recipes.
• Maintains responsibilities for precisely requisitioning product needed for operation.

Other Qualifications

• Excellent organizational and communication skills.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; talk or hear and taste or smell. The employee is frequently required to reach with hands and arms. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Work Environment,

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the employee is frequently exposed to moving mechanical parts; high, precarious places and extreme heat. The employee is occasionally exposed to wet and/or humid conditions and extreme cold. The noise level in the work environment is usually loud.