Assists in the direct supervision of culinary staff, food production, scheduling, training, maintaining quality standards and food cost control so as to create quality food products.
Essential Duties:
• Oversees and manages food preparation for a specific area of the kitchen (i.e. restaurant line, banquets, shifts). • Supervises and ensures production of consistently high quality food. • Adheres to established control procedures for cost and quality such as food production charts, par levels on inventories, standardized recipes, use records, food costing sheets, etc. • Ensures that all recipes are followed and prepared on a consistent basis.
Responsibilities:
• Monitors and checks the maintenance of all kitchen equipment daily. • Maintains and directs a quality sanitation program. • Maintains and implements daily food prep lists. • Assists Executive Chef with the ordering of all food products. • Assigns duties to associates for efficient operation of the kitchen. • Maintains and evaluates existing food concepts. • Assists in the development of new food concepts. • Assists in the achievement of budgetary objectives for the Food and Beverage Department. • Process requisitions for supplies quickly and accurately. • Trains and supervises associates in the proper preparation of menu items and operation of equipment. • Assists in developing ongoing training programs. • Ensures proper receiving, storage (including temperature checks setting) and rotations of food products so as to comply with health department regulations.
Management Responsibilities:
• Assists Management the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems. • Assists in the management of department members that may include, but is not limited to: Cooks, Stewards.
Requirements:
• Regular and reliable attendance. • Incorporates safe work practices in job performance.
Education/Experience:
• Certificate from college, technical school or accredited facility; or • Three to six months related experience and/or training; or • Equivalent combination and experience.
Physical Demands:
• Frequently stands and walks; uses hands; talks or hears. • Regularly reaches with hands and arms, tastes or smells. • Occasionally sits and stoops, kneels crawls or crouches. • Frequently lifts up to 25 pounds and occasionally lifts up to 100 pounds.
Environment/Noise:
• Occasionally works in wet or humid conditions (non-weather); may come into contact with toxic or caustic chemicals. • Occasionally works in extreme cold or heat (non-weather); may work in outdoor weather conditions. • Noise level is moderate.