| Job Description |
| Supervise food storage, preparation and production to ensure safe and efficient handling in the kitchen. Ensures that all kitchens provide nutritious, safe, eye-appealing, properly flavored food. Other duties include menu planning, food preparation that are the establishment of quality standards, training of employees in the cooking methods, presentation techniques, portion control, and retention of nutrients. |
| Essential duties include, but are not limited to: |
- Maintain a professional appearance at all times, clean and well-groomed as per standard.
- Interviews, hires, evaluates, rewards, and disciplines kitchen personnel as appropriate.
- Orients and train kitchen personnel in property and department rules, policies and procedures.
- Trains kitchen personnel in food production principles and practices. Establish quality standards for all menu items and for food production practices.
- Plans and prices food items. Establishes portion sizes and standards of service for all menu items.
- Schedule kitchen employees in conjunction with business forecasts and predetermined budget.
- Controls food cost by establishing purchasing specifications, storeroom requisition systems, product storage requirements, standardization recipes, and waste control procedures.
- Trains kitchen personnel in safe operating procedures of all equipment, utensils and machinery.
- Established maintenance schedule in conjunction with manufacturer’s instructions for all equipment.
- Provides safety training in lifting, carrying, hazardous material control, first aid and CPR.
- Trains kitchen personnel to meet special requests, including low-fat, and low-calorie meals that are sugar-free.
- Maintain kitchen cleanliness in compliance with local health officials to realize a minimum score of 90 out of 100.
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| Qualification |
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Experience:
- Required to take and pass a Food Service Sanitations course within one year of accepting the position.
- Must be able to work various shifts and hours to include holidays and weekends.
- Specialized training equivalent to 2 years of college. Degree in culinary arts preferred.
- Minimum 5+ years’ experience in culinary arts.
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| Knowledge, skills, and abilities: |
- An established reputation of being a dynamic and team oriented leader with a proven ability to manage multiple priorities, inspire and elevate an individual or a team’s performance. Must be extremely guest and employee focused.
- Must be able to be on feet for 10-12 hours per day, withstand frequent changes in temperature environment; bend, stoop, reach, crouch, kneel, push and pull. Lift 55-70lbs, push or pull 100-200lbs.
- Must have an expert working knowledge and be highly proficient and skilled in the following:
- Food Storage and Identification
- Food Cooling and Thawing
- Managing and Expediting Orders
- Recipe Formulization and Yield
- Knife Handling and Sharpening
- Stock, Soup and Sauce Production
- Dry, Moist and Combination Cooking
- Pantry, Garde Manger Preparation
- Know Weights and Measures
- Must be able to communicate effectively through written policy, memorandum, E-mail, and verbally through public speaking and one on one.
- Must be proficient in Microsoft Word and Excel.
- Must be able to work independently.
- Must be able to sit, stand or walk for long periods of time (4 hours).
- Must be able to respond calmly and make rational decisions when handling employee conflicts.
- Must be able to maneuver throughout all areas of the property and from floor to floor either by stairways (minimum of 20 steps) or escalator.
- Must be able to lift and carry up to 50 lbs.; and, have the ability to push, pull, reach, end, twist, stoop and kneel.
- Respond to visual and aural cues.
- Must have the manual dexterity to operate a computer and other necessary office equipment.
Ability to establish and maintain effective working relationships with the general public, co-workers, and others.
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| Physical Demands and Work Environment: |
- Duties and responsibilities are typically performed in a professional office setting, but there may be times where you will need to be in operating areas. In these areas, you may be exposed to environmental factors including, but not limited to, second hand smoke and excessive noise.
- While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms, talk or hear; and taste or smell. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus.
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