•Prepares and cook foods of all types, either on a regular basis or for special guests or functions.
•Supervise and coordinate activities of cooks and workers engaged in food preparation.
•Makes recommendations and suggestions in hiring, terminating, suspending and counseling to the venue Chef.
•Collaborate with other personnel to plan and develop recipes and special menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
•Check the quality of raw and cooked food products to ensure that standards are met.
•Check the quantity and quality of received products.
•Demonstrate new cooking techniques and equipment to staff.
•Determine how food should be presented, and create decorative food displays.
•Determine production schedules and staff requirements necessary to ensure timely delivery of services.
•Inspect supplies, equipment, and work areas to ensure conformance to established standards.
•Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
•Monitor sanitation practices to ensure that team members follow standards and regulations.
•In the absence of the Restaurant Chef order or requisition food and other supplies needed to ensure efficient operation.
•Develops and documents all recipe specs, and control procedures.
•Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.
•Create and maintain on-line templates for Production, Commissary Ordering and Transfers
•Responds to guest service issues
•Monitor payroll/punch edits
•Inspects all food safety documentation for accuracy and consistency.
•Facilitates the flow of pertinent information from management to team members and from the team members to the Restaurant Chef
•Administers production schedules and staff requirements necessary to ensure timely delivery of services.
•Instructs cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
•Monitors sanitation practices to ensure that team members follow standards and regulations.
•Follows all recipes, specs, and control procedures.
•Create and utilize a comprehensive and sustainable employee engagement strategy through both formal and informal feedback as well as constant communication
•Performs all other duties as assigned.
QUALIFICATION REQUIREMENTS
•High school diploma or GED. Culinary degree or formal apprenticeship preferred.
•Two or more year's restaurant and/or kitchen supervisory experience required.
•Strong organizational and interpersonal skills required.
•Appropriate licenses, as required.
•ServSafe® certification, or ability to become certified, required and knowledge of HACCP standards required.
•Must be at least 21 years of age.