SUMMARY
Responsible for planning and directing food preparation in the kitchen. This will involve a large degree of supervising other kitchen staff. Will oversee inventory levels, food costs, kitchen labor, preparation of food, presentation of food, managing supplies and reporting to Director of Food & Beverage. As Executive Chef, the employee would also aide in making sure the kitchen is up to safety standards and that the staff are obeying sanitation rules. Employee must have the ability to work varied hours/days, including evenings, weekends and holidays as needed. No set schedule, schedule is subject to change and hours are based on events.
ESSENTIAL RESPONSIBILITIES include the following. Other duties as assigned.
1. Employee is dedicated to meeting and/or exceeding the expectations and requirements of internal and external customers while consistently exhibiting courteous, respectful, non-defensive and appropriate communications; trusted, truthful, respectful of others.
2. Create, establish and plan menus for the entire operation including all catering, banquet, concessions, and backstage catering.
3. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws; interview, hire, train and supervise Kitchen employees; assign and direct work and work locations; address complaints and resolve problems.
4. Determine, develop, and implement policies, procedures and training to insure food service sanitation standards meet or exceed all local, state and/or Federal guidelines at all times.
5. Implement recipe cards for all food items prepared in the facility including item ingredients, target product costs and preparation methods to include HAACP guidelines.
OTHER DUTIES
1. Prepares food to specification before and during events: Estimate food requirements. Orders food for events. Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules and policy and procedures. Cooks all food to proper specification in a timely manner (Time Management). Manages food and labor costs (work directly with Director of Food & Beverage on this)
2. Sets up and utilizes kitchen equipment to prepare food items such as knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc. Ensures proper food temperatures are maintained and food is stored correctly, labeled and dated.
3. Ensures freshness and quality of all menu items. Packages all products to proper specifications. Performs opening, closing and side work duties as instructed and according to proper guidelines. Makes sure all food is prepped and ready for future events.
4. Keeps kitchen and equipment clean, organized, sanitized and sufficiently stocked. Follows and upholds all health codes and sanitation regulations.
5. Uses waste control guidelines and records all waste on spoilage sheet or board.
6. Performs other duties as assigned by the Director of Food & Beverage.
7. Demonstrates new cooking techniques and new equipment to kitchen staff.
SUPERVISORY RESPONSIBILITIES
Supervises the kitchen staff to make sure all food preparation and food presentation is met and done correctly and in a timely manner. Makes sure that kitchen staff follow proper procedure and ensure that safety measures are being met and followed through. Reports to Director of Food & Beverage if any disciplinary action is necessary.
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. Qualified applicants must be available to work primarily nights and weekends, and occasionally holidays.
EDUCATION and/or EXPERIENCE
1. Bachelor's degree and/or minimum two years of formal culinary/quantity food service management training or commensurate experience; minimum two years culinary preparation experience; minimum two years culinary management experience in a similar high volume food service operation with similar duties and responsibilities.
2. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
CERTIFICATES, LICENSES, REGISTRATIONS
1. Applicant must possess current, valid driver's license and a current working home telephone with a number that can be accessed by building management personnel for business contact purposes.
2. Must have or be able to obtain current certifications and licenses required by local, state, and/or Federal guidelines for food production management.
3. Must be able to successfully complete training to be ServSafe certified through the National Restaurant Association.
LANGUAGE SKILLS
1. Ability to speak and understand English.
2. Ability to read and interpret documents such as instructions, policies and procedures.
3. Ability to write routine reports.
4. Ability to deal effectively and courteously with the general public.
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 position.
1. While performing the duties of this job, the employee is regularly required to reach with hands and arms and talk or hear.
2. The employee frequently is required to stand; walk; sit; and use hands to finger, handle, or feel.
3. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl.
4. The employee must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds.
5. Specific vision abilities required by this job include close vision, distance vision, color vision, and ability to adjust focus.
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.
1. While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts and risk of electrical shock.
2. The noise level in the work environment is usually moderate.
CONCLUSION
The above statements are intended to describe the general nature and level of work being performed by the person assigned to this position. This is not an all-inclusive list of responsibilities, duties, and skills required of this position.