About this role
DUTIES AND RESPONSIBILITIES • 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. • 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.