About this role
Educations & Qualifications: Formal culinary training with a minimum of 3-5 years of culinary production experience in a high volume kitchen environment required. Previous supervisory experience preferred. Must be proficient in all stations of the kitchen. ServSafe Certification is required or the ability to obtain the certification with 3 months of hire. Must be able to stand for all or most of 8-10 hour shift and work a minimum of 6 days and 55 hours per week during the Park season; must be able to start as early 3 AM or 4 AM during the off-season. Must effectively work in a high-volume, fast-paced, guest-service oriented environment and maintain a positive attitude. Starting Pay Range: $15.16 - $17.57 an hour.
Essential Functions: • Must be able to work a variety of days, times and hours based on the needs and volume of the business over a 7-day period. Early mornings, weekends and holidays will be required during the Park season and as early as 3 AM or 4 AM start times will be required during the off-season. • Produce all food according to recipes, correct portion size and temperature. • Ensure all products used are of a high quality. • Ensure all areas are clean and sanitized. • Ensure every food item leaving the kitchen is of the highest quality in flavor and presentation. • Assist in the management of staff during daily operations to ensure adherence to company and department policies, procedures and all health and safety regulations. • Assist Executive Chef with employee schedules and production schedules. • Assist in monitoring staff breaks and job assignments according to child labor laws. • Ensure job assignments have been effectively completed in a timely manner. • Report disciplinary issued and department/company policy violations to Executive Chef for action and follow through. • Lead production team toward completion of daily work assignments, ensuring the highest level of guest satisfaction, teamwork and financial/operational performance. • Assist Executive Chef in all food preparation, ordering, inventory control, training and other tasks assigned. • Practice and ensure all food service team members follow food safety guidelines. Monitor and document temperatures as directed and required. • Assist with food production at DelGrosso Park subsidiary organization(s) as directed in the off-season. This may require early morning hours during the off-season as early as 3 AM or 4 AM to accommodate the food production schedule. Other Responsibilities: • Maintain and protect employee, customer, and consumer confidentiality. • Report to and from work at assigned time. • Complete other duties as assigned. • Must be honest and reliable. • Must be able to work in a team atmosphere. Provide help and support to co-workers on an ongoing basis. • Adhere to dress code policy.