General Purpose:

Assists in direct supervision of culinary staff, food production, scheduling, training, maintaining quality standards and food cost control to create quality food products.

Essential Duties:

• Oversees and manages food preparation for a specific area of the kitchen (i.e. restaurant line, banquets, shifts).
• Supervises and ensures production of consistently high-quality food.
• Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records, food costing sheets, etc.
• Ensures all recipes are followed and prepared consistently.
• Monitors and checks the maintenance of all kitchen equipment.
• Maintains a quality sanitation.
• Maintains and implements daily food prep.
• Assists Executive Chef with the ordering of all food.
• Assigns duties to associates for efficient operation.
• Maintains and evaluates existing food concepts.
• Assists in the development of new food concepts.
• Assists in the achievement of budgetary objectives for the Food and Beverage.
• Processes requisitions for supplies quickly and accurately.
• Promotes effective communication among the operational departments that interact with the kitchen such as Banquets, Restaurant and Snack.
• Trains and supervises associates in the proper preparation of menu items and operation of equipment.
• Ensures proper receiving, storage (including temperature setting) and rotations of food products to comply with health department regulations.
• Assists the department manager in interviewing, training, planning and assigning duties.
• Makes recommendations when hiring, evaluating performance, rewarding, and disciplining associates.
• Addresses complaints and resolves issues.
• Assists in the coordination of department members that may include, but is not limited to: Cooks and Stewards.
• Regular and reliable attendance is required.
• Performs other duties as required.

Education/Experience:

Certificate from college, technical school or accredited facility; or three to six months related experience and/or training; or equivalent combination and experience.

Physical Demands:

Frequently stands and walks; uses hands; talks or hears. Regularly reaches with hands and arms, tastes or smells. Occasionally sits and stoops, kneels crawls or crouches. Frequently lifts up to 25 pounds and occasionally lifts up to 100 pounds (team lift).

Environment/Noise:

Occasionally works in wet or humid conditions (non-weather); may come into contact with toxic or caustic chemicals. Occasionally works in extreme cold or heat (non-weather); may work in outdoor weather conditions. Noise level is moderate.

Certificates/Licenses:

Food Safety and Sanitation Training or Safe Serve Manager Certificate.

Job Knowledge, Skill, and Ability Preferences:

Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English). Knowledge of accepted sanitation standards and applicable health regulations.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

• Assistance with food production and scheduling.
• Training and development opportunities.
• Support in maintaining quality standards.
• Opportunity for hands-on experience in a kitchen environment.

• Certificate from college, technical school or accredited facility.
• Three to six months related experience and/or training.
• Ability to read and speak English.
• Knowledge of food safety and sanitation standards.