Serves as “second-in-command” of the kitchen: assists the Executive Chef in supervising food production. Supervises food production personnel, assists with food production tasks as needed, and assures that quality and cost standards are consistently maintained.

Essential Job Functions:

• Delivers and promotes prompt, courteous, and friendly service to all members, guests, and employees.
• Motivates and directs staff members on a daily basis.
• Trains new staff members.
• Prepares or directly supervises the daily preparation of soups, sauces, and “specials.”
• Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning, and issuing for food production.
• Assumes complete charge of the kitchen in the absence of the Executive Chef.
• Assists Executive Chef with supervision of employees, sanitation and safety, menu planning, and related production activities.
• Consistently maintains standards of quality, cost, presentation, and flavor of foods.
• Ensures proper staffing for maximum productivity and high standards of quality.
• Controls food and payroll costs to achieve maximum profitability.
• Makes recommendations for maintenance, repair, and upkeep of the kitchen, its equipment, and other areas of the club.
• Prepares reports, costs menus, makes schedules, and performs administrative duties as assigned by the Executive Chef.
• Personally works in any station assigned by the Executive Chef.

The statements contained herein describe the scope of the responsibility and essential functions of this position, but should not be considered to be an all-inclusive listing of work requirements. Individuals may perform other duties as assigned including work in other areas to cover absences or relieve to equalize peak work periods or otherwise balance the workload.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily and safely. The requirements listed 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. Please speak to your supervisor if you feel that you require an accommodation.

Education/Certificates/Licenses/Training:

• High School Diploma required.
• Culinary degree or continuing education in the culinary field preferred.
• Must obtain any required local and state licenses or certifications.

Experience/Background/Knowledge:

• Prior experience working in the kitchen of a dining facility.

Physical Requirements:

While performing the duties of this job, the employee is regularly required to stand and talk or hear. The employee frequently is required to walk; use hands to finger, handle, or feel; reach with hands and arms; and climb or balance. The employee is occasionally required to sit; stoop, kneel, and crouch; and taste or smell. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.

• Prompt, courteous, and friendly service.
• Training for new staff members.
• Opportunities for career development.
• Assistance with licensing and certification.

• Ability to communicate effectively in a fast-paced environment.
• Math computations for budgeting and cost analysis.
• Knowledge of fine dining meal preparation.
• Experience in a kitchen of a dining facility.