SUMMARY

This position will supervise, manage and be responsible for all aspects of the outlet assigned. Ensures that all recipes, food preparations, and presentations meet restaurant’s specifications and commitment to quality. Demonstrates by example using proper food-handling techniques.

EDUCATION/EXPERIENCE

• College or culinary training or extensive cooking and production experience
• Must have a minimum of 3 years work in a food preparation position
• Must have a minimum of 1 years working in a supervisory role in a large kitchen

OTHER SKILLS AND ABILITIES

• Professional communication skills, oral and written
• Organizational and leadership skills
• Works well under pressure
• Can efficiently solve problems
• Commitment to quality service
• Basic math skills
• Knowledge of basic training techniques
• Awareness of local, state and federal health and sanitation laws
• Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine

SUPERVISORY RESPONSIBILITIES (If applicable)

• Must know how to work and train others in all areas of the kitchen and be able to prepare all food on menus
• Make sure all prep is getting done in a timely manner
• Order products for next day’s business
• Delegate work and requisition pick-ups to other employees
• Create daily specials for your outlet
• Keep employees motivated
• Keep everyone informed of special soups, anything we are out of
• Prepare proper weekly schedule according to forecasted business

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Exceptional culinary and knife skills are mandatory
• Must be a leader and have a great knowledge of both hot and cold food preparation and production
• Work well under pressure and meet deadlines effectively
• Good rapport with fellow employees and reflect positive attitude
• Assist in the training of employees to company standards
• Actively participates as a member of the management team
• Report to work on time, in uniform and with proper tools
• Complete all assignments requested of you
• Maintain a high standard of sanitation and safety
• Keep waste and spoilage to a minimum by proper rotation, storage, and usage of all food items
• Must follow proper grooming and dress standards set forth by the Employee Handbook
• Responsible for cleaning and sanitation of own area using Health Department guidelines
• Maintain open line of communication with supervisor
• Must understand and abide by environmental practices of the resort
• Other duties as assigned

SUPERVISORY RESPONSIBILITIES (If applicable)

• Must know how to work and train others in all areas of the kitchen and be able to prepare all food on menus
• Make sure all prep is getting done in a timely manner
• Order products for next day’s business
• Delegate work and requisition pick-ups to other employees
• Create daily specials for your outlet
• Keep employees motivated
• Keep everyone informed of special soups, anything we are out of
• Prepare proper weekly schedule according to forecasted busines