SUMMARY Directs, coordinates, and participates in activities of cooks and other kitchen staff. This position is considered a technical expert, teacher, and trainer whose focus is on the improvement of the restaurant’s food preparation, service levels, menu development, organization, and cleanliness.

EDUCATION AND/OR EXPERIENCE

• High School or GED equivalent preferred.
  CERTIFICATES, LICENSES, REGISTRATIONS None required.

PHYSICAL DEMANDS/WORK ENVIRONMENT The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Standing and walking are constant conditions.
• Repetitive handling.
• Constant and frequent reaching, maneuvering, or positioning oneself, etc.
• Work near machinery and/or moving mechanical parts.
• Exposure to hot and cold temperatures, as well as toxic fumes.
• Ability to stand or sit for long periods of time.
• Ability to maneuver, position, reach, stretch, and transverse oneself without any difficulty.
• Ability to effectively work at different heights.
• Works in tiring or uncomfortable positions for long periods of time.

ESSENTIAL DUTIES AND RESPONSIBILITIES INCLUDE THE FOLLOWING:

• Designs menus, oversees purchases, production levels, and inventory controls.
• Recruits, hires, trains, and develops the kitchen staff. Cross-trains staff and assesses performance through the performance review process.
• Cooks selected items, plans, and prices menu items. Prepares and creates special recipes for minimum yearly menu changes.
• Controls food, purchasing, and labor costs to meet or exceed company budget expectations.
• Regularly inspects food quality, preparation, and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance.
• Coordinates all activities for kitchen and other production and kitchen service employees.
• Maintains ticket time expectations, organization and labeling standards, as well as cleanliness of the kitchen beyond the Department of Health standards.
• Develops recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints.
• Participates in other menu planning activities to include the determination of purchasing specifications, recipe testing, and menu development.
• Assists kitchen staff in areas such as plate presentation, special function menu planning, and the design of new service areas.
• Prepares and analyzes operational reports for adverse trends and makes appropriate recommendations.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Monitors sanitation practices to ensure that employees follow standards and regulations.
• Checks the quantity and quality of received products.
• Orders or requisitions food and other supplies needed to ensure efficient operation.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Inspects supplies, equipment, and work areas to ensure conformance to established standards.
• Determines how food should be presented, and creates decorative food displays.
• Instructs cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Estimates amounts and costs of required supplies, such as food and ingredients.
• Collaborates with other personnel to plan and develop recipes and menus, taking into account such factors as the seasonal availability of ingredients and the likely number of customers.
• Performs all other duties as assigned.

QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below 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.

• Ability to position cooking materials and utensils on both high and low shelves.
• Excellent written and verbal communication skills along with reading comprehension.
• Ability to handle sharp equipment, including but not limited to knives, forks, and other slicing equipment.
• Mobility is required throughout the shift.
• Understanding and knowledge of safety, sanitation, and food handling procedures.
• Ability to work in a team environment.
• Ability to work calmly and effectively under pressure.
• Must be committed to quality service and customer satisfaction.
• Must be able to utilize problem-solving techniques.
• Ability to follow directions and cook well with resort policies and standards in mind.

PHYSICAL DEMANDS/WORK ENVIRONMENT The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Standing and walking are constant conditions.
• Repetitive handling.
• Constant and frequent reaching, maneuvering, or positioning oneself, etc.
• Work near machinery and/or moving mechanical parts.
• Exposure to hot and cold temperatures, as well as toxic fumes.
• Ability to stand or sit for long periods of time.
• Ability to maneuver, position, reach, stretch, and transverse oneself without any difficulty.
• Ability to effectively work at different heights.
• Works in tiring or uncomfortable positions for long periods of time