SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Supervises daily cleaning of walk-in and reach-in boxes for safety reasons.
• Maintain a professional work environment with both Front of House and Back of House teams
• Perform stand up/ pre shifts in absence of Executive Chef
• Attend monthly Profit & Loss meeting in absence of Chef and Senior Sous Chef
• Maintains vacation schedule for proper staffing.
• Reports any equipment in need of repair to chef and engineering, for service.
• Performs other duties as requested, such as V.I.P. parties and staff meetings.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

· Thorough knowledge of hot and cold food preparation.
· Good working knowledge of accepted sanitation standards and health codes.
· Extensive skill in usage of slicers, mixers, grinders, food processors, etc.
· Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
· Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees and managers.
· Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc.
· Ability to perform duties in confined spaces.
· Ability to perform duties within extreme temperature ranges.
· Sourcing ordering and receiving the highest quality ingredients
· Developing, teaching, and maintaining all recipes and techniques
· Organizing a large team and holding the culinary and stewarding teams accountable for their _responsibilities
· Overseeing and maintaining a smooth professional service
· Maintaining all kitchen equipment and following up for any repairs needed
· Maintaining high standards of cleanliness and organization
· Overseeing scheduling and inventory to work within a set budget
· Act as the culinary leader in the kitchen during the Chef absence

EDUCATION

Any combination of education, training or experience that provides the required knowledge, skills and abilities.
High school education preferred. Culinary or Apprenticeship program preferred.

REQUIREMENTS

3 years of culinary experience in a similar size operation with supervisory experience is preferred.

• Minimum 2 years of experience in a managing capacity
• Minimum 4 years of experience in a quality-driven, high volume kitchen
• Culinary diploma or equivalent in experience strongly preferred
• Team-orientated and positive attitude
• Strong communication skills a must
• Business acumen and strong financial management of the kitchen operation
• Proficiency in verbal Spanish language a plus

POSITION PURPOSE

To train, oversee and coordinate all chefs’ staff in order to prepare, cook and present food according to hotel standard recipes.

ESSENTIAL FUNCTIONS

Assists with training, assigning duties and supervision of the kitchen staff during the preparation, cooking and garnishment of food items.
Ensures proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations and Resort protocols.
Adheres to control procedures for cost and quality.
Assists in menu planning activities.
Assists in scheduling culinary staff so that proper coverage is maintained while keeping payroll costs in line.

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Supervises daily cleaning of walk-in and reach-in boxes for safety reasons.
• Maintain a professional work environment with both Front of House and Back of House teams
• Perform stand up/ pre shifts in absence of Executive Chef
• Attend monthly Profit & Loss meeting in absence of Chef and Senior Sous Chef
• Maintains vacation schedule for proper staffing.
• Reports any equipment in need of repair to chef and engineering, for service.
• Performs other duties as requested, such as V.I.P. parties and staff meetings