JOB OVERVIEW

Assist in managing a single food and beverage outlet or a shift or section of food and beverage operations. Supervise kitchen employees and entry-level Culinary Staff in the preparation and cooking of various food items and their garnishment and presentation. Responsible for menu planning and development and cost control.

QUALIFICATIONS AND REQUIREMENTS

• Completion of a high school diploma or equivalent, plus two years of experience as a chef/cook, or equivalent combination of education and culinary/kitchen operations experience. Degree or certificate in culinary arts preferred
• Friendly and hospitality-focused
• Attention to detail
• Ability to work under pressure in a fast-paced, stressful environment

. This job requires the ability to perform the following:

• Carrying or lifting items weighing up to 50 pounds
• Remain stationary for extended periods
• Moving about the kitchen
• Handling food, objects, products and utensils
• Bending, stooping, kneeling

DUTIES AND RESPONSIBILITIES

• Supervise activities of the daily operation of the kitchen, communicate goals, and assign/schedule work. Communicate and enforce policies and procedures.
• Recommend and initiate disciplinary or other staffing/human-resource-related actions by company rules and policies. Alert management of potentially serious issues. Assist with employee selection, training and development, and performance coaching.
• Assist in developing new menu concepts. Develop, test, and cost out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared and sold in the assigned area of responsibility.
• Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
• Inspect the cleanliness of the line floor and all kitchen stations. Maintain and strictly abide by proper storage procedures and provincial sanitation and health regulations. Notify the Maintenance Department of any needed repairs.
• Review the following day’s menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures.
• Manages the kitchen and assumes responsibility in the absence of the executive chef.
• Maintain and enforce procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and control costs.
• Assist in determining the minimum and maximum stocks of all food, material and equipment.
• Assist in cooking and food preparation as required.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. Assist sales, catering, and banquet staff with banquets, parties and other special events.

ACCOUNTABILITY:

• Assists Executive Chef in supervising the preparation of food for multiple F&B outlets or facilities or may independently supervise food preparation for one or more outlets. Primary duty is professional chef work and supervision of other culinary employees