Description
Essential Job Functions:
· Supervise set-up for assigned work stations.
· Expedite food orders of work stations.
· Check on and maintain all pars.
· Supervise rotation, cover and date all food items.
· Supervise preps for following day. Inventory and requisition food items for next day.
· Supervise set-up/breakdown and serve food at functions.
· Supervise post-service clean-up of work areas. Checks refrigeration, freezers and dry storage areas.
· Monitor food supplies and notify Sous Chef of food shortages and equipment failures.
· Review daily production lists.
· Maintain knowledge of food products, their uses/availability and of all menus, and assist/train other culinary staff. Promote teamwork and positive morale among staff.
· Monitor and enforce standards for proper food handling, sanitation and safety, at all times. Ensure adherence to all applicable state and local health and safety regulations.
· Performs all functions of Cook position.
Other Duties & Responsibilities:
· Assist in inventory counts and controls, to maintain cost effectiveness of culinary operation.
· May perform other assignments and duties, as area needs require.
Requirements
· Strong knowledge, skills and understanding in all aspects of culinary field.
· Advanced culinary knife skills; strong knowledge of various cooking methods, preparation of soups, sauces and stocks; butchering; product identification.
· Minimum 5 years culinary experience, with evidence of formal culinary training.
· Strong communication and interpersonal skills, with ability to read, write, speak, and understand English.
· Ability to perform basic arithmetic (add, subtract, multiply, divide), with understanding of fractions and units of measure.
· Demonstrated leadership, supervisory, and organizational skills, with proven ability to motivate and train staff.
· Thorough knowledge and understanding of health, safety, and sanitation standards/regulations, and methods/practice.
Summary
Lead, train, and assist culinary staff dining team to maintain established quality standards. Monitor preparation of all menu items by cooks, under direction of Executive Chef and Executive Sous Chef. Prepare and plan menu items and special requests, as assigned by Executive Chef and Executive Sous Chef.