Chef, Restaurant

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Description

Job Overview: The Executive Chef is responsible for theentire food service operation as pertains to food and non-food purchasing, storage, sanitation, cleanliness, cost control, quality control, portion control, recipe files, menu cycles, food presentation, inventories, & scheduling. Must oversee the preparation of all food items (for the Grill Room, Formal Dining Room, Banquets, Club Functions, and Beach Club) while maintaining the highest standards to produce an appealing and appetizing product.

Must be able to employ, train and evaluate all kitchen personnel including sous chefs, bake shop, nighttime cooks, daytime cooks, pantry cooks, grill cooks, and dishwashers. Your Responsibilities:

• Prepares food to specifications before and during operations.
• Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures.
• Cooks all food to Proper specifications in a timely manner.
• Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc.
• Ensures proper food temperatures are maintained and food is stored correctly.
• Ensures freshness and quality of all menu items.
• Packages all products to proper specifications.
• Performs opening, closing and side work duties as instructed and according proper guidelines.
• Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.
• Follows and upholds all health codes and sanitation regulations.
• Sets up and operates kitchen equipment.
• Uses waste control guidelines and records all waste on spoilage sheet.
• Ability to work varied hours/days, including nights, weekends, and holidays, as needed.
• Performs other duties assigned.

Skills & Qualifications:

• Minimum two years of formal culinary/quantity food service management training or commensurate experience
• Minimum two years of culinary preparation experience
• Minimum two years of culinary management experience in a similar high volume food service operation with similar duties and responsibilities
• If required by local and/or state regulations, must have or be able to obtain a food workers card.
• Experience working in a computer network environment utilizing Microsoft Word and Excel programs

Physical Requirements:

• Ability to lift 30 – 50 lbs.
• Work in an upright standing or sitting position for long periods of time.
• Reach with hands and arms.
• Communicate, receive, and exchange ideas and information by means of the spoken and written word.

Supervisory Responsibilities

• Plans the activities of and schedules all food production and food service sanitation employees to maximize productivity while minimizing labor costs to achieve and improve upon budgetary guidelines. Hires, disciplines, and when necessary, recommends termination of food production and food service sanitation employees according to venue guidelines and policies.

Additional Information

• Schedule:
  
  varies

What We Offer: As a full-time exempt associate, you will be eligible for full comprehensive benefits to include your choice of multiple medical plans, dental, and vision. In addition, you will be eligible for time off benefits, paid holidays, and a 401k with company match. Occasional travel may be required to attend training and other company functions. Compensation: $110, yearly Disclaimer Statement This is not an all-inclusive job description;

therefore, management has the right to assign or reassign schedules, duties, and responsibilities to this job at any time.Seniority level

• Seniority level
  
  Mid-Senior level

Employment type

• Employment type
  
  Full-time

Job function

• Job function
  
  Management and Manufacturing

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