Asst Chef Restaurant Buffet Americana

Responsibilities

• Train Master Cooks, Cooks, Pantry Workers, and Helpers on job responsibilities.
• Ensure requisitions are processed properly and placed in designated areas.
• Label and date all products to ensure safekeeping and sanitation.
• Maintain knowledge, understanding, and preparation of base sauces, stocks, and soups.
• Ensure food quality is superior and take action to correct any irregularities.
• Communicate with management and service staff in order to fulfill and address any issues or needs requested by guests and employees.
• Assist the Executive Chef by controlling purchasing, receiving, purveyor lists, and inventory of all kitchen items.
• Prepare and administer kitchen schedule.
• Assist Executive Chef by establishing goals and objectives that focus on profit, product, and people.

Qualifications

• High school diploma or equivalent.
• Two (2) years of experience in a similar resort setting or high-volume restaurant production.
• One (1) year of supervisory experience in restaurant environment.
• ServSafe Certification
• Knowledge of large production kitchen equipment.
• Knowledge of F&B preparation and presentation.
• Apply advanced knife skills required for service.
• General knowledge of mathematical skills including addition, subtraction, multiplication, and division.
• Able to lead and mentor a team.
• Able to work under pressure.
• Able to multi-task and work well in a fast-paced, team-oriented environment.
• Excellent organizational skills to function effectively under time constraints and within established deadlines, with particular attention to detail.
• Excellent customer service skills and interpersonal skills to effectively communicate with all business contacts.