Chef

GENERAL PURPOSE

The Chef is responsible for every aspect of culinary creativity and kitchen operations. Accountable for overall food quality while enduring adherence to sanitation and safety standards.

Essential Functions

• Applies effective problem-solving techniques under a variety of circumstances to ensure business needs and goals are met.
• Ensures proper equipment operation/maintenance.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas always.
• Establishes and maintains relationships with food service vendors and contractors for purchasing.
• Hands on preparation of all food during scheduled shifts including breakfast, lunch, breaks and special events.
• Maintains a consistent presence in the front of the house, offering acknowledgement and welcoming customers at all meal periods.
• Prepares weekly food and product orders based on business needs.
• Responsible for maintaining departmental budget.
• Responsible for training, managing kitchen personnel and supervising/coordinating all related culinary activities.
• Selects and develops recipes; creates menus for all culinary related functions.
• Establishes food presentation technique and quality standards.
• Performs additional responsibilities as requested to achieve business objectives.

Qualifications

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Education/Experience: Bachelor's Degree or two-year associate’s degree in applied culinary arts or Hospitality Management or equivalent professional experience required. Five years supervisory experience of a commercial kitchen, private club or other similar food service setting.
• Skills And Abilities: Must have valid Serve Safe Manager and Serve Safe Allergan certifications or obtain within six months of hire. Strong knowledge of county and state food sanitation regulation. Must have extensive knowledge of food production and cooking techniques. Strong business acumen, financial evaluation skills and competency. Capable of delegating multiple tasks. Well-developed leadership, communications, and interpersonal relationship skills. Proven and in-depth knowledge of hospitality management activities and practices. Able to lift 50lbs. Ability to bend, twist and stand for periods of up to 10 hours.

PHYSICAL DEMANDS

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Must be able to perform all essential functions of the position with or without accommodations.