Job Description

Job Summary

Responsible to assist the executive chef in the preparation, production and consistency of all food served in the dining room. Responsible for management of the kitchen in terms of controlling food and labor costs, sanitation, supervision and training of kitchen staff and stewards. To ensure the highest level of member care and satisfaction at all times.

Essential Functions

• Directs food preparation and collaborates with Executive chef.
• Helps in day-to-day production of the food.
• Produces high quality plates, including both design and taste.
• Oversees and supervises kitchen staff.
• Assists with menu planning, inventory, and management of supplies.
• Ensures that food is top quality and that kitchen is in good condition.
• Keeps stations clean and complies with food safety standards. Ensures the refrigerators and properly maintained and clean.
• Ensures kitchen team is working safely and ensures a safe working environment.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Prepares food properly following recipe standards.
• Assist with Scheduling.
• Trains new employees.
• Orders food supplies. (coordinate with Purchasing manager and executive chef)
• Monitors and maintains kitchen equipment.
• Solves problems that arise and seizes control of issues in the kitchen.
• Ensure kitchen is managing budgeted labor. Ensure employees take appropriate breaks.
• Direct the preparation of staff meals. Utilize low-cost items and utilize items that need to be used up.

Knowledge, Skill, Experience:

• Formal culinary training.
• Minimum of two years experience.

Schedule:

Required to work a varied schedule including weekends, evenings and holidays.

Working Conditions:

While performing the duties of this job, the employee is regularly required to walk, talk, hear, taste and smell. The employee frequently is required to stand, use hands and fingers to handle and utilize objects, tools and controls. Occasionally, may be required to lift 10 to 60 lbs. Temperatures vary from freezer to oven.

Physical Tasks:

Lifting/Carrying 20lbs or more, pushing over 20lbs, Keyboard/Ten Key, Fingering, Handling (grasping, holding), Repetitive Motion – Hands, Repetitive Motion- Feet, reach over shoulder, reach overhead, reach outward, Climb, Crawl, Kneel, Squat, Sit, Walk-Slippery Surfaces, Stand, Bend.

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