PRIMARY OBJECTIVE OF POSITION:

Train, supervise and work with all chefs and staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products.

RESPONSIBILITIES AND JOB DUTIES:

• Assigns, in detail, specific duties to all employees under supervision for efficient operation of kitchen.
• Employs math skills to follow recipes, prep sheets, and inventory controls.
• Select, train and supervise kitchen staff in the proper preparation of menu items and all areas of kitchen operations.
• Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line according to established budgets and re-forecasts.
• Ensure proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations.
• Adhere to control procedures for cost and quality, portioning, presentation.
• Maintain specific set food and labor cost, established budgeted numbers and re-forecasts.
• Supervises daily cleaning of walk-in and reach-in boxes for safety reasons.
• Maintains vacation schedule for proper staffing.
• Reports any equipment in need of repair to chef and engineering, for service.
• Performs other duties as requested, such as V.I.P. parties and staff meetings.

EDUCATION REQUIRED:

• Any combination of education, training or experience that provides the required knowledge, skills and abilities.
• Culinary College Degree preferred. 

LICENSES OR CERTIFICATES:

• CPR Certification and/or First Aid Training preferred.
• Appropriate local sanitation/food handler’s certification required.
• Ability to obtain any government required license or certificate.

PHYSICAL DEMANDS:

While performing the duties of this Job, the employee is regularly required to walk, use hands to finger, handle, feel; reach with hands and arms; climb or balance; stoop, kneel, crouch or crawl and talk and hear.  The employee is occasionally required to stand and taste and smell.  The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and the ability to adjust focus. Employee must be able to use a chef knife.