JOB OVERVIEW:                   Plan, prep, set up and provide quality service in restaurant food production for menu items and specials in accordance with standards and plating guide specifications. Direct, train and monitor performance of line Cooks. Maintain organization, cleanliness and sanitation of work areas and equipment. Ensure all employees attend daily line-ups and that standards and procedures are followed at all times.

REPORTS TO:                       Executive Chef, Chef de Cuisine

KEY RELATIONSHIP:

• Internal: Kitchen Staff, Stewarding Staff, F&B Staff
• External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors.

STANDARD SPECIFICATIONS:      

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently.

Qualifications:

Essential:

• High school diploma or equivalent vocational training certificate
• Previous Management/Supervisory experience
• 1-2 years experience as a Supervisor, Sous Chef or Chef at a 5 star hotel or restaurant
• Food handling certificate
• Ability to communicate in English with guests, co-workers and management to their understanding
• Ability to compute basic mathematical calculations
• Ability to provide legible communication

Desirable: 

• Sanitation certificate
• Culinary College Degree