Job Description

SUMMARY:

Responsible for supervising the staff and activities of a specific section of kitchen operations.

 

ESSENTIAL FUNCTIONS:

Essential functions as defined are ILLUSTRATIVE ONLY and not a comprehensive listing of all functions and duties performed by incumbents within this classification.  Essential duties and responsibilities may include, but are not limited to, the following:

 

  • Ensures operations are organized and that meals are prepared, delivered on-time and in adherence to accepted standards.
  • Assists with training of staff.
  • Focus on complies with all food safety and hygiene requirements
  • Assists with development and planning of menu and daily specials.
  • Prepares, cooks, and portions meals.
  • Communicates to supervisor the need for additional staff for large groups or events.
  • Maintains currency in food industry and trade trends for the good of the establishment and the profession.
  • Ensures that food preparation equipment, cooking and serving utensils, and the kitchen work areas are orderly, clean and sanitary.
  • Reads and follows menus and recipes and computes basic mathematical calculations.
  • Reports any mechanical issues with the Engineering Department.
  • Stores leftover food appropriately, inventories and maintains stocks of food and supplies; receives food and supplies, unpacks and stores in the appropriate location.
  • Assists with china, silver and glass inventory; maintains storeroom organization including par levels of equipment in outlet storage cages.
  • Assists with breakage control procedures, also responsible for the care and contrition of plates, bowls and all food service vessels.
  • Ensures adherence to stringent hygiene requirements and that staff that are ill or injured receive the correct treatment or are not allowed to work.
  • Ensures adherence to safety and emergency procedures required to protect hotel and guest property.
  • Resolves customer complaints/queries satisfactorily.
  • Contributes to the efficiency and effectiveness of the unit's service to its customers by offering suggestions and directing or participating as an active member of a team.
  • Demonstrates courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment.

                           

Skills / Requirements

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 and/or skill required.

 

Education and Experience:

High School Diploma/GED supplemented by formal coursework in culinary sciences; AND two (2) years of experience as a journey-level cook; OR an equivalent combination of education, training and experience.

 

Required Knowledge and Skills

Knowledge of:

  • Principles, practices and techniques of the cooking trade.
  • Food and beverage products, menus and promotions.
  • Policies and procedures of the department.
  • Principles, methods and equipment used in meal preparation in a restaurant setting.
  • Safe work practices and sanitation related to food preparation and service.
  • Inventory and record keeping principles and practices.
  • Customer service principles and practices.
  • Correct business English, including spelling, grammar and punctuation.
  • Techniques for dealing with a variety of individuals from various socio-economic, ethnic and cultural backgrounds, in person and over the telephone.

 

Skill in:

  • Training others in policies and procedures related to the work.
  • Performing budgeting and accounting functions for assigned operations.
  • Efficiently and effectively performing cooking duties.
  • Focusing on quests and provision of quality customer service.
  • Making accurate arithmetic calculations.
  • Reading, understanding and following recipes and oral and written directions.
  • Maintaining appropriate inventory of supplies and materials.
  • Organizing own work, setting priorities and meeting critical deadlines.
  • Contributing effectively to the accomplishment of team or work unit goals, objectives and activities.
  • Dealing successfully with a variety of individuals from various socio-economic, ethnic and cultural backgrounds.