Summary of Position: Directly responsible for assisting the Executive Chef with banquets and club member functions including, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. Also responsible for assisting with receiving purchased items and inventory control.Duties & Responsibilities:
- Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the clubs receiving policies and procedures.
- Ensure that all food and products are consistently prepared and served according to the Club recipes, portioning, cooking and serving standards.
- Recommend employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
- Provide orientation of Club and department rules, policies and procedures and oversee training of new kitchen employees.
- Fill in where needed to ensure member service standards and efficient operations.
- Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
- Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
- Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
- Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
- Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any violations of company policies, rules and procedures.
- Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
- Responsible for training kitchen personnel in cleanliness and sanitation practices.
- Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
- Check and maintain proper food holding and refrigeration temperature control points.
- Provide and/or participate in safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials.
Qualifications:
- A minimum of 5 years of experience in varied kitchen positions including banquets. Club, resort, or hotel banquet experience highly preferred.
- At least 1 year of experience in a similar capacity.
- Must be able to communicate clearly in English with managers, kitchen and dining room personnel, members and guests. (Spanish helpful)
- Must be computer literate and able to use Microsoft Word, Excel, and Email and learn the POS and Management Information Systems.
- Be able to reach, bend, stoop and frequently lift up to 50 pounds.
- Be able to work in a standing position for long periods of time (up to 10 hours).