Reports to: Executive Chef Supervises: Sauce Cook; Fry Cook; Line Prep Cook; Assistant Cook; Saut Cook; Salad Preparation Assistant Education and/or Experience
- A degree from post-secondary culinary arts program
- Three years in a food preparation position encompassing all phases of food preparation and kitchen operation is required
Job Knowledge, Core Competencies and Expectations
- Must be familiar with and have worked with all kitchen equipment
- Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards
- Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club
- Ability to effectively supervise all kitchen food production employees in absence of Executive Chef
- Knowledge of and ability to perform required role during emergency situations
Job Summary (Essential Functions) The Expediter is the liaison between the kitchen staff and the front of house staff. The expediter plays a crucial role in insuring the quality, accuracy and timing of all orders. Paying close attention to details related to steak and fish cookery, ability to finish garnish and ensure proper presentation will be paramount to this position. Working in a fast-paced environment with organization and composure. Being detailed oriented and having strong communication skills. Reading and organizing tickets that relate to everything from basic bar bites to multi course fine dining. Job Tasks/Duties
- Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and specials to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by club's standard recipes
- Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production
- Conducts daily raw cost tracking counts to ensure that all items are accounted for
- Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities
- Consistently maintains standards of quality, cost, presentation and flavor of foods
- Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
- Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment
- Prepares reports, arranges employee schedules and costs menus and performs other administrative duties as assigned by the Executive Chef
- Personally works in any station as assigned by the Executive Chef
- Helps plan energy conservation procedures in the kitchen
- Consults with dining service personnel during daily line-ups
- Assists in maintaining security of kitchen, including equipment and food and supply inventories
- Assists in food procurement, delivery, storage and issuing of food items
- Expedites food orders during peak service hours
- Supervises, trains and evaluates kitchen personnel
- Coordinates buffet presentations
- Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met
- Reports all member and guest complaints to the chef and assists in resolving complaints
- Monitors kitchen employees' time cards to ensure compliance with posted schedules
- Submits ideas for future goals, operational improvements and personnel management to Executive Chef
- Understands and consistently follows proper sanitation practices including those for personal hygiene
- Attends staff meetings
- Performs other appropriate tasks assigned by the Executive Chef
Licenses and Special Requirements
- Food safety certification
- Certification from American Culinary Federation or other hospitality association
Physical Demands and Work Environment
- Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach
- Push, pull or lift up to 50 lbs
- Continuous repetitive motions
- Work in hot, humid and noisy environment
- Flexibility to work weekends and holidays
The Beach Club provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Drug Free Workplace (DFW)