Restaurant Chef

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 and Executive Sous Chef

• Knowledge of and ability to perform required role during emergency situations.

Job Summary (Essential Functions)

Assist the Executive Chef and Executive Sous Chef in supervising food production for all food outlets, banquet events and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained.

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.

• Creates special dishes and recipes. May create certain dishes using alcoholic beverages as an ingredient which may require sampling (a small portion of an item) to determine if the food is prepared and tastes appropriately.

• Checks all walk-in-coolers and freezers daily to insure proper rotation, storage, and usage of all items.

• Assists Executive Chef & Executive Sous 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 & Executive Sous Chef.

• Personally, works in any station as assigned by the Executive Chef & Executive Sous Chef.

• Meets with Dining Room Managers to discuss the venue for each shift.

• Oversees all deliveries to ensure items are received at the proper price, quantity, and quality.

• Monitors and works together with the Kitchen Manager to develop and implement proper cleaning of all kitchens and storerooms.

• Work together with Garde Manage Chef to develop and implement the proper training.

• 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.

• 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 & Executive Sous Chef.

Supervisory Responsibilities

Manage and supervise the line employees in the Kitchen and Pantry areas. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include intertwining, training employees; planning, assigning, and directing work and addressing complaints and resolving problems.

Licenses and Special Requirements

• Food Manager safety certification.

• Computer skills are a requirement. Knowledge of Microsoft Office, Excel, MS Word, and Exchange email.

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 to 50 pounds.

• Continuous repetitive motions.

• Work in hot, humid, and noisy environment.

This position description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employee(s) will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.

This position description has excluded the marginal functions of the position that are incidental to the performance of essential job duties. All duties and responsibilities are essential job functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the employee will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, and abilities.