Assistant Chef

SUMMARY:
It is the responsibility of the Assistant Chef to assist the Chef in the efficient set-up for affairs in the banquet department. Ensure that all food items have been prepared according to recipe. Oversee breaks, production, cleanliness and workloads. In the absence of the chef, do all requisitions, time sheets, break sheets, and supervise overall operation. Interact with other Food and Beverage Managers, and other Department Heads to help outlet operations proceed smoothly. This position must also exhibit a high level of professional and personalized guest service that embodies the Company's brand standard and core values (K.E.E.P. - Kindness, Engagement, Empathy and Positivity). 
ESSENTIAL DUTIES AND RESPONSIBILITIES:
 

• After sign-in, review log book to verify sick calls or other unforeseen problems. Review past entries from days off   to determine if you need to catch up on activities or procedures that have changed.
• Communicate with Chef on important issues.
• Log all sick calls, to include names, date, time of call and reason for call.
• Make sure that all employees under your direction receive their proper breaks and that sign in and out procedures are followed properly.
• If there are any disciplinary warnings to be issue, make sure you issue them at the end of the shift with another supervisor present.
• Before leaving at end of shift check out with Chef or Food Manager on Duty. If responsible for keys and lock up, follow prescribed procedures.
• Always be on the line for shift change and ensure that your staff is on their station on time. Make sure that grills are cleaned, counters wiped down and all items up to par level.
• Make sure all food is prepared properly and according to prescribed presentations before going to the guest.
• Complete and post prep list for pantry.
• Line walk-ins: date and initial salads, monitor temps, check condition of food products and cleanliness of walk-in.
• Check back of line for correct temperatures and amounts of needed product.
• Complete special projects as requested by Food and Beverage Management

QUALIFICATIONS:
To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.
 

• Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams
• Excellent analytical, problem solving, administrative, multi-tasking, organization and prioritization skills
• Excellent interpersonal and communication skills (verbal and written), fluent English and articulate
• Ability to work efficiently, independently and cohesively, consistently producing quality results
• Technology savvy.

EDUCATION and/or EXPERIENCE:
 

• Bachelor's or related degree preferred
• 5 years' experience.
• Minimum age requirement is 21

MATHEMATICAL SKILLS:
Must possess basic mathematical skills to include ability to add, subtract, multiply and divide specific to position responsibilities.
Language Skills:
Ability to read and understand all policies and procedures.
Must be able to communicate effectively with guests, employees, and members of management in English, specific to position duties and responsibilities.
Must be able to complete standard forms and reports.