Assistant Chef Restaurant Room

Overview
It is the primary responsibility of the Assistant Restaurant Room Chef to assist in managing and operating the outlet. All duties are to be performed in accordance with departmental and property policies, practices, and procedures.
Specific Job Functions:
• Ensure products are rotated on a first-in, first-out philosophy
• Ensure requisitions are processed properly and placed in a designated area
• Maintain and exhibit a solid knowledge and understanding of food products and skillfully apply culinary and cooking techniques
• Identify and safely use kitchen equipment
• Regularly restock kitchen supplies and food items required for service
• Properly label and date products to ensure safekeeping and sanitation
• Apply advanced knife skills required for service
• Create, read, measure and execute recipes
• Maintain an exceptional menu knowledge and attention to detail with plate presentation
• Versatility in preparing both hot and cold items
• Assist Chef, Master cook, cooks, pantry workers and helpers as needed in execution of service
• Maintain a solid knowledge, understanding and preparation of base sauces, stocks and soups
• Skillfully and knowledgably work each kitchen stations
• Maintain supervisory role in the absence of the Chef
• Ensure food quality is superior and take action to correct any irregularities
• Conduct training for Master cooks, cooks, pantry workers, helpers and kitchen workers on job responsibilities
• Produce production list to ensure efficient execution of service
• Conduct inventory on a regular basis to ensure proper par levels
• Work as a team, assisting guest's and employee's needs and inquiries
• Effectively communicate with management and service staff in order to fulfill and address any issues or eeds requested by guests and or other employees
• Follow procedures and policies set forth by the company, division and department
• Follow health and safety regulations
• Able to assist Executive Chef by controlling food and labor cost
• Assist Executive Chef by control of purchasing, receiving, purveyor lists and inventory of all kitchen items
• Perform scheduling for the kitchen
• Assist Executive Chef by establishing goals and objectives which focus on profit, product and people
• Ensure kitchen equipment is properly maintained and functioning
• Perform all duties as deemed necessary for the success of the department
Responsibilities/Qualifications
• Three years minimum experience in a similar position required
• Advanced knife skills required
• Equipment knowledge including small wares equipment
• Solid knowledge of health and safety procedures, sanitation practices, weights and measures and various cooking techniques
• Ability to perform kitchen job functions
• Ability to work in a high pressure environment a must
• Professional appearance and demeanor a must