Address
Form of workMajor Functions: Execute menu items at the discretion of executive chef and sous chef.
Responsibilities:
Conducts daily station prep to ensure that all items are in place for service.
Consistently maintains standards of quality, consistency, cost, presentation and flavor of foods.
Consults with dining service staff during daily line-ups, reviewing specials, unavailable product and tastings.
Expedites/executes food orders during peak service hours.
Assists the executive chef/sous chef with monthly inventories, pricing and cost control.
Manages, teaches and evaluates kitchen personnel and is actively involved in staff reviews.
Works with service staff to plan and execute buffet set up, logistics and presentations.
Reports all member and guest complaints to the executive chef/sous chef and assists in resolving complaints.
Submits ideas for future goals, operational improvements and personnel management to executive chef/sous chef.
Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.
Performs other appropriate tasks assigned by the executive chef/sous chef.
Qualifications: Must have strong organizational, time management and mathematical skills
Can communicate well with guests.
Knowledge of safe food handling and preparation principles and procedures for all foods produced.
ServSafe food safety certification
Must be willing to "pitch-in" and help co-workers with their job duties and be a team player.
Must have knowledge of departmental operations.
Must have knowledge of computers and training techniques.
Maintain a professional appearance and manner at all times.
Must have knowledge of business law; federal, state and local taxes; and Department of Labor regulations.
Ability to exercise judgment in evaluating situations and in making sound decisions.
Must have strong interpersonal skills and cordial behavior
Flexible working hours
Able to lift at least 25 pounds
Command of the English language, written and verbal
Miscellaneous:Job descriptions and responsibilities are subject to change depending on business needs.
Responsibilities:
Conducts daily station prep to ensure that all items are in place for service.
Consistently maintains standards of quality, consistency, cost, presentation and flavor of foods.
Consults with dining service staff during daily line-ups, reviewing specials, unavailable product and tastings.
Expedites/executes food orders during peak service hours.
Assists the executive chef/sous chef with monthly inventories, pricing and cost control.
Manages, teaches and evaluates kitchen personnel and is actively involved in staff reviews.
Works with service staff to plan and execute buffet set up, logistics and presentations.
Reports all member and guest complaints to the executive chef/sous chef and assists in resolving complaints.
Submits ideas for future goals, operational improvements and personnel management to executive chef/sous chef.
Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.
Performs other appropriate tasks assigned by the executive chef/sous chef.
Qualifications: Must have strong organizational, time management and mathematical skills
Can communicate well with guests.
Knowledge of safe food handling and preparation principles and procedures for all foods produced.
ServSafe food safety certification
Must be willing to "pitch-in" and help co-workers with their job duties and be a team player.
Must have knowledge of departmental operations.
Must have knowledge of computers and training techniques.
Maintain a professional appearance and manner at all times.
Must have knowledge of business law; federal, state and local taxes; and Department of Labor regulations.
Ability to exercise judgment in evaluating situations and in making sound decisions.
Must have strong interpersonal skills and cordial behavior
Flexible working hours
Able to lift at least 25 pounds
Command of the English language, written and verbal
Miscellaneous:Job descriptions and responsibilities are subject to change depending on business needs.
