The Chef is responsible for overseeing food preparation on all shifts for an assigned food outlet to ensure quality food and guest satisfaction. Coordinates with front-of-the-house staff to ensure effective coordination of service in order to achieve food service goals.
ESSENTIAL FUNCTIONS:
- Responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service.
- Hires, trains, motivates, evaluates, and supervises staff to ensure that team members receive adequate guidance and resources to accomplish established objectives.
- Establishes and maintains training and development procedures to ensure superior guest service standards are achieved.
- Maintains department objectives, standards, guidelines and budget to ensure proper management of department.
- Monitors food purchasing, staffing, food preparation and food inventory in order to control food and labor cost and waste, ensuring adherence to the budget.
- Monitors and evaluates food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to recipe and HAACP standards.
- Assists in developing menu changes to ensure variety and food quality.
- Monitors and advises on storage of food items to ensure quality of food and compliance with health requirements.
- Assists Outlet Chef Fine Dining in other kitchen areas on a relief basis as necessary.
- Operates, maintains, and oversees operation of all kitchen equipment, including, but not limited to slicers, grinders, patty machines on a daily basis.
- Perform work regularly and predictably.
- Attend and participate in meetings, completing follow-up as assigned.
- Other duties as assigned.
KNOWLEDGE OF:
- Pertinent federal, state, and local laws, codes, and regulations.
- Standard safety and sanitation practices for food and beverage service.
- Food, food product, food preparation, etc.
- Standard safety and sanitation practices for food and beverage service.
- How to prepare stocks, soups, mother sauces, all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood.
- Complete understanding of kitchen operations.
- Demonstrated organizational skills, budgeting experience and full understanding of financials.
ABILITY TO:
- Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance.
- Communicate clearly and concisely, both orally and in writing.
- Be flexible to work varying shifts and time schedules as needed.
- Deliver programs which create a service level of excellence for internal and external guests.
- Communicate effectively with all levels of team members and outside contacts.
- Act professionally with a constantly changing internal and external environment.
- Monitor and control cash flow and security of assets.
- Link scheduling to customer flow.
- Observe and direct actions of subordinates monitor all activity within the dining room and to inspect and maintain areas for which responsible.
- Use all tools associated with the position including but not limited to knives, slicers and choppers.
- Review and comprehend recipes and other necessary documentation.
- Inspect quality of all food items.
