Assist the Executive Chef and Sous Chef in supervising and coordinating the activities of the kitchen.
Primary Responsibilities
Observes workers in the daily operation of the kitchen, checking methods of food preparation, portioning, cooking, garnishing and timeliness of food preparation.
Cooks, carves and bones meats and prepares dishes according to recipes during rush periods for banquets or other functions.
Notifies maintenance when repairs are needed on equipment.
Maintains inventory control procedures by reviewing the next day’s menus and requisitioning food and supplies.
Responds quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction.
Provides a professional image at all times through appearance and dress.
Follows company policies and procedures and is able to effectively communicate them to subordinates.
Ensures kitchen is clean and sanitary and is in compliance with all federal, state and local laws, including OSHA, EEOC, Wage Hour and Health laws.
Other duties as assigned by supervisor or management.
Note: Associate will abide by the specific performance standards for their department as communicated to them by their manager.
Qualifications
Education/ Experience: Culinary School degree or equivalent work experience. Special consideration will be given to those who exhibit exemplary performance.
Certification and/or License Requirement: Alcohol awareness certification and/or food service permit as required by local or state government agency. Food Service certification as required by franchise.
Skills:
Leadership Skills
Strong oral and written communication skills
Attention to detail
Planning and organizational ability
Customer Service
Working Conditions:
Will be required to work days, nights, weekends and holidays.
Will be required to work in fast paced, stressful environment.
Delta Hotels - 12 months ago
- save job
-
block
