PURPOSE
To perform a variety of skilled tasks in food preparation, cooking and presentation. To oversee food preparation and service for a meal shift and/or banquets within a large restaurant operation, or to supervise all food preparation and service for a small restaurant.
RESPONSIBILITIES
- Provide superior service to our customers (internal and external) at all times. Follow the Resort Etiquette Guidelines while interacting with the guests and respond to all guests in a courteous, efficient manner.
- Supervise and assist with setting up and stocking work areas with all necessary food, supplies and equipment.
- Supervise and assist with the preparation of various hot foods, such as cooking basic sauces, soups and vegetable dishes; butchering meats, poultry and fish.
- Supervise and perform a variety of more complex cooking tasks, such as sautéing.
- Supervise and assist with the proper plating of dinners.
- Supervise and assist with the preparation of various breakfast and/or luncheon entrees and side dishes.
- Oversee a variety of other basic food preparation tasks, such as the cleaning and cutting of fruits and vegetables, preparing of individual portions of side dishes and desserts, slicing of meats and cheese, and the like.
- Ensure that foods are maintained at proper temperatures for serving.
- Ensure that established health and safety procedures are followed.
- Monitor all foods for quality of taste, texture and appearance.
- Monitor all food production methods for cost and time efficiency.
- Train and plan, assign, check, and evaluate work of 3 to 6 line and prep cooks and other kitchen staff.
- Supervise and assist with various inventory control and ordering tasks.
- Assist in menu planning for assigned meals/functions.
WORKING RELATIONSHIP
- Partial administrative and functional supervision of 3 to 6 cooks and other kitchen staff.
- Supervision is received from the Executive Chef or other food service supervisor.
PHYSICAL REQUIREMENTS
- Ability to stand for extended periods of time.
- Ability to bend, lift and carry heavy objects.
QUALIFICATIONS
- High School graduation or equivalent, training in a culinary arts school plus one to two years of professional cooking experience, or a combination of education and experience from which comparable knowledge and skills are acquired.
- Broad base of knowledge and skills in quantity food handling, preparation and cooking.
- Strong understanding of restaurant kitchen operations.
- Previous supervisory experience desirable.
- Strong written and verbal communication skills.
- Knowledge of inventory control, ordering, menu planning, and quality control methods.
