PURPOSE
Provide assistance to the Chef in food preparation and kitchen production for the resort restaurants, while supervising the kitchen staff.
RESPONSIBILITIES
- Provide superior service to our customers (internal and external) at all times. Follow The Resort’s etiquette guidelines.
- Maintain all procedures set up by chef in all areas even when the chef is not on the premises.
- Clean and/or organize walk in refrigerators and freezers.
- Learn all menus and be able to execute them.
- Assist chef in training of all employees.
- Set up and execute sanitation schedule assisting chef in creating a clean working environment.
- Supplying Chef with Sous Chef report on Chef’s days off.
- Learn computer system; purchasing guides, recipe log, chef’s daily log and notes.
- Assist in month end inventories, physical and invoice updating.
- Weekly purchasing inventories properly filled out and passed in.
- Receive food and properly store in correct and allotted areas.
- Perform other duties as assigned.
WORKING RELATIONSHIP
Report directly to Chef while assisting Chef in the supervision of all kitchen staff.
PHYSICAL REQUIREMENTS
- Ability to stand for extended periods of time.
- Ability to bend, lift and carry heavy objects.
MINIMAL QUALIFICATIONS
- Associates degree in culinary arts plus 5 years, of relevant professional cooking experience in hotel and/or Conference facilities, including management experience, or a combination of education and experience from which comparable knowledge and skills are acquired.
PREFERRED TRAITS
- Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation; good knife skills and knowledge of food and its characteristics, especially its shelf life.
- Ability to motivate others and lead people in the area of correct procedures and follow through.
- Ability to deal effectively with a variety of company personnel and outside vendors.
- Good personal hygiene.
