Description

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.