SUMMARY:

Responsible for assisting the Executive Chef in the supervision and coordination of activities of the kitchen workers engaged in preparing and cooking food by performing the following duties.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:
Observes workers engaged in preparing, portioning, and garnishing foods to ensure that
methods of cooking and garnishing and sizes of portions are as prescribed.
Supervises and participates in all phases of food handling and preparation including but not limited to ordering, cost, quality, quantity, inventories, menu planning and recipes.
Supervises cooking standards to maintain a high quality of food and service on a consistent basis.
Assumes responsibility for the kitchen in the absence of the Executive Chef.
Enforces standard recipes for all food served to ensure portion control and consistency.
Ensures that the highest standards of sanitation and cleanliness are maintained throughout the kitchen and food and beverage areas.
Assists the Executive Chef in monitoring budgetary expenses. Assists in training the kitchen staff.
Offers suggestions to the Executive Chef concerning improvements in the kitchen to enhance associate satisfaction, guest satisfaction, maintain payroll and enhance food sales.
Tests cooked foods by tasting and smelling. Participates in BEO meetings.
Maintains the safety and security of all kitchen areas. Ensures the proper handling of all kitchen equipment, i.e. slicer, grills, dishwasher.
Performs other duties as assigned by management.
SUPERVISORY RESPONSIBLIITIES:
Directly supervises 10 to 15 employees in the Kitchen Department. Is responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made o enable individuals with disabilities to perform the essential functions.
EDUCATION AND/OR EXPERIENCE:
Bachelor’s Degree (B.A) from a four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience.
LANGUAGE SKILLS:
Ability to read, analyze and interpret general business periodicals, professional journals, and technical procedures. Ability to write routine reports, business correspondence and procedure manuals. Ability to effectively present information and respond to questions from groups of the public.
MATHEMATICAL SKILLS:
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference and volume.
REASONING ABILITY:
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
TRAINING NEEDS:
Training in providing quality guest service, Safety and Sanitation Certified, supervisory skills training, culinary arts training.
PHYSICAL DEMANDS:
The physical demands described here are to representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle or feel; reach with hands and arms; climb or balance; and talk or hear. The employee must regularly lift and/or move up to 100 pounds and frequently lift and/or move more than 50 pounds.
WORK ENVIORNMENT
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently exposed to extreme heat.