Essential Duties and Responsibilities:
- Prepares or directly supervises the daily preparation of bakery, pantry, soups, sauces and “specials.”
- Assists the Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
- Assumes complete charge of the kitchen in the absence of the Chef
- Assists the Chef with supervision of employees, sanitation and safety, menu planning and related production activities.
- Consistently maintains standards of quality, cost, eye appeal and flavor of foods.
- Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
- Makes recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas of the club.
- Prepares reports, costs menus, makes schedules and performs administrative duties as assigned by the Chef
- Personally works in any station assigned by the Chef
KNOWLEDGE, SKILLS AND ABILITIES:
- Pantry and Line Cook Experience in a professional Restaurant
- Creativity – Knowledge of ingredients and how to use them to create high quality dishes.
- Leadership – Ability to know what needs to be accomplished and assign tasks accordingly. Ability to motivate employees especially during high stress times. Ability to train upcoming culinary team members.
- Time Management – Ability to plan and exercise conscious control over the amount of time spent on specific activities to increase effectiveness, efficiency and productivity of the kitchen.
- Critical Decision Making – Ability to make the right decisions to ensure the Restaurant meets or exceeds quality standards every day with every dish.
