Makes customers by being in charge of the kitchen. In addition to being responsible for the kitchen operations during the shift, supervises kitchen staff as well as prepares most dessert items, soups, entrees and sauces; cuts meat; and assists at stations.
Duties and Responsibilities:
- Prepares most desserts, soups, entrees and sauces; cuts meat; assists at stations; and prepares special dishes. Responsible for dessert production.
- Assigns, in detail, specific duties to all employees under supervision for efficient operation of kitchen.
- Selects, trains and supervises kitchen staff in the proper preparation of menu items.
- Schedules culinary staff so that proper coverage is maintained while keeping payroll costs in line.
- Ensures proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations.
- Supervises daily cleaning of walk-in, reach-in boxes and kitchen equipment and facility for safety reasons.
- Reports any equipment in need of repair to Executive Chef and General Manager. Performs minor repairs on equipment.
- Performs other duties as assigned.
Degree from a post-secondary culinary arts training program or equivalent.
A minimum of three years in a food preparation supervisory position.
Must be able to speak clearly and listen attentively to employees, dining room staff and guests.
Must be able to stand and exert well-paced mobility for periods up to eight hours in length. Must have the ability to lift
pots, pans, etc., up to 75 pounds in weight. Must be able to read and write to facilitate the communication process.