Description

Position Summary: Support and assist the Executive Chef. Oversee the day-to-day culinary operations of the hotel’s kitchens, which includes A O signature restaurant (California Coastal Cuisines), In Room Dining, and Pool. Train and supervise staff and monitor food quality and consistency.

Job Responsibilities:

• Select, train and supervise kitchen staff in the proper preparation of menu items, equipment and safety measures. Evaluate performance, give guidance and discipline as necessary to promote quality products.
• Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items. Read and employ math skills for following recipes. Prepare requisitions for supplies and food items for production in workstation.
• Work in tandem with front of house to ensure cohesive and effective service.
• Partner with Executive Chef on menu development, implementation of menus and recipes.
• Observe production flow and make adjustments in order to adhere to control procedures for cost and quality.
• Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.
• Write, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure same are being followed.
• Check to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair.
• Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
• Perform other duties as required, i.e. special orders, buffet presentation, V.I.P. parties, write specialty menus for promotions, etc.
• Supervise daily cleaning and inventory of walk-in, storage and refrigerators.
• Communicate and assist the Executive Chef in creating innovative products.

Note: This job description is not intended to be all-inclusive. Team Members may perform other related duties as required to meet the ongoing needs of the organization. Management reserves the right to add, modify, change or rescind work assignments and to make reasonable accommodations as needed.

Qualifications

 Qualifications:

• Thorough knowledge of food products, standard recipes and proper preparation.
• Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
• Ability to supervise large staff and accomplish goals on a timely basis.
• Ability to conduct meetings, menu briefings and maintain communication lines between line staff, Executive Chef and Director, Food & Beverage.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices at high standards.
• Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
• High school or equivalent education required. Culinary Degree preferred.
• Minimum of two years’ experience as a Sous Chef in a high-end, high quality operation, preferably with fine dining in a hotel setting.
• Ability to obtain and/or maintain any government required licenses, certificates or permits.

Special Skills & Abilities/Mental and Physical Demands:

While performing the duties of the job the team member regularly stands and walks for sustained periods of time. Works at a quick pace, maneuvering between functions occurring simultaneously. The team member regularly grasps objects such as cookware, knives, plate ware and glassware. The team member frequently feels the temperature of objects such as hot stoves and cookware. The team member regularly reaches by extending hand(s) and arm(s) in any direction while serving and performing other essential functions of the job. The team member occasionally stoops, kneels and crouches. The team member frequently talks when communicating with guests, dining and kitchen staff. The team member frequently needs to hear voices while interacting with guests and staff. Many aromas and smells are present in the kitchen and dining areas. Balance is frequently required to prevent falling when walking, standing, moving or carrying cookware, plate ware, and food items. Lifting is regularly required when preparing and cooking food. Exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move items such as plates, coffee trays and dishes. The team member is required to have close visual acuity to prepare and cook food and move around the kitchen. The team member is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work areas. The team member is occasionally subject to extreme heat, with temperatures up to 100 degrees while moving around in the kitchen. Occasionally subject to extreme cold when working in refrigerated areas. The team member is occasionally subject to loud noise when working in or around the kitchen areas. The team member is subject to hazards which includes proximity to moving mechanical parts, equipment found in kitchens and food service areas, sharp objects, and exposure to cleaning chemicals. Other hazards may include slick floors and hot stoves, cookware, plate ware or glassware. The team member is occasionally subject to atmospheric condition such as fumes, odors, or dusts. The team member is required to function in crowded or narrow aisles, passageways or work areas in the kitchen and dining areas.

(To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.)