Education or Experience

· Bachelor’s degree in Culinary Arts and/other Hospitality Management degree and 3 years of food production and management experience; or

· 7 years of relevant experience; or any equivalent combination of experience and training that provides the required knowledge, skills and abilities.

Job Knowledge and Expectations

· Exceptional cooking skills.

· Knowledge of restricted diets.

· Hands-on experience with various kitchen equipment (ie; grills, steamers, etc.)

· Strong communication skills.

· Excellent time management skills.

· Ability to remain calm, flexible, and responsive to changing needs.

· Plans and monitors all food-production-related costs.

· Plans menus with General Manager.

· Maintains food quality and sanitation standards.

Job Summary

· Responsible for the output of high quality food, consistent portion sizes and presentation, for banquet functions and other outlets.

· Develop menus, food purchase specifications and recipes.

· Hires, trains, supervises, schedules, and evaluates the work of banquet kitchen staff.

· Monitor food and labor budgets for the department.

· Maintain highest professional food quality and sanitation standards.

Job Tasks and Duties

· Cooks or directly supervises the cooking of items that require skillful preparation.

· Plans menus with the General Manager for all food outlets in the club and for special occasions and events.

· Responsible for ordering of food products and other necessary food supplies.

· Evaluates food products to assure that quality standards are consistently attained.

· Exercises portion control for all items served and assists in establishing menu selling prices.

· Establishes controls to minimize food and supply waste and theft.

· Establishes buffet presentations.

· Maintains physical presence during times of high business volume.

· Schedules and coordinates the work of chefs, cooks, and other kitchen employees to assure that food preparation is economical, consistently prepared and within budgeted labor cost goals.

· Recommends compensation rates and increases for kitchen staff.

· Understands and consistently follows proper sanitation practices including those for personal hygiene.

· Ensures that high standards of sanitation, cleanliness and safety are maintained throughout the kitchen areas at all times.

· Maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

· Implements safety training programs; manages OSHA-related aspects of kitchen safety.

· Attends food and beverage staff and management meetings.

· Undertakes special projects as assigned by the General Manager.

Licenses and Special Requirements

· Food safety certification

· Allergen training

Physical Demands and Work Environment

· Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend stretch and twist or reach.

· Push, pull or lift up to 50 pounds.

· Continuous repetitive motions.

· Work in hot, humid, and noisy environment

Job Type: Full-time

Pay: From $65,000.00 per year

Benefits:

• Food provided
• Health insurance
• Paid time off

Experience level:

• 3 years
• 7 years

Pay rate:

• Yearly pay

Shift:

• Day shift
• Evening shift

Supplemental pay types:

• Performance bonus

Weekly day range:

• Monday to Friday
• Weekends as needed

Work setting:

• Bar
• Casual dining restaurant

Work Location: In person