Job Details

ESSENTIAL DUTIES AND RESPONSIBILITIES: Other duties may be assigned by the GeneralManager.

Culinary Tasks: 40%

• Preparing food as dictated by the menu, guest or party request, or management request in a clean, safe, and timely manner
• Assist on line during heavy meal times
• Monitors the quality of raw and cooked food products to ensure that standards are met
• Determines how food should be presented, and create decorative food displays
• Ensures compliance with food handling and sanitation standards

Managerial Tasks: 40%

• Provides direction for all day-to-day operations

  Please find below the revised version of the text:

  ESSENTIAL DUTIES AND RESPONSIBILITIES: The General Manager may assign additional duties.

  Culinary Tasks: 40%
  • Prepare food as per the menu, guest or party request, or management request, in a clean, safe, and timely manner.
  • Assist on line during heavy meal times.
  • Monitor the quality of raw and cooked food products to ensure that standards are met.
  • Determine how food should be presented and create decorative food displays.
  • Ensure compliance with food handling and sanitation standards.

  Managerial Tasks: 40%
  • Provide direction for all day-to-day operations.
  • Recruit, hire, and train culinary staff.
  • Impose disciplinary action when necessary.
  • Conduct annual performance reviews for all culinary staff.

  Guest Services: 15%
  • Interact with guests to obtain feedback on product quality and service levels.
  • Respond to and handle guest problems and complaints.
  • Observe service behaviors of employees and provide feedback to individuals and managers.

  Administrative Tasks: 5%
  • Keep a clean work area according to health and kitchen standards.
  • Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • Ensure property policies are administered fairly and consistently.
  • Manage the inventory of all back-of-the-house kitchen items.
  • Create and implement new menu items.
  • Maintain a low labor cost.
  • Schedule all culinary employees based on occupancy, events, and employee status.
  • Attend all BEO, F&B, Culinary, and staff meetings.
  • Participate in required M.O.D. coverage as scheduled.
  • Establish goals, including performance goals, budget goals, team goals, etc.
  • Manage department controllable expenses, including food cost, supplies, uniforms, and equipment.

• Recruit, hire, and train culinary staff
• Impose disciplinary action when necessary
• Conducts annual performance reviews for all culinary staff

Guest Services: 15%

• Interacts with guests to obtain feedback on product quality and service levels
• Responds to and handles guest problems and complaints
• Observes service behaviors of employees and provides feedback to individuals and managers

Administrative Tasks: 5%

• Keep a clean work area according to health and kitchen standards
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
• Ensures property policies are administered fairly and consistently
• Manage inventory of all back of the house kitchen items
• Create and implement new menu items
• Maintain a low labor cost
• Schedule all culinary employees based on occupancy, events, and employee status
• Attend all BEO, F&B, Culinary, and staff meetings

• High School Diploma or Equivalent

  I can see that you have provided a job description with qualifications and requirements. Please allow me to rephrase and correct any errors for better clarity:

  QUALIFICATIONS/SKILLS: To perform this role successfully, the individual must be able to complete each essential duty satisfactorily. The following requirements should be met:
  • A High School Diploma or Equivalent
  • Ability to read and write in English
  • Ability to read and understand instructions, short correspondence, and memos
  • Ability to write correspondence
  • Ability to present information effectively in one-on-one and small group situations to customers, clients, and employees
  • Basic arithmetic skills may be required
  • Availability for work on weekends and holidays
  • Able to pass a background check

  DESIRED QUALIFICATIONS: Associates Degree in Culinary Arts, Hospitality, or related field with five years of experience cooking for a dining facility and two years of experience in a supervisory role. Certification of Culinary training or apprenticeship is a plus.

  PHYSICAL DEMANDS: While performing the duties of this job, the person must be able to occasionally move around inside the kitchen to access different cooking utensils and ingredients.

  WORK SCHEDULE: The work schedule for this role is full time and varied, including days, nights, weekdays, and weekends as assigned by the department Supervisor or Manager.

  Lastly, it seems like you have provided an acknowledgement statement, stating that you have read, understand, and are able to complete the job duties in the work environment described with or without reasonable accommodations.

• Ability to read and write in English
• Ability to read and comprehend instructions, short correspondence, and memos
• Ability to write correspondence
• Ability to effectively present information in one-on-one and small group situations to customers, clients, and employees
• May be required to compute basic arithmetic
• Availability on weekends and holidays
• Must be able to pass a background check

DESIRED QUALIFICATIONS: Associates Degree in Culinary Arts, Hospitality, or related field withfive years of experience cooking for a dining facility and two years of experience in a supervisory role. Certification of Culinary training or apprenticeship a plus.

PHYSICAL DEMANDS: While performing the duties of this job, the person must be able tooccasionally move about inside the kitchen to access different cooking utensils and ingredients.

WORK SCHEDULE: Work a full time varied schedule including days, nights, weekdays, andweekends as assigned by department Supervisor or Manager.

I have read, understand, and am able to complete the job duties in the work environment described with or without reasonable accommodations.