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JOB DESCRIPTION

SKILLS/QUALIFICATAIONS: Must have a minimum 5-year experience in culinary food service and 2 years in a supervisor role

REQUIRED CERTIFICATE/LICENSE: Active health card

MAJOR JOB DUTIES: Duties include, but are not limited, to the following:

• Prep and execute all menu items according to standards / station / restaurant or kitchen as directed by the Chefs 
• Work with Restaurant Manager and front of the house staff to ensure positive guest experience.
• Meets attendance guidelines and adheres to regulatory, departmental and company policies
• Supervise cooks, meal service, production and stewards in the absence and in assistance of the Room Chef.
• Develop, mentor and motivate line cooks
• Must be able to cook and create new, innovative and imaginative recipes.
• Must be able to react quickly and resolve problems.
• Assist Chefs with scheduling, payroll, attendance documentation, inventories and discipline as needed.
• Able to asses and direct the required work in any kitchens 
• Must be capable of writing and costing menus
• Ordering of food items as directed by the Chefs.
• Must be able to control cost of sales and wage costs
• Document menu changes, temperatures, meeting information.
• Attend meetings when required. e.g. Chef meetings, B.E.O meetings, planning meetings etc.
• Must be able to work all stations in any kitchen independently and without supervision
• Must be able to follow and execute all recipes without supervision. 
• Work in a clean, safe and organized manner
• Maintain proper fire and ticket times
• Assist with replacing daily requisitions and rotating and storing them
• Restocks dishes and silverware as required
• Each associate is expected to carry out, within their capabilities, all reasonable requests by management.

The above statements represent a general outline of principal job functions and should not be construed as a complete description of all aspects and requirements required for this job.

PHYSICAL, ENVIRONMENTAL & OTHER REQUIREMENTS: 

Work is performed in a variety of kitchens throughout the property. Must be tolerant to varying conditions of noise level, temperature, illumination and air quality.

• Interacts with management, applicants, fellow Associates and guests.
• Must present a neat and professional appearance
• Work requires flexibility to work various shifts.
• Ability to verbally communicate effectively with guests and coworkers
• Ability to communicate effectively through written documents in English.
• Requires prolonged standing and mobility.
• Requires bending and reaching. 
• Requires transporting, pushing, pulling, and maneuvering items weighing up to 150lbs.
• Requires lifting items weighing up to 50 lbs.
• Ability to use computer to do ordering
• Requires eye/hand coordination.
• Requires basic math.
• Requires the ability to distinguish letters, numbers and symbols.
• Ability to and comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (MSDS) and other instructions.
• Exposure to cleaning chemicals