Description

To supervise, coordinate and participate in activities of cooks and other kitchen personnel engaged in preparing and cooking foods in the restaurant.

Essential Functions:

1. Estimates food consumption and requisitions or purchases foodstuffs.
2. Receives and checks foodstuffs and supplies for quality and quantity.
3. Selects and develops recipes.
4. Supervises personnel involved in preparing, cooking and serving.
5. Cooks and otherwise prepares foods according to recipes.
6. Cuts, trims, bones and carves meats and poultry for cooking.
7. Portions cooked foods and gives instructions as to size of portions and methods of garnishing.
8. May hire, train and discharge workers.
9. May maintain time and payroll records.
10. May plan menus.
11. All other duties as assigned by a manager or supervisor.

Skills and Abilities:

Skillfully use hand tools or machines needed for your work.

Read recipes of items to be prepared.

Measure, cut, or otherwise work on materials or objects with great precision.

Use arithmetic or shop geometry to figure amounts of material needed, dimensions to be followed and cost of materials.

Picture what the finished product will look like.

Accept responsibility for the accuracy of the work as it is turned out.

Physical Demands: Light Work: Exerting up to 20 pounds of force occasionally (Occasionally: activity or condition exists up to 1/3 of the time), and/or up to 10 pounds of force frequently (Frequently: activity or condition exists from 1/3 to 2/3 of the time), and/or a negligible amount of force constantly (Constantly: activity or condition exists from 2/3 or more of the time) to move objects. Requires walking or standing to a significant degree, or requires sitting most of the time but enables pushing and/or pulling of arm and leg controls, or requires working at a production rate pace entailing the constant pushing and/or pulling of materials through the weight of those materials is negligible.

Environmental Conditions: Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered “inside” if the worker spends approximately 75 percent or more of the time inside. Extremes of Heat Plus Temperature Changes: Extremes of heat: Temperature sufficiently high to cause marked bodily discomfort unless the worker is provided with exceptional protection. Temperature Changes: Variations in temperature, which are sufficiently marked and abrupt to cause noticeable bodily reactions.

Reasoning, Mathematical and Language Development are indicative of the general level of development required to do this job. Some, but not necessarily all, areas mentioned in this section will be included in this job.

Reasoning Development: Apply principals of rational systems to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Interpret a variety of instructions furnished in written, oral, diagrammatic, or schedule form.

Mathematical Development: Compute discount, interest, profit and loss; commission, mark ups and selling price; ratio and proportion, and percentages. Calculate surface, volumes, weights and measures.

Algebra: Calculate variables and formulas; monomials and polynomials; ratio and proportion variables; and square roots and radicals.

Geometry: Calculate plane and solid figures, circumference, area, and volume. Understand kinds of angles, and properties of pairs of angles.

Language Development: Reading: Read and understand instructions, safety rules, etc.

Writing: Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech.

Speaking: Speak with poise, voice control, and confidence, using correct English and a well-modulated voice.

Qualifications