What are the responsibilities and job description for the Cook position at Silver Bay Seafoods LLC?
Job Description
The Kitchen Chef plays a pivotal role in planning, directing, and supervising food service activities at the galley. This entails preparation and delivery of four daily meals for all employees. The ideal candidate will plan and develop recipes considering budget requirements while maintaining overall food quality and consistency.
Key Responsibilities:
Required Qualifications:
Work Environment and Schedule:
Employees are exposed to a wet and cold environment. Regularly required to stand; walk; use hands to finger, handle, or feel and reach with hands and arms. Frequently required to climb or balance. Occasionally required to sit; stoop, kneel, crouch, or crawl and talk or hear. Regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required include distance vision, peripheral vision, and depth perception.
The Kitchen Chef plays a pivotal role in planning, directing, and supervising food service activities at the galley. This entails preparation and delivery of four daily meals for all employees. The ideal candidate will plan and develop recipes considering budget requirements while maintaining overall food quality and consistency.
Key Responsibilities:
- Calculate food costs and staff requirements.
- Supervise cooking activities of line cooks.
- Ensure kitchen staff follow food recipes and portion servings.
- Manage inventory levels of food supplies, determine amounts of required supplies, and supervise storage and use of leftover uncooked products.
- Oversee the proper rotation of food to ensure quality and freshness.
- Conduct on-going inspection of kitchen equipment and oversee proper use of major kitchen equipment to ensure employees follow industry safety and sanitation requirements.
- Negotiate cost of supplies, equipment purchases, repairs, and maintenance with vendors.
- Manage kitchen staff by orienting, training, assigning, scheduling, supervising, evaluating, and carrying out disciplinary action as necessary in accordance with company policies and applicable laws.
- Maintain a clean and safe environment by adhering to all federal, state, and local sanitation and safety requirements; instructing staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation, and safety issues; ensuring clean and orderly refrigerators and kitchen area.
Required Qualifications:
- High school diploma or equivalent.
- Minimum of 2-5 years culinary experience.
- Proven work as a Chef or Cook.
- Hands-on experience with various kitchen equipment.
- Up-to-date knowledge of cooking techniques and recipes.
Work Environment and Schedule:
Employees are exposed to a wet and cold environment. Regularly required to stand; walk; use hands to finger, handle, or feel and reach with hands and arms. Frequently required to climb or balance. Occasionally required to sit; stoop, kneel, crouch, or crawl and talk or hear. Regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required include distance vision, peripheral vision, and depth perception.
