Chef

Essential Job Functions:

• Understand all Culinary arts principles.
• Maintain organization, cleanliness and sanitation of all food / non-food items, kitchen equipment and all kitchen surfaces.
• Ensure that all shelves, coolers and freezers are organized and maintained as per standards
• Ensure proper stock rotation in all areas of the kitchen and minimize waste
• Ensure that all cooking and holding temperatures are maintained per standards
• All food items must be properly wrapped, labeled and dated at all times
• Maintain hygiene standards
• Monitor ordering and ensure that proper par stocks of all food / non-food items are maintained and special items as needed
• Receive all goods and break them down for storage on a FIFO basis
• Ensure month end inventory of all items in the kitchen is taken and controlled accurate
• Monitor and ensure quality and consistency of all work and final products
• Prepare culinary high lights and overseeing the development and preparation of all culinary products
• Execute all culinary prep and production per business requirements and for all outlets in a timely manner
• Liaise with all kitchen production areas for their daily food orders / needs
• Responsible for reporting all malfunctioning kitchen equipment and report the same to the Executive Chef
• Communicate all equipment needs to the Executive Chef/ Executive Sous Chef
• Take ownership of and follow through with all opportunities
• Communicate with all involved in regard to positive situations / comments and opportunities
• Research, development, presentation and implementation of all menus, desserts, recipes and showpieces
• Responsible for the maintenance of all that has been implemented
• Monitor and maintaining labor and food cost within budgetary guidelines
• Any other duties as assigned by the Executive Chef/ Executive Sous Chef

• Properly label and date all products to ensure safekeeping and sanitation
• Apply basic knife skills required for preparation of hot and cold foods
• Ensures portion necessities and portion control for all food functions are recipes, especially high cost items
• Ability to work in a fast paced environment to perform duties under pressure and meet deadlines in a timely manner
• Hearing and visual ability to observe and detect signs of emergency situations
• Breakdown work station and complete closing duties; return all food items to the proper storage areas; rotate all returned product wrap cover label and date all item being put away; straighten up organize all storage areas clean up and wipe down food prep areas reach ins/walk ins and shelves; return all unused and clean utensil/equipment to the specified locations; ice down hot items from the steam table so they cool quickly; turn off all equipment not needed for the next shift; restock items that were depleted during the shift
• Maintains an up to date working knowledge of all resort amenities as well as any special events.
• Interacts with resort staff in a professional manner, assisting other departments when necessary.
• Attends mandatory monthly department meetings and appropriate resort and division meetings.
• Acts with responsibility towards all company property, supplies and equipment.

• Maintains a professional appearance, well groomed, in proper uniform, chef’s hat and follows all Lansdowne Resort dress code standards.

• Remains alert, courteous and helpful to the guests and colleagues at all times.