Outlet Chef

Full-Time

Description

Primary Responsibility

Supervise all aspects of food preparation and production for restaurants and related conference and banquet facilities. Provides coaching and development to all kitchen staff.

Essential Job Functions

• Provide superior service to our customers (internal and external) at all times.
• Plan, and coordinate the daily operations of all assigned restaurant and banquet kitchen facilities.
• Exercise supervisory authority, directly and indirectly, over 10 to 15 cooks and other kitchen staff. Plan and conduct training programs and staff meetings. Plan staffing needs and work schedules in order to meet department goals.
• Monitor all kitchen operations on a regular basis.
• Assist in planning and administering the kitchen operating budgets.
• Plan menus for all regular and special meals. Research, develop, modify, and test recipes.
• Deal regularly with outside vendors of food, supplies and equipment.
• Supervise food, supply and equipment ordering and inventory control.
• Oversee or directly supervise all food preparation and production activities when serving as on-site chef. Prepare a wide variety of complex dishes.
• Ensure compliance with established health and safety procedures and codes.
• Supervise the proper operation and maintenance of all kitchen equipment.
• Supervise and assist in planning appropriate quality and production control systems/activities.
• Prepare various administrative/operations reports and records, such as timesheets, inventory and production cost reports, and the like.
• Confer regularly with immediate supervisor and other company personnel to plan, coordinate and evaluate activities/services, exchange information, resolve issues.
• Adhere to all standards and policies established by hotel management team