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Woodlands Restaurant Chef

Job Overview

PURPOSE AND PERFORMANCE GOALS

Supports and assists the Executive Chef in managing the day-to-day operations for the Food and Beverage Kitchen departments.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Essential duties and responsibilities include the following (other duties may be assigned):

• Ensures proper preparation of menu items.
• Inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl and other food products in order to maintain the highest standard in the preparation of all menu items.
• Prepares requisitions for supplies and food items for production.
• Observes production flow and makes adjustments in order to adhere to control procedures for cost and quality.
• Ensures proper receiving, storage, (including temperature setting) and rotation of food products, in compliance with health department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.
• Writes, maintains, and updates all menu specifications, recipes and pictures, and production forecasts.
• Monitors all equipment in the kitchen, making sure it is clean and in proper working condition. Identifies need for repairs and ensures that repairs are made in a timely manner.
• Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
• Manages department members, including Chefs and Cooks.
• Assures that effective orientation and training are given to each new associate. Develops ongoing training programs.
• Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
• Implements and maintains excellent service, to achieve guest satisfaction.
• Communicates changes in policy and procedure to the department.
• Conducts staff meetings with subordinates.
• Maintains flexibility to take on new and different tasks, as directed by the Department Manager.
• Incorporates safe work practices in job performance.
• Attends staff meetings.

SUPERVISORY RESPONSIBILITIES

Directly supervises all Culinary and utility staff. Position will carry out supervisory responsibilities in accordance with the organization’s policies and applicable laws.  Responsibilities include interviewing, hiring, and training employees; planning, assigning and directing daily tasks; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment.
• Knowledge of techniques and equipment for preparing and presenting food products for consumption, including storage/handling techniques and sanitation standards.

Education/Experience: Associate’s degree (AA); or one to two years related experience and/or training; or equivalent combination of education and experience.

Language Skills:          May be required: to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals; to write routine reports and correspondence; to speak effectively before groups of customers or associates of the organization.

Mathematical Skills:    May be required: to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals; to compute rate, ratio, and percent.

Reasoning Ability: May be required: to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations

Physical Demands:      Frequently stands, walks, uses hands to finger, feel or handle, talks and hears.  Regularly reaches with hands and arms, tastes or smells.  Occasionally sits, climbs, balances, stoops, kneels, crouches or crawls.  Regularly lifts up to 25 pounds and occasionally lifts up to 100 pounds.

Certificates/Licenses:  

• Applicable Sanitation Training
• Driver’s License
• BASSET – Beverage Alcohol Seller and Server certificate preferred.

Hours: Due to the business demands of the hospitality industry, and the fact that the Resort provides guest services 24 hours a day, 7 days a week, any employee may be required to work rotating shifts, including weekends, night shifts, and/or overtime.  Also, depending on business demands, hours may be reduced at any time.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to