Minimum of 5 years in similar position in an upscale banquet,
hotel, or convention center setting with prior supervisory
Must be able to stand for extended periods of time.
Ability to speak clearly so that listeners may understand.
Must be able to make fast, simple, repeated movements of
fingers, hands, and wrists.
Ability to bend, stretch, twist, or reach out with the body,
arms and/or legs.
Must be able to lift, push, pull, or carry heavy objects.
High school diploma or equivalent GED.
Must have completed formal training and complete on-the-job
Must have a good sense of taste to ensure that the intended
flavor profile is met.
Must have training from a professional technical school, two
or four year college, or special culinary school.
Experience in culinary training-including menu planning, food
preparation, and selection and storage of food.
Apprenticeship through culinary institute, trade unions, or
State issued Health Certificate and immunizations are
Must be Serve Safe certified.
CEC or CSC preferred
The Chef will oversee the direction of the
kitchen’s daily activities in accordance with company policies,
standards, and objectives to ensure a positive guest and employee
experience. The Chef is responsible for kitchen profitability and
will maintain a positive, productive, and compliant work
environment. The Chef is responsible for all kitchen operations;
including: food cost, labor cost, and kitchen sanitation standards
in all food production areas. The Chef oversees the preparation of
all food; helps in the planning of meals, and developing menus and
writing recipes. The Chef will provide daily communication to the
Director of Food and Beverage concerning all culinary operations.
Job Duties: (including to but not limited
- Ensures budgeted food cost percentages
are achieved through effective control measures including:
portion controls, food inventory rotation measures, correct
ordering procedures, receiving and food storage procedures,
inventory security procedures, and waste control.
- Ensures that production sheets are
- The Chef must use approved food
ordering tools and follow correct food ordering procedures to
ensure that inventory limits are maintained at appropriate
- Maintains monthly food inventory sheets
with monthly transfers of food products to other cost centers.
- Maintains organization of food storage
areas. (Food inventory must be done shelf to sheet).
- Chef inspects food products upon
delivery from vendors to ensure food quality standards are met
and correct order amounts are delivered.
- Responsible for all concessions and
café food production.
Prepares food according to approved recipes.
Maintains clean kitchen equipment and ensures that all equipment
is in working order.
Completes monthly preventive maintenance forms on equipment in
Notifies appropriate personal by email and personal contact when
a piece of kitchen needs to be repaired.
Directs the work of the sous chef, lead prep cook, prep cooks
and kitchen workers.
Maintains a clean kitchen. At the end of the day there should be
NO food debris on the floor, walls, equipment, work
tables, ceilings, or any other surface located with-in the
kitchen area. This same standard must be maintained in all food
production areas outside of the main kitchen. The Chef must
maintain this standard.
Schedules hood cleaning on a quarterly basis with hood cleaning
contractor and oversees their staff’s activities while they are
Ensures that health department audits are passed with the
highest score possible and follows all health department food
Ensures that Ops Analitica kitchen audits are completed monthly.
Guide, direct and motivate kitchen employees.
Follows all OSHA safety policies.
Conducts safety training when need for culinary staff.
Conduct daily safety audits of kitchen to ensure of there is a
Attends weekly food and beverage meeting and staff meeting;
communicates with supervisors, peers, and subordinates in a
professional manner at all times.
Completes bi-weekly work schedules for kitchen employees and
enters their schedules into (ADP) and (When I Work) computer
Document and record all personnel discipline information. Work
with Human Resources for personnel discipline issues.
Interviews and hires new staff for openings in the kitchen.
Works with temporary staffing agencies when extra staff is
Looks for creative new ways to enhance the banquet, café, and
concession menus recipes and presentation.
Willingness to work nights, weekends, holidays, and long hours
Other duties as assigned by Director of Food and Beverage.
Characteristics and Knowledge:
- Have a high
level of social contact. Ability to work closely with kitchen
staff, but also spend time alone cooking.
- Must be able to
supervise, coach, and train employees.
Provide excellent service to customers.
Deal with external customers such as food suppliers.
knowledge for the health and safety of patrons and staff.
- Must be sure that all details of the
job are performed and their work is accurate.
- Must be constantly aware of changing
events, such as staff or supply shortages.
- Ability to express ideas clearly when
speaking or in writing.
- Ability to read
and understand written information
Must be exact in their work. Errors could cause safety hazards
for themselves and other workers.
problems and review information.
Must be constantly aware of frequently changing events in
Ability to repeat the same physical activities.
Quickly and accurately compare letters, numbers, objects,
patterns, or pictures.
- Must maintain
high level of concentration.
Must be able to multi-task.
Knowledge of the rules and uses of numbers in mathematics. Areas
of knowledge include arithmetic.