- Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
- Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills.
- Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance.
- Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
- Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker.
- Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment.
- Ability to be self-directed while working in a team-oriented environment.
- Ability to work a flexible schedule; able and willing to work nights, weekends and long hours.
- Minimum of 3 years in similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience.
- 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 a good sense of taste and smell.
State issued Health Certificate and immunizations are required.
Must be Serve Safe certified.
Knowledge of and skill in using computer software, including MS Word/ Excel/ Outlook.
Knowledge of US Foods Menu Profit Pro a plus.
- Job Duties: (including to but not limited to)
Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
Supervises all buffet, beverage, break, and carving table set-up and breakdown. Responsible for set-up of all equipment necessary for above mentioned areas, including but not limited to: chaffing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards
Assists Executive Chef with fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas.
- Measure, mix and cook ingredients according to recipes
Use a variety of pots, pans, knives and other equipment to prepare and serve food.
Maintain 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.
Ensures kitchen staff are aware of work place expectations by providing on-going assistance, training and mentoring to kitchen staff. Promote a positive, enthusiastic and cooperative workplace environment by working side by side with staff.
Assists Executive Chef to ensure quality, consistency and concept are maintained. Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards.
Monitor events, materials and surroundings.
Guide, direct and motivate kitchen employees.
Ensure that all food safety standards are followed.
Communicate with supervisors, peers and subordinates.
Make decisions and solve problems. Organize, plan and prioritize work.
Evaluate information against standards.
Carry out ideas, programs, systems or products.
- Document and record all personnel discipline information. Work with Human resources for personnel discipline issues.
Other duties as assigned by Executive Chef.