ESSENTIAL DUTIES AND RESPONSIBILITIES

Primary duties and responsibilities include, but are not limited to, the following:

Supervise production of all butchering, sauce, vegetable and garnish production. Ensure good turnover of products by practicing and maintaining proper rotation. Requisitions materials as needed and ensures equipment is maintained and available for use. Monitor team member performance, product quality and production flow. Foster improvements where needed. Participate in the activities of cooks and other team members involved in preparing, cooking and presenting food in accordance with hotel productivity standards, cost controls and special needs. Create team member schedules and direct in proper job functions including guest interaction. Audit food storeroom items for quality and consistency, food cost and revenues. Enforce daily sanitation, hand washing and safety codes. Make constant contact with both internal and external customers to provide optimal guest service. This includes contact with various departments in an effort to provide/obtain pertinent information needed to ensure proper guest service is provided. Analyze feedback from customers, make judgments and take action to implement suggestions for improvement. Listen and respond to guest inquiries using a positive, clear speaking voice. Answer questions and offer assistance to provide guest satisfaction.

KNOWLEDGE/SKILLS/ABILITIES

Must be able to work in a productive and cohesive team environment Must be extremely organized Able to prioritize tasks and meet deadlines. Ability to comprehend and follow supervisor’s instructions. Can work well with interruptions. Strong knowledge of food service industry, cuisines and beverages.

EDUCATION and/or EXPERIENCE

Minimum 3 years culinary experience in a high volume restaurant is required. Culinary 2-4 year degree is preferred or any combination of education, training, or experience that provides the required knowledge, skills, and abilities.

PHYSICAL DEMANDS

While performing the duties of this job, the team member is constantly standing, kneeling, walking, reaching, twisting, grasping, lifting, listening, using computer, telephone, and speaking. Frequently using wrist motion, dexterity, eye-hand coordination, and writing, typing on computer keyboard Must be able to lift, push, or pull up to 50 pounds on an occasional basis.

WORK ENVIRONMENT

Work performed indoors, in climate controlled environment. The noise level in the work environment is usually loud. Employee may be exposed to odor and secondhand smoke.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be flexible if needed for occasional work outside of normal business hours.  Share