The Head Chef is a key member of the food & beverage department.  He/she will be directly responsible for managing and preparing food for all food outlets on the property.  The Kitchen Manager reports directly to the General Manager.

Qualifications, Knowledge, and Skill Requirements

2-4 years of Food and Beverage/Kitchen Management Experience Must have supervisory, coaching and staff development skills Exceptional communication and computer skills Must be serv-safe certified Must have the ability to follow verbal and written instructions Guest service focused-Professional team leader-Detailed oriented Possess the ability to manage multiple priorities and meet short timeline goals/deadlines

Responsibilities

Learns and maintains standards in food production and quality.  Expedites orders in a timely manner.  Practices excellent operational sanitation.  Executes scheduled banquet functions.  Maintains a professional relationship with fellow associates.  Helps reduce loss/waste.  Communicates equipment repair needs with chef.  Actively participates in training efforts.
Incorporates safe work practices in job performance.  Attends staff meetings.  Checks and dates all deliveries received and report any variances to chef in charge.  Verifies that all coolers are at the proper temperatures and are cleaned on a daily basis.  Processes inventory requisition and receives supplies as necessary for quality production.  Prepares the proper amount of food according to production or forecast sheets and production plans.  Prepares items in accordance with established recipes for a consistent product.

Minimum Qualifications for the Chef:

Associates Culinary Degree and 2 years of Culinary Experience and/or training; or equivalent combination of education and experience.

Working Conditions:

Physical activity including long periods of standing, walking, and bending (6-8 hours) Required to regularly reach with arms and hands