Supervises and coordinates activities of Cooks and other workers engaged in preparing and cooking foodstuffs by performing the following duties.
Estimates food consumption, and requisitions or purchases foodstuffs.
Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications.
Supervises personnel engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods to ensure that methods of cooking, garnishing, and portion-sizing.
Gives instructions to cooking personnel in fine points of cooking.
Cuts, trims, and bones meats and poultry for cooking.
Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.
Assists Executive Chef and Director of Food & Beverage in planning menus.
Maintains time and payroll records.
Assumes responsibility for kitchen in absence of Chef de Cuisine.
REQUIRED SKILLS DETAILS
The impact of decision-making and the potential gain or loss to the resort in performing the job responsibilities.
The decision-making is critical for maintaining high-quality food for guests presented in an attractive manner while maintaining safety, cleanliness, and cost control. Increased resort revenues from increased F&B sales and additional Resort business can result from high levels of performance in the job. There are considerable resort liability issues in failing to perform the job responsibilities.
Ability to read and interpret documents such as trade magazines, menus, safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to scale recipe servings up and down as needed. Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, and volume.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; and taste or smell. The employee frequently is required to walk, reach with hands and arms, and talk or hear. The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and ability to adjust focus.
Ability to apply common sense understanding to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Ability to provide leadership and interact effectively with coworkers, vendors, and guests of diverse ages, backgrounds, and interests. Ability to lead the culinary team under rushed conditions without loss of efficiency or effectiveness. Ability to interact effectively with other Resort departments to meet goals for the entire Resort.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions, and moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, extreme cold, extreme heat, toxic or caustic chemicals, risk of electrical shock, and vibration. The noise level in the work environment is usually moderate.
College degree preferred with additional degree or certification from established culinary school and 2-4 years experience and/or training; or equivalent combination of education and experience
LOCATION, POSITION TYPE AND SALARY DETAILS
Commensurate with experience