Responsible for all food production and presentation for restaurant, banquet functions and other events. The Chef assists in development and revisions of menus, food purchase specifications and recipes; supervise all kitchen staff; develop and monitor labor budget for the department Maintain highest professional food quality and sanitation standards. Personal characteristics are important to provide good customer service, the ability to lead and manage a diverse group of people. Need to be creative and have a keen sense of smell and taste. Must have good personal hygiene.
 

Role and Responsibilities

• Assists in the planning and execution of menus for all food served in the venue.

• Schedules and coordinates the work of cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.

• Approves the requisition of products and other necessary food supplies.

• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

• Establishes controls to minimize food and supply waste and theft.

• Interview, select, train, supervise, counsel and discipline all employees in the department.

• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.

• Participates in the development of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.

• Conducts regular meetings with food and beverage staff.

• Consults with the Food & Beverage Director about food production aspects of special events being planned.

• Cooks or directly supervises the cooking of items that require skillful preparation.

• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

• Evaluates food products to assure that quality standards are consistently attained.

• Interacts with staff to assure that food production consistently exceeds the expectations of members and guests.
• In conjunction with F&B team, assist in maintaining a high level of service principles in accordance with established standards.

• Evaluates products to assure that quality, price and related goods are consistently met.

• Provides training and professional development opportunities for all kitchen staff.

• Periodically visits dining area when it is open to welcome members.

• Support safe work habits and a safe working environment at all times.

• Perform other duties as directed.
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• Qualifications

• Bachelor's degree (B. A.) from four-year college or university; or four years related experience and/or training; or equivalent combination of education and experience.

• Professional appearance

• ServSafe Food Handlers Certification

• 21 years of age