Position Summary:
Train, supervise and work with all cooks, culinary and stewarding staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products. Assign, in detail, specific duties to all employees for efficient operation of the kitchen. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.Process requisitions for supplies. Select, train and supervise kitchen staff in the proper preparation of menu items. Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations. Adhere to control procedures for labor, cost and quality. This position is Full time-Hourly.
Requirements:
Culinary or Apprenticeship Program/Degree preferred. Minimum of 1 year Supervisory or Chef experience required. Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. Must be able to lift up to 30 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. Ability to obtain and/or maintain any government required licenses, certificates or permits.