Job description

Long Point CHEF

JOB DESCRIPTION

Job Overview Create and oversee the execution of the restaurant menu for a casual style restaurant featuring modern and club classic cuisine. Use regional and seasonal products, as well as specialty ingredients to create a memorable dining experience. Work with Executive Chef, sous chef and

Purchasing Director in the purchase and research of specialty items. Plan, prep, set up and provide quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen. Monitor all mise en place to ensure they are completed to the satisfaction of set standards. To ensure each employee will be able to follow established recipes and plating guide provided to exact specification. Maintain and contribute to a positive work environment while controlling food and labor cost.

Report to: Executive Chef and Executive Sous Chef

Key Relationships: Internal Kitchen staff, stewarding staff, Food and Beverage Service Staff, Purchasing

Department, catering, and maintenance.

External: Members and visitors.

Standard

Specifications: Requirements are representative of minimum levels of knowledge, skills and or abilities, To perform this job successfully.

Qualifications:

Essential:

1. High school diploma or equivalent vocational training certificate.

2. 5 years’ experience in culinary field

3. Ability to communicate in English with members, co-workers and management to their understanding.

4. Ability to compute basic mathematical calculations.

5. Ability to work all stations online

6. Food handling certificate

7. Knowledge of food cost controls

8. Previous management experience

Desirable 1. Culinary college degree

2.Food handling certificate

3. Sanitation Certificate.

4. Ability to communicate in multiple languages

Skills;

1. Ability to perform job functions with attention to detail, speed and accuracy.

2. Ability to prioritize, organize, delegate work and follow through with assigned tasks

3. Ability to be a clear thinker, remain calm and resolve problems using good judgement.

4. Ability to work well under pressure of meeting production schedules and timelines of food displays.

5. Ability to handle multiple tasks at one time while maintaining a high level of professionalism.

6. Ability to direct, manage and motivate a team.

7. Contribute to the growth and success of the team.

8. Ability to direct performance of kitchen staff and follow up with corrections where needed

9. Ability to motivate kitchen staff and maintain a cohesive team

10. Ability to use all senses to ensure quality standards are met

Essential Job

Function:

1. Ability to maintain a clean, neat and organized work environment

2. Ability to follow recipes, to increase or decrease recipes as needed.

3. Good knife skills

4. Can season food properly

5. Can properly follow all processes that are in place

6. Can communicate with all internal customers efficiently. {stewarding, service staff}

7. Can fill out all requisitions properly

8. Can follow all rules and regulations in employee handbook properly

9. Properly rotate product in walk in cooler.

10. Clean and maintain equipment properly

11. Maintain and strictly abide by state sanitation/health regulations and hotel requirements

12. Can organize and set up workstation fast and efficiently.

13. Rotate, label and date all food on station

14. Ability to work in a fast paced, intense work environment. Under sometimes extreme heat and stress.

15. Is responsible for the set up and execution of the breakfast buffet and set up

16. Coordinates scheduling with restaurant chef

17. Ensure all member special requests are met if possible.

18. Maintain and enforce standards set by executive chef and club

Note:

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship

Job Type: Full-time

Pay: $60,000.00 - $65,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 2 years

Pay rate:

• Yearly pay

Shift:

• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Monday to Friday
• Weekend availability

Work setting:

• Casual dining restaurant

Work Location: One location

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