Basic Function: Responsible for assisting the Executive Chef in all phases of kitchen operations including hiring, scheduling, development of staff, food preparation, and coordination of kitchen services with other departments.
Supervises:
• Cooks
• Dishwashers
Essential Duties:
• Assists the Executive Chef in the supervision and coordination of all phases of work for all associates engaged in the operation of the kitchen.
• Supervises and participates in all phases of food handling including preparation, cost, quality, quantity, portion control, inventories, menu planning, and recipes.
• Supervises cooking standards to maintain a high quality of food and service on a consistent basis.
• Enforces AFP Management’s standard recipes for all dishes to ensure portion control and uniformity of quality and taste.
• In the absence of the Executive Chef, reviews in advance, all banquet function sheets as prepared by the Sales Office and directs kitchen operations to ensure that adequate supplies are on hand and all contractual arrangements are met.
• Maintains security and safety in the kitchen.
Ensures the safe and proper use of all chemicals used for cleaning.
• Assists in the proper training of all kitchen staff.
• Makes suggestions to the Executive Chef and the Food and Beverage Director concerning improvements in the kitchen which would enhance guest satisfaction, maintain payroll, and maintain food cost requirements.
• In the absence of the Executive Chef, participates in weekly property Sales meetings.
• Ensures that the highest standards of sanitation and cleanliness are maintained throughout the kitchen and dumpster area at all times.
• Assists the Executive Chef in controlling and monitoring budgetary expenses on a monthly basis.
• Assists the Executive Chef in taking the end-of-the month inventory.
Maintains and records daily and monthly inventories and directs all necessary food ordering.
• Assists the Executive Chef in verifying receipt of all incoming orders and ensuring that all food is safely stocked and stored in accordance with proper food handling techniques.
Other Duties:
• Performs other duties as assigned by management.
Essential Requirements:
• High School diploma and a minimum of two years of advanced culinary education.
• Minimum of 3-5 years of cooking experience under the supervision of established chefs.
• Strong knowledge of food handling, storage, and preparation techniques.
Knowledge of the proper and safe use of all kitchen (cleaning) chemicals, equipment, etc.
• Must be able to work long hours (minimum of 50-60 hours per week).
• Must be able to stand and exert well paced mobility for periods up to four (4) hours in length.
Must have the ability to frequently lift pots, pans, etc.
, up to 40 pounds in weight.
Must have finger/hand dexterity to use small tools adeptly.
Subject to exposure to wet floors and temperature extremes.
Other Requirements:
• None
Training Needs:
• International Cuisine/Culinary Arts Training.
• Supervisory skills training
• Training in providing quality guest service.
• Must complete all brand required training in the prescribed time frame.
Career Opportunities:
• Executive Chef
• Assistant F&B Director
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