General Purpose of the Job

Assist the Executive in managing and supervising the kitchen.

Essential Duties and Responsibilities

Assist the Chef with:

• Preparing prep sheets
• Log new recipes into the computer
• Updating the pricing in the computer
• Food purchasing
• Seek out new purveyors and do comparative pricing
• Staff scheduling
• Supervise food production, make sure quantities are correct, quality is high and recipes are being followed
• Maximize kitchen productivity
• Train culinary staff and dishwashers
• Maintain highest levels of cleanliness and sanitation at all times, following government strict guidelines
• Supervise and schedule the dish station
• Work and run the kitchen at events
• Give creative feedback on new menu items, recipes and presentation
• Pack the events and make sure that all necessary food and equipment is sent to the events
• Other duties as required

Supervisory Responsibilities                                                   

Manages one subordinate supervisor who supervises a total of eight employees in the Kitchen and Dish Room. Is responsible for the overall direction, coordination, and evaluation of these units. Also directly supervises 15 non-supervisory employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience                                                                  

Bachelor's degree from four-year college or university; or minimum eight years related experience and/or training; or equivalent combination of education and experience.

Language Skills                                                             

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or employees of organization.

Mathematical Skills                                                     

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.  Ability to apply concepts of basic algebra and geometry.

Reasoning Ability                                                         

Ability 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.

Computer Skills

• Requires computer literacy in MS World, Excel, Power Point, and Publisher

Certificates, Licenses, Registrations

• Food Safety Manager Certificate

Other Skills and Abilities                                                           

• Bilingual preferred (English/Spanish)
• Manual dexterity in knife skills
• Knowledge of kitchen equipment
• Patience to accept & process criticism from clients & managers

Physical Demands

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; talk or hear and taste or smell. The employee is occasionally required to walk; sit; use hands to finger, handle, or feel; reach with hands and arms and stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 10 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, peripheral vision, depth perception and ability to adjust focus.

Work Environment

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 regularly exposed to moving mechanical parts. The employee is occasionally exposed to outside weather conditions. The noise level in the work environment is usually loud.