AM Restaurant Chef

Summary

Provides outstanding service to members and guests in a professional and courteous manner. Assists in meal planning, labor costs, and requisitioning supplies for the department. Performs all methods of cookery, portion control, and garnish all dishes in accordance with standards set by the company. Through teamwork, assists other members of the department s in achieving departmental vision and goals.

Essential Duties and Responsibilities

1. Maintains high standards of quality of food production to ensure member and guest satisfaction.
2. Prepares all menu items according to standard recipes and ensures employees meet the standards established by the company. Provides ongoing training to Jr. Sous Chefs, Line Cooks, Buffet Stewards, and Buffet Attendants.
3. Assumes responsibility as the Kitchen Supervisor during all meal periods, including banquets, in the absence of the Executive Sous Chef/Executive Chef.
4. Ensures all employees adhere to work schedules and controls kitchen labor costs while maintaining required standards of operation.
5. Works with Executive Sous Chef/Executive Chef to execute club events and private functions. Assists with menu planning within all outlets.
6. Plans and records preventative maintenance services for all kitchen equipment.
7. Ensures consistently of kitchen opening and closing procedures.
8. Understands and controls food cost percentages and protects all food product in storage and in production. Ensures proper handling and storage by employees of all products.
9. Upholds safety standards and proper usage of equipment and ensures employees are in compliance.
10. Assists in maintaining internal controls for the Food & Beverage Department to include the monthly inventory process.