Summary:
Lead the kitchen staff by overseeing the day-to-day operations of the restaurant. Direct the cooking process, monitor the line, and create a strong team relationship.
Essential Duties and Responsibilities include the following;
- Supervises workers engaged in preparing, portioning and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed and the quality and consistency are at a high level of standards.
- Creates menus, designs corresponding recipes and oversees the preparation of those recipes.
- Assists in planning, preparing and serving of all food items and menus. Trains employees on the execution of said items.
- Creates special dishes and recipes. May create certain dishes using alcoholic beverages as an ingredient which may require sampling (a small portion of an item) to determine if the food is prepared and tastes appropriately.
- May have to taste (taste is defined as sampling a small portion of an item) a member’s food item which contains alcohol as an ingredient in response to a member complaint regarding the food item.
- Maintains high levels of Sanitary Codes set forth by Federal, State and Local agencies as well as The Polo Club.
- Schedules staff to ensure appropriate coverage.
- Checks all walk-in coolers and freezers daily to insure proper rotation, storage and usage of all food items.
- Tracks kitchen inventory, places orders, monitors equipment maintenance and condition.
- Assists Executive Chef and/or Executive Sous Chef in planning of annual budget. Instills budgetary controls using established budget on a daily basis.
- Implements and enforces employee policies according to the Employee handbook and Food and Beverage.
- Communicates with members, coworkers, management, staff and the general public in a courteous and professional manner.
- Conforms with and abides by all regulations, policies, work procedures and instructions.
- Exhibits and maintains a professional demeanor to reflect a positive image of The Polo Club.
- Performs other duties as assigned by the Executive Sous Chef.
Knowledge, Skills and Abilities:
- Requires excellent culinary skills.
- Ability to use all kitchen equipment.
- Requires strong organizational skills.
- Ability to remain calm in high-pressure, fast paced environment.
- Ability to motivate and create a culinary team.
- Ability to plan and execute menus and functions.
- Ability to analyze data and prepare reports.
- Ability to communicate well in English and in writing.
- Ability to understand and carry out verbal and written instructions in English.
- Ability to interact professionally and maintain effective working relationships with superiors, co-workers and members.
- Must be able to multi-task and work in a fast paced environment.
Supervisory Responsibilities:
Manages subordinate culinary staff members. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, training employees; planning, assigning, and directing work and addressing complaints and resolving problems. Makes hiring and firing recommendations and suggestions to the Executive Sous Chef and Executive Chef.
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/Experience:
Four year college or university program certificate (Culinary degree preferred); or two to four years related experience and/or training; or equivalent combination of education and experience.
Language Ability:
Ability to communicate well in English. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, members, and the general public.
Math Ability:
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
Reasoning Ability:
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
Computer Skills:
No skills needed.
Certificates and Licenses:
Serve Safe certification
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.
The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 30 pounds. Specific vision abilities required by this job include close vision, distance vision and peripheral vision. While performing the duties of this job, the employee is regularly required to stand; walk; talk or hear and taste or smell. The employee is frequently required to use hands to finger, handle, or feel and reach with hands and arms. The employee is occasionally required to sit; climb or balance and stoop, kneel, or crouch.
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 frequently exposed to extreme cold (non-weather); extreme heat (non-weather); risk of radiation and vibration. The employee is occasionally exposed to wet or humid conditions (non-weather) and fumes or airborne particles.
The noise level in the work environment is usually loud.
