Job Purpose
Serve as “second-in-command” of the kitchen assisting the Head Chef in supervising food production in restaurants, banquet functions and events at the redsort. Supervises the food production team, assists with food production tasks as needed and assures that quality and cost standards are consistently attained.
Job Tasks/Duties
* Prepares and directly supervises kitchen team responsible for the daily preparation, cooking, garnishing and portion‑sizing of menu items as prescribed by resort’s standard recipe cards.
* Assists the Head Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
* Codes all invoices to the proper accounts and sends signed copies to Finance for payment.
* Assumes complete charge of the kitchen in the absence of the Head Chef.
* Assists the Head Chef with supervision and training of the team, cleanliness and safety, menu planning and related production activities.
* Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment; also, submits ideas for operational improvements, future goals and team management to the Head Chef.
* Prepares reports, arranges employee schedules and performs other administrative duties as assigned by the Head Chef.
* Assists in any station as assigned by the Head Chef.
* Assists in food procurement, delivery, storage and issuing of food items in line with standard operating procedures.
* Reports customer complaints to the Head Chef and assists in their resolution.
* Coordinates buffet presentations.
* Understands and consistently follows proper safety and hygiene practices.
* Attends departmental team meetings.
* Performs other appropriate tasks assigned by the Head Chef.
* To ensure a high degree of personal presentation and hygiene in line with the company’s dress and appearance policy.
* To be a positive ambassador for the Company’s values at all times.
Education and/or Experience
* Experience in food preparation position and kitchen supervisory/management encompassing all phases of kitchen operation.
Licenses and Special Requirements
* Food safety certification min. level 2.
Additional Information
This job description has been prepared as a working document to identify the main areas of responsibility. It is not a definitive statement of duties nor excludes any tasks which may be considered reasonable.
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