Position Description: Functions with other Lead Cooks as person in command in the kitchen and generally is in charge of food production, when Exec Chef & Sous Chefs are absent. Ensures that all food production workers are performing their duties according to quality standards established by the Executive Chef. Assumes all duties of Sous Chef (s) in their absence.
Essential Job Functions:
Education: Culinary Arts Degree preferred but negotiable depending on previous work history.
Experience: Minimum 4 years progressive managerial responsibilities in a high volume club or hotel
Skills: Strong management, organizational, and communication skills are required. A working knowledge of computer programs is necessary.
Supervisory Responsibilities: All kitchen staff.
Equipment to be used: Knowledge of all food service Equipment and Cutlery.
Typical Physical Demands: Requires manual dexterity sufficient to operate standard office, retail, and culinary
equipment. Requires ability to stand and/or sit for extended periods of time. Requires bending, stooping, and reaching.
Requires normal range of hearing and vision. Requires ability to lift and move heavy tables, chairs and other objects.
Requires ability to function professionally in an environment that is both physically and mentally stressful and
Working hours may vary according to business levels and some long days may be required.