Ensure all products are rotated on a first-in, first-out philosophy.
Ensure all requisitions are processed properly and placed in designated area.
Maintain and exhibit a solid knowledge and understanding of all food products and skillfully apply culinary and cooking techniques.
Identify and safely use all kitchen equipment.
Regularly restock all kitchen supplies and food items required for service.
Properly label and date all products to ensure safekeeping and sanitation.
Apply advanced knife skills required for service.
Create, read, measure, and execute recipes.
Maintain an exceptional menu knowledge and attention to detail with plate presentation.
Versatile in preparing both hot and cold items.
Assist Chef, cooks, and pantry workers and helpers as needed in execution of service.
Maintain a solid knowledge, understanding and preparation of base sauces, stocks and soups.
Skillfully and knowledgably work each kitchen stations.
Maintain supervisory role in the absence of the Chef.
Ensure food quality is superior and takes action to correct any irregularities.
Conduct training for Master cooks, cooks, pantry workers, helpers and kitchen workers on job responsibilities.
Produce production list to ensure efficient execution of service.
Conduct inventory on a regular basis to ensure proper par levels.
Work as a team, assisting all guests and employee’s needs and inquiries.
Effectively communicate with management and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.
Assist Executive Chef by controlling food and labor cost and establishing goals and objectives that focus on profit, product and people.
Assist Executive Chef by controlling of purchasing, receiving, purveyor lists and inventory of all kitchen items.
Ensure kitchen equipment is properly maintained and functioning
perform other job related duties as assigned.
At least 3 years of similar chef experience.
Working knowledge of knives, knife skills, and small wares equipment.
Working knowledge of health, safety, and sanitation procedures.
Working knowledge of weights, measures, and various cooking techniques.
Excellent customer service skills.
Able to lead and mentor a team.
Have interpersonal skills to deal effectively with all business contacts.
Professional appearance and demeanor.
Work varied shifts, including weekends and holidays.
Degree in Culinary Arts or related field.
High school diploma or equivalent.
Able to effectively communicate in English, in both written and oral forms.
At least 5 or more years of similar experience as a Chef.
Previous experience working in a similar resort setting.