Position Purpose & Summary To supervise and coordinate the preparation of food according to standards set by the Executive Chef. Responsible for execution of all restaurant & IRD functions. Is the culinary MOD when executive chef or Executive Sous Chef are not present. Is the main liaison between restaurant manager & heart of house (kitchen). Leads all cooks to performance standards. Is responsible for all preparation, production of menu items. Responsible for general cleanliness and maintenance of the kitchen.
Essential Functions: Assists in periodic food inventories Communicates, oversees food and supplies ordering Supervises and coordinates production of food according to menu specifications and culinary training. Assists the chefs and the cooks in preparation of certain cuisine Inspects quality of food products used to prepare cuisine informs chef when quality is not acceptable. Ensures all cuisine served to guests follow established guidelines for portions quantities, quality appearance and palatability Checks physical cleanliness of operations ensures all staff are practicing clean as you go techniques. Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports all deficiencies to the chef and engineering May perform chef, or sous chef duties in the absences of the chefs. Deliver "I Am Proud" service standards and department-specific signature touch points. Establish cross-departmental channels of communication among teammates that are consistent and complete. Actively prepare and manage culinary team schedules, ensuring proper coverage Effectively contribute to the creative menu development, engineering and conceptualization process Successfully create recipes for all menu dish with complete costing and pricing recommendations that achieve the divisions food cost goals. Foster a collaborative work environment with all stakeholders Participate in the recruitment, hiring, training, development, and mentorship of culinary team members Champion a culture of excellence Additional Duties and Responsibilities: Problem solving identifiable information is clear but further investigation often is required in order to define a solution Delegation is important Insure smooth service Adhere to all food codes and HACCP Greet every guest, member, and team member with "I Am Proud" standards and set a positive tone for every interaction. Provide extraordinary service that is "Enriching by Nature." Embrace, embody, demonstrate, and encourage wellness and the STRATA virtues through interactions, performance, and commitments. Uphold the Garden of the Gods Resort and Club's brand, culture, vision, mission, and values. Be empowered to make things go right if they go wrong. Give the guest/member a fond farewell. Address feedback by utilizing the LEARN Model. Demonstrate a professional appearance and be attentive to what matters most. Comply with company policies and procedures. Observe and adhere to safety guidelines. Marginal Functions: Perform other duties as assigned. Interface positively with other departments, offering assistance when needed. Displays care in use of equipment and maintains an organized and professional work environment. Position Requirements: Minimum Knowledge & Skills: Requires advanced knowledge of specialized, technical or a through knowledge of the practices and techniques of a professional field. May require knowledge of policies and procedures, and the ability to determine a course of action based on these guidelines Formal Education and Job-Related Experience: This position requires a formal education of high school diploma or higher. Culinary degree or ACF certification preferred. Michelin star or James's beard award kitchen, or five-star environment experience preferred. License, Registration, and/or Certification Required: Serve safe mangers certification. External and Internal Personal Contact: Communications: Dail y - Verbal and written Weekly - Verbal written and electronic Occasionally - Participate in one-on-one coaching sessions. Teamwork and Collaboration: This position requires continuous teamwork as well as internal and cross-departmental communication.
Additional Licenses and/or Certifications Required: YES NO Valid Driver's License
X
CPR Certification
X
Food Protection Manager Certification
X
Food Handler Certification
X
Alcohol Server/Seller Certification
X
Position Analysis/Specifications: N/A (Not Applicable) OCCASIONAL FREQUENTLY Sitting
X
Standing
Walking
Bending Over
X
Crawling
X
Reaching
X
Crouching
X
Kneeling
X
Balancing
X
Pushing / Pulling
X
Lifting / Carrying:
10 lbs. or less
X
11 to 25 lbs.
X
26 to 50 lbs.
X
51 to 70 lbs.
X
Manual Dexterity
X
Fine Motor Skills
X
Gross Motor Skills
X
Eye / Hand Coordination
X
Near Vision
Far Vision
Color Recognition
X
Hearing
Environmental Factors: Environmental factors may include indoor setting with overhead lighting and comfortable ventilation. May occasionally be called upon to work in all areas of the property, both inside and outside, possibly in inclement weather.
YES NO Working Outside
X
Working Inside
X
Working Alone
X
Working Closely with Others
X
Excessive Cold / Heat
X
Excessive Humidity / Dampness
X
Noise / Vibrations
X
Working Above Ground
X
Working Below Ground
X
Working with Chemicals / Detergents / Cleaners
X
Working Around Fumes / Smoke / Gas
X
Walking on Uneven Surfaces
X
Operating Motorized Equipment or Vehicles
X
Working Around/Near Machinery/Motorized Equipment
X
Climbing on Scaffolds or Ladders
X
Continuous use with a Computer and Keyboard
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