Chef (SAV)
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The Chef is a 'meal creator'. He/She is responsible for planning, directing, and conducting food preparation in the kitchen. This may involve supervision of kitchen staff, as well as problem resolution for issues that that may arise in kitchen operations. The Chef authoritatively delegates job tasks to a staff. The Chef promotes an environment that continuously encourages staff members to perform at optimum performance/service levels. At times, the Chef may need to discipline under-performing staff members. He/She is responsible to promote ethical business practices and ensure compliance with all federal, state, and local laws. The Chef is a confident decision-maker, highly practiced in customer contact, staff management, people motivation, and communications. The Chef is responsible to:
Supervise kitchen staff in the proper preparation of menu items
Ensure proper receiving, storage, and rotation of food products to comply with Health Department regulations
Observe staff engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking, garnishing and sizes of portions are as prescribed
Give instructions to cooking personnel in fine points of cooking
Cook and carve meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions
Ensure food safety procedures are executed according to policy and health/sanitation regulations
Monitor inventory levels through ordering to ensure product availability
Manage and maintain safe working condition
Perform administrative tasks as needed
Anticipate and identify problems and initiate appropriate corrective actions
Maintain fast, accurate service, positive guest relations, and ensure service is consistent with quality standardsEstimated Salary: $20 to $28 per hour based on qualifications.
The Chef is a 'meal creator'. He/She is responsible for planning, directing, and conducting food preparation in the kitchen. This may involve supervision of kitchen staff, as well as problem resolution for issues that that may arise in kitchen operations. The Chef authoritatively delegates job tasks to a staff. The Chef promotes an environment that continuously encourages staff members to perform at optimum performance/service levels. At times, the Chef may need to discipline under-performing staff members. He/She is responsible to promote ethical business practices and ensure compliance with all federal, state, and local laws. The Chef is a confident decision-maker, highly practiced in customer contact, staff management, people motivation, and communications. The Chef is responsible to:
Supervise kitchen staff in the proper preparation of menu items
Ensure proper receiving, storage, and rotation of food products to comply with Health Department regulations
Observe staff engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking, garnishing and sizes of portions are as prescribed
Give instructions to cooking personnel in fine points of cooking
Cook and carve meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions
Ensure food safety procedures are executed according to policy and health/sanitation regulations
Monitor inventory levels through ordering to ensure product availability
Manage and maintain safe working condition
Perform administrative tasks as needed
Anticipate and identify problems and initiate appropriate corrective actions
Maintain fast, accurate service, positive guest relations, and ensure service is consistent with quality standardsEstimated Salary: $20 to $28 per hour based on qualifications.
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