Title: Kitchen Supervisor/Chef
Department: Food & Beverage Hours of Work: 40 hours
Category: Seasonal FLSA Status: Exempt
Salary/Grade Level: Date Approved: 02/09/2013
Reports to (Supervises/Liaison): Food & Beverage Manager; supervises Cooks, Prep, and Dishwashers.
Responsible for the proper preparation and presentation of all food products at the Tramway restaurant, in order to contribute to guest satisfaction providing a premier customer service atmosphere. Responsible for food costing, menu planning, and all food related duties.
- Responsible for proper preparation and presentation of all food
- Responsible for cooking the most demanding menu items
- Performs the work of subordinates when necessary
- Assist the Food & Beverage Manager with researching, designs, and planning menus
- Works as a line cook during meal service times.
- In collaboration with the Food & Beverage Manager and the General Manager, discusses and determines menu design and planning, including food costing.
- Conducts weekly and monthly Inventories; determines produce needs before notifying the manager of purchasing needs of produce, supplies, and food products.
- Assist the Food and Beverage Manager in investigating food supply sources; negotiating prices related to purchases, and completing related paperwork; verifies receipt of food products and supplies; manages to budget.
- Assigns work to shift Line Cooks, Prep Cooks, and Dishwashers;
- Constantly monitors the cooks’ preparation and cooking techniques and practices, checking the quality, quantity, and appearance of the menu items before they are “pushed out” of the kitchen;
- Assists in scheduling staff during assigned shift and on a weekly basis; provides ongoing training and guidance to subordinates; trains and evaluates cooks and dishwashers, ensuring compliance with quality standards, efficiency and adequate staff coverage for all shifts.
- Oversees kitchen staff compliance with sanitary standards on food handling and storage and space/equipment cleanliness;
- Ensures readiness for health inspections; dates and checks food; exhibits and encourages proper hygiene and sanitary habits.
- Identifies kitchen maintenance needs and recommends alternative solutions.
- Participates in departmental manager meetings, advising peers on the status and problems of coordinating food preparation/presentation activities
- Provides assistance to other staff in order to develop teamwork,
- Contribute to the efficiency and effectiveness of the restaurant operation in meeting its goals and objectives.
- Performs other incidental and related duties as required and assigned .
NECESSARY SKILLS AND KNOWLEDGE
- Ability to meet time and attendance requirements including the ability to work long flexible hours, the late shift and possibly a six-day workweek
- Ability to work all different shifts including holidays and weekends
- Ability to handle stress under pressure
- Ability to provide quality customer service
- Demonstrated knowledge of the practices and techniques of restaurant cooking, food presentation and storage, including seafood handling;
- Demonstrated knowledge of all kitchen equipment and appliances;
- Demonstrated knowledge of sanitary food requirements/codes
- Excellent communication and customer service skills.
- Ability to learn, understand, and follow oral and written instructions/directions.
- Skill in operating personal computer utilizing a variety of computer software
- Thorough knowledge of state sanitary regulations and requirements, as well as standard practices and procedures related to food preparation and storage.
- Skill in establishing and maintaining cooperative working relationships with other employees
- Ability to work directly with the public, providing information and assistance on a daily basis
- Ability/willingness to learn and pass on to guests those areas of interest to visitors, such as local history, people, culture, geography, etc.
MINIMUM QUALIFICATIONS (education, experience, skills)
- High school diploma or equivalent, AND
- Two years of chef or lead cook experience in a high volume, multi-unit environment.
- Certified Food Protection Manager (CFPM) certification
- Alaska food workers card
PREFERRED QUALIFICATIONS (education, experience, skills)
- Culinary training from an accredited Culinary Institute
- Current CPR and first aid certificates
- Drug testing may be required.
- Fire prevention training
Standard kitchen environment as part of an aerial tramway and lift operation at a 1800 ft. elevation; constant exposure to extreme heights, and periodic exposure to dangerous equipment during emergency evacuations or power failures. Constant movement in narrow/confined work spaces and a hot, noisy environment; prolonged standing for extended periods of time. Must be able to lift/move up to 80 lbs, periodically, constant bending, lifting, stooping is required to maintain adequate supplies. The Tram is a non-smoking facility with designated outside smoking areas.
Goldbelt, Inc. - 2 years ago