Responsible for assisting the Executive Chef in the smooth operation of the kitchens, taking particular responsibility for Banquets. Menu compilation, training, food production, pass service standards, goods receiving and ordering, as well as hygiene and sanitation. Will be involved in preparing, cooking and presenting food in accordance with productivity standards and cost controls. Work closely with the Culinary and Catering teams in evaluating service, food quality and improve operational efficiency.
Prepares and serves entrée items, vegetables, potatoes, salads, and desserts as specified in each individual banquet prospectus.
Supervises kitchen personnel in the preparation, service, and clean-up of banquets and/or other food services activities.
Inspects premises and equipment for conformity to closing procedures.
Maintain all banquet kitchen equipment
Regularly inspect all areas of the unit and report all substandard safety, security or equipment conditions
Monitor customer buying trends and make relevant decisions on daily specials, product additions and deletions, and proper mix of food offerings
Responsible for the supervision and evaluation of department staff, including completion and timely submission of annual employee evaluations.
Strictly adhere to all human resource policies
Performs other duties as assigned.
Seasoned professional, with prior experience as chef or Sous chef in a high volume, mid priced restaurant, of at least $2 Million annual sales volume.
Culinary school graduate required or equivalent experience.
Good team leader, good trainer, employee oriented.
High emphasis on cleanliness and sanitary work conditions.
Well organized, plans well, and has a good understanding of food- and payroll costs.
Excellent communication skills, both oral and written; ability to logically and independently plan, organize and complete work; initiative; well-developed interpersonal skills; ability to set and achieve high standards of performance; ability to make progress on multiple assignments under time constraints; and ability to travel to various locations on business.
Co-operative, flexible, creative.
Accountablr to: Director-Executive Chef
Accountable for: Supervisor-Sous Chef
The above description denotes some of the specific characteristics which are necessary to perform the principal functions of the job and are not intended to be a description of all work requirements that may be inherent in the position.
Dover Downs, Inc. is an equal opportunity employer.