Chef/Head Chef

• 2-year degree from an accredited university
in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years
experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

• Prepares and cooks foods of all types, either on a regular basis or
for special guests or functions.

• Reviews and adjust systems
and procedures in the kitchen to ensure their effectiveness.

• Develops,
designs, or creates new menus and recipes based on standards or artistic
contributions.

• Demonstrates knowledge of high quality food products,
presentations and flavor.

• Ensures compliance with food handling
and sanitation standards.

• Ensures compliance with all applicable laws
and regulations.

• Follows proper handling and right temperature of all
food products.

• Knows and implements brand’s Safety Standards.

•
Supervises kitchen shift operations and ensures compliance with all Food &
Beverage policies, standards and procedures.

• Maintains purchasing,
receiving and food storage standards.

• Operates and maintains all
department equipment and reports malfunctions.

• Supports procedures
for food & beverage portion and waste controls.

• Develop
and implement environmentally friendly processes and procedures for food
preparation, energy use and waste management in the restaurant.

• Checks
the quality of raw and cooked food products to ensure that standards
are met.

• Assists in determining how food should be presented
and creates decorative food displays.

Leading Culinary
Team

• Supervises and coordinates activities of cooks
and workers engaged in food preparation.

• Utilizes interpersonal
and communication skills to lead, influence, and encourage others; advocates
sound financial/business decision making; demonstrates honesty/integrity; leads
by example.

• Supervises and manages employees. Manages all day-to-day
operations. Understands employee positions well enough to perform duties
in employees' absence.

• Encourages and builds mutual trust, respect,
and cooperation among team members.

• Serves as a role model
to demonstrate appropriate behaviors.

• Ensures and maintains
the productivity level of employees.

• Ensures that menu items
are prepared and presented according to use record standards.

•
Establishes and maintains open, collaborative relationships with employees
and ensures employees do the same within the team.

• Estimates daily
production needs on a weekly basis and communicates production needs to kitchen
personnel daily.

• Leads shifts while personally preparing food items
and executing requests based on required specifications.

Maintaining Culinary Goals

• Achieves and exceeds goals
including performance goals, budget goals, team goals, etc.

• Develops
specific goals and plans to prioritize, organize, and accomplish your work.

• Comprehends budgets, operating statements and payroll progress reports
as needed to assist in the financial management of department.

•
Schedules employees to business demands and tracks employee time
and attendance.

• Understands the impact of departments operation on
the overall property financial goals and objectives and manages to achieve
or exceed budgeted goals.

• Orders employee uniforms according to budget
and ensures uniforms are properly inventoried and maintained.

• Reviews
staffing levels to ensure that guest service, operational and financial
objectives are met.

Ensuring Exceptional Customer
Service

• Provides services that are above and beyond
for customer satisfaction and retention.

• Manages day-to-day operations,
ensuring the quality, standards and meeting the expectations of the customers
on a daily basis.

• Improves service by communicating and assisting
individuals to understand guest needs, providing guidance, feedback,
and individual coaching when needed.

• Sets a positive example for guest
relations.

• Handles guest problems and complaints.

• Strives
to improve service performance.

• Helps employees receive on-going
training to understand guest expectations.

Managing
and Conducting Human Resource Activities

• Identifies
the developmental needs of others and coaching, mentoring, or otherwise helping
others to improve their knowledge or skills.

• Identifies the educational
needs of others, developing formal educational or training programs or classes,
and teaching or instructing others.

• Assists as needed in
the interviewing and hiring of employee team members with appropriate
skills.

• Participates in the employee performance appraisal process,
providing feedback as needed.

• Solicits employee feedback, utilizes
an "open door" policy and reviews employee satisfaction results to identify
and address employee problems or concerns.

• Participates in training
the Restaurant and Catering staff on menu items including ingredients,
preparation methods and unique tastes.

Additional
Responsibilities

• Provides information to supervisors,
co-workers, and subordinates by telephone, in written form, e-mail, or
in person.

• Analyzes information and evaluating results to choose
the best solution and solve problems.

• Attends and participates in all
pertinent meetings.