PLACERVILLE, CALIF. (InEDC) July 29, 2023
High school diploma or GED required.
Culinary degree or Chef Certification required.
Minimum of two years of fine dining/ala carte experience required.
DUTIES AND RESPONSIBILITIES
- Prepares and cook foods of all types, either on a regular basis or for special guests or functions.
- Supervise and coordinate activities of cooks and workers engaged in food preparation.
- Collaborate with other personnel to plan and develop recipes and special menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
- Check the quality of raw and cooked food products to ensure that standards are met.
- Check the quantity and quality of received products.
- Demonstrate new cooking techniques and equipment to staff.
- Determine how food should be presented, and create decorative food displays.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Inspect supplies, equipment, and work areas to ensure conformance to established standards.
- Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
- Monitor sanitation practices to ensure that team members follow standards and regulations.
- Order or requisition food and other supplies needed to ensure efficient operation.
- Recruit and hire staff, including cooks and other kitchen workers.
- Maintains knowledge of currently used concepts, practices and procedures associated with fine dining restaurant trends.
- Develops and documents all recipe specs, and control procedures.
- Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.
- Designs and implements regular menu updates
- Create and maintain on-line templates for Production, Commissary Ordering and Transfers
- Responds to guest service issues
- Monitor payroll/punch edits
- Participate in Monthly Inventory
- Inspects all food safety documentation for accuracy and consistency.
- Facilitates the flow of pertinent information from management to team members and from the team members to the Executive Chef
- Responsible for the financial performance of the venue to budget, makes course changes and recommendations to improve financial performance.
- Directly supervises the Restaurant Sous Chef and Cook 3. Indirectly supervises Cooks 2 and Cooks 1.
- Create and utilize a comprehensive and sustainable employee engagement strategy through both formal and informal feedback as well as constant communication
- Performs all other duties as assigned.
QUALIFICATION REQUIREMENTS
- High school diploma or GED required.
- Culinary degree or Chef Certification required.
- Minimum of two years of fine dining/ala carte experience required.
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