Under the direct supervision of the Executive Chef and Executive Sous Chef to perform general and specific cooking duties, supervising, training, scheduling Full Time Prep Cooks, Full Time Baker, and Part Time Student Cook’s Helpers (CH’s). Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position. - Responsible to train, schedule and supervise Full Time Cooks, Part Time Student Cook’s Helpers (KC).
- Responsible for the development and daily interaction with the Kitchen Crew staff.
- Responsible to delegate duties, assign specific tasks and ensure all action stations are covered and all team members are prepared for each day
- Oversee the cold and hot production.
- Responsible for proper preparation, servicing, distribution and cleanup of all cold and hot food menu requirements to their proper venue – Catering, Commons and SDR.
- Pay especial attention in the production and execution of Special dietary meals, ensuring the well been of our customers.
- Responsible for opening/closing kitchen daily including ensuring all kitchen equipment is fully operational and logging opening cooler and freezer temperatures and food temperatures are up to date.
- Responsible to ensure that the Kitchen and serveries and all related areas are kept clean, sanitary, and safe in accordance with Chicago Health Department and Food Service standards at all times and to see that assigned personnel are in proper and clean uniforms including the availability of clean towels throughout the day.
- Responsible to ensure product is rotated properly using the FIFO method and that all product not in its original container is properly labeled and dated.
- Responsible to ensure proper quantities of product is prepared for the Main Line, Action Station, Asian Corner, Gluten Free, Commons and SDR including backup supplies.
- Responsible to ensure all needed SDR specialty bar toppings are properly and timely produced.
- Responsible for creating and assigning daily production reports, recipes and menus to use leftover foods.
- Able to adjust to changes if need it.
- Responsible to identify, organize and labels all items.
- Responsible for training and development of staff on proper operation of all equipment and execution of action stations.
- Responsible for maintaining proper attitude and communication between the Executive Chef and Full and Part Time staff to ensure proper work flow and maintaining good crew morale and guest service.
- Responsible for maintaining current quality standards while continuing to seek to improve those standards and appearance of all foods served.
- Fulfills the responsibilities of the Executive Chef as concerns all cold and hot food production in their absence. Responsible to fulfill all responsibilities of the Executive Chef and Executive Sous Chef in their absence.
- Responsible to assist the Executive Chef in new product development and the evaluation of current recipes on continuous basis to maintain accuracy in production while providing the students with culinary interesting and wholesome menu options.
- Responsible to keep current on menu trends while working with the Executive Chef and Executive Sous Chef to develop their culinary skills and knowledge
- Responsible for assisting the Executive Chef in holding employees accountable to standards and policies as written in Employee Guide, and progress review for all assigned employees.
- Function as an Expo during meal times.
- Assist in the execution of catering as need it.
- Been able to work ahead of himself, in the preparation and execution of meals.
- Assist dinner cook if need it.
Minimum Requirements - 2 years of high volume food prep and cooking experience in a hotel, restaurant, club or similar institution required
- Prior supervisory experience (2 – 3 years) in the food service industry required
- Superior organizational skills and careful attention to detail
- Good communication and interpersonal skills
- Physically able to perform duties which contain repetitive motions such as stirring, slicing, bending, and lifting boxes weighing 35 pounds.
- Ability to stand on feet for periods of 4+ hours at a time
- High School Diploma or GED required
- Certificate in Food Service Sanitation (ServSafe) required within six (6) months of hire date
Preferred Requirements - 5 years of high volume food prep and cooking experience in a hotel, restaurant, club or similar institution preferred.
- Prior supervisory experience (2 – 3 years) in the food service industry preferred.
Work Environment/Conditions This position operates in back of the house kitchen and storeroom environment. The role routinely uses standard restaurant equipment such as knives, ovens, steamers, meat slicers and scales. |
Send resume to virizarry02@iwe.staugustine.edu to apply
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