Description

Summary:

Manages, coordinates, and participates in the daily functions of the culinary department leading by example and providing support and guidance to all culinary staff engaged in preparing and cooking food in the Club restaurants. In addition to having excellent culinary skills, this position requires strong attention to detail and cleanliness. Must exhibit excellent organizational skills and deep understanding of food and beverage operations with the ability to guide and lead the kitchen operations through strong example and clear communication of expectations.

Essential Duties and Responsibilities include but are not limited to the following;

• Works closely with the Executive Chef to deliver high quality food products in line with the Club’s continued effort to provide outstanding member experiences and financial profitability.
• Execute the specifications and guidelines set by the Executive Chef and be able to apply culinary and leadership skills to create a professional and productive working environment.
• Assists in managing culinary team employees including Chefs, Sous Chefs, Steward, Dishwashers, Purchasing and Receiving Clerks to ensure the efficient and effective preparation of food orders.
• Evaluates quality control for all aspects of the culinary operation and makes modifications and improvements as necessary.
• Manages staffing responsibilities including interviewing, hiring, terminating, counseling, scheduling and payroll.
• Plans the training of all new staff and ensures new employees are set-up for success.
• Trains, mentors, and coaches all culinary staff on Standard Operating Procedures of the culinary program.
• Supervises staff in the production of all menu items, using high quality ingredients, operating kitchen equipment, and evaluating foods, portioning, and garnishing.
• Checks quality and consistency of food to ensure that all quality standards set by Executive Chef are met to achieve a high level of member satisfaction.
• Creates special dishes and develops recipes. May create certain dishes using alcoholic beverages as an ingredient which may require sampling (a small portion of an item) to determine if the food is prepared and tastes appropriately.
• In response to a complaint regarding a food item which might contain alcohol, may have to taste such food item (taste is defined as sampling a small portion).
• Inspects all walk-in coolers and freezers daily to ensure proper rotation, storage, and usage of all food items.
• Maintains high levels of sanitary codes set forth by Federal, State and Local agencies and The Polo Club.
• Regularly conducts random health inspections to ensure standards are met for Federal health inspections.
• Assists with monthly inventory, physical count, and organization of all food areas.
• Checks BEO for functions and allocates staffing levels to ensure appropriate coverage.
• Assists the Executive Chef with planning the annual budget, cost, and capital budget. Instills budgetary controls using the established budget on a daily basis.
• Convenes with Executive Chef to coordinate operations and review member satisfaction concerns.
• Determines and implements proper closing procedures.
• Enforces employee policies according to the employee handbook and implements Food and Beverage practices.
• Communicates with members, co-workers, management, and the general public in a courteous and professional manner.
• Conforms with and abides by all regulations, policies, work procedures and instructions.
• Exhibits and maintains a professional demeanor to reflect a positive image of The Polo Club.
• Performs other duties as assigned by the Executive Chef.

Knowledge, Skills and Abilities:

• Requires excellent culinary skills.
• Must be highly organized.
• Thorough culinary knowledge both practical and theoretical
• Knowledge and ability to use all kitchen equipment.
• Requires excellent leadership and people skills.
• Ability to motivate and create a culinary team.
• Ability to plan and execute menus and functions.
• Ability to analyze data and prepare reports.
• Ability to communicate well in English and in writing.
• Ability to understand and carry out verbal and written instructions in English.
• Ability to interact professionally and maintain effective working relationships with management, co-workers and members.
• Must be able to multi-task and work in a fast-paced environment.

Supervisory Responsibilities:

Manages subordinate supervisors who supervise line employees in the Kitchen, Purchasing and Banquet departments. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and procedures. Responsibilities include interviewing, hiring, terminating, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education/Experience:

Degree in Culinary Arts from an accredited college, university, or vocational/technical school, or relevant working experience or equivalent combination of education and experience.

Working experience of five years in a culinary department in a four- or five-star hotel, high-end high-volume restaurant, club, or resort.

Language Ability:

Ability to communicate well in English. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, members, and the general public.

Math Ability:

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.

Reasoning Ability:

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Computer Skills:

To perform this job successfully, an individual should have knowledge of Microsoft Word Suite; Inventory software; Payroll systems; Internet and Order processing systems.

Certificates and Licenses:

Serve Safe, CPR, AED and First Aid certifications.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. While performing the duties of this Job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to sit; climb or balance and stoop, kneel, or crouch.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently exposed to work near moving mechanical parts. The employee is occasionally exposed to wet or humid conditions (non-weather) and outdoor weather conditions.

The noise level in the work environment is usually loud.

Qualifications