Executive Chef/Assistant Kitchen Manager

Assistant Kitchen Manager reports to the Executive Chef or General Manager

Executive Chef reports to the General Manager

Hours / Week : 50

Benefits :

• Medical Insurance
• Voluntary Dental and Vision Insurance
• Life Insurance
• Holidays
• Sick Leave
• Vacation
• Meal Allowance

Job Description

An Executive Chef and an Assistant Kitchen Manager share primarily the same responsibilities of day to day operations with a focus on the quality and freshness of the food being served to guests. The Executive Chef is ultimately held responsible for the kitchen operations and financials.

Work Context

Requires :

Using hands to handle, control, or feel objects, tools or controls

Standing or walking for long periods of time (8-10 hours)

Lifting / carrying up to 30-50 pounds

Repetitive movement

Contact with others (face to face or by telephone)

Face to face discussions with individuals or teams

Conflict resolution

Exposure to sounds or noise levels that are distracting or uncomfortable

Making decisions that impact the results of co-workers or guests or the company

Repeating the same physical activities or mental activities over and over

Exposure to minor burns, cuts

Work with others in a group or team, coordinating or leading others in accomplishing work activities

Making decisions that affect other people, the financial resources, and / or the image and reputation of the organization,

Responsibility for work outcomes and results, Includes responsibility for the health and safety of others

Job tasks are performed in close physical proximity to other people

Working indoors in environmentally controlled conditions

Wearing common protective or safety equipment

Tasks

Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in dining facilities.

Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.

Investigate and resolve complaints regarding food quality, or service

Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.

Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.

Maintain food and equipment inventories, and keep inventory records.

Schedule staff hours and assign duties.

Establish standards for personnel performance and customer service.

Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.

Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.

Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.

Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.

Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.

Order and purchase equipment and supplies.

Review work procedures and operational problems to determine ways to improve service, performance, or safety.

Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.

Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.

Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.

Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.

Work Activities

Developing Objectives and Strategies

Inspecting Equipment, Structures, or Material

Guiding, Directing, and Motivating Subordinates

Training and Teaching Others

Evaluating Information to Determine Compliance with Standards

Judging the Qualities of Things, Services, or People

Organizing, Planning, and Prioritizing Work

Staffing Organizational Units

Establishing and Maintaining Interpersonal Relationships

Provide Consultation and Advice to Others

Documenting / Recording Information

Performing General Physical Activities

Thinking Creatively

Communicating with Supervisors, Peers, or Subordinates

Communicating with Persons Outside Organization

Updating and Using Relevant Knowledge

Identifying Objects, Actions, and Events

Performing Administrative Activities

Monitor Processes, Materials, or Surroundings

Analyzing Data or Information

Making Decisions and Solving Problems

Resolving Conflicts and Negotiating with Others

Scheduling Work and Activities

Estimating the Quantifiable Characteristics of Products, Events, or Information

Monitoring and Controlling Resources

Coordinating the Work and Activities of Others

Performing for or Working Directly with the Public

Interview job applicants

Plan menus and daily specials (costed)

Hire, discharge, transfer, or promote workers

Orient new employees

Determine reasonable prices

Examine expenditures to ensure activities are within budget

Assign work to staff or employees

Purchase food or beverages

Schedule employee work hours

Understand government health, hotel or food service regulations

Resolve personnel problems or grievances

Provide customer service

Coordinate banquets, meetings or related events

Manage finances for institutional food service

Direct and coordinate food or beverage preparation

Conduct or attend staff meetings

Monitor operational budget

Use knowledge of food handling rules

Use government regulations

Follow nutritional practices

Plan meal presentations

Use facility management techniques

Determine the quality of food or beverages

Analyze menus

Analyze recipes

Maintain records, reports, or files

Prepare safety reports

Oversee execution of organizational or program policies

Develop nutritional or food programs

Evaluate performance of employees or contract personnel

Monitor lodging or dining facility operations to ensure regulation

Identify training needs

Plan for entertainment or dining activities

Use health or sanitation standards

Qualifications Skills / Basic Skills

Active Learning and Learning

Judgment and Decision Making

Critical Thinking

Mathematics

Monitoring

Speaking

Writing

Social Skills

Coordination

Instructing

Negotiation

Persuasion

Service Orientation

Social Perceptiveness

Resource Management Skills

Management of Financial Resources

Management of Material Resources

Management of Personnel Resources

Time Management

Desktop Computer Skills

Spreadsheets

Presentations

Internet

Navigation

Word Processing

Knowledge Required :

Administration and Management

Customer and Personal Service

English Language

Preferred :

Education and Training

Food Production

Technology

Point of sale POS software

Back Office Computer

PI257523337