Chefs all grades
SUMMARY
Assist in the development of menus, food purchase specifications and recipes.
Maintain highest professional food quality and sanitation standards.
ESSENTIAL DUTIES AND RESPONSIBILITIES
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Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
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Exercise controls to minimize food and supply waste and theft.
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Exercise all safeguards discovered in training to continually increase knowledge about safety, sanitation and accident prevention principles.
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Assist in the development of standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
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Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
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In conjunction with management team, assist in maintaining a high level of service principles in accordance with established standards.
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Evaluates products to assure that quality, price and related goods are consistently met.
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Exercise and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
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Attend training and professional development opportunities when required.
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Support safe work habits and a safe working environment at all times.