PRODUCTION: • Responsible for the production of food products for all events. Works closely with the Chefs in procurement of products, at the best price and optimal quality. • Works closely with the Chefs in the scheduling of production and the ongoing improvement of food presentation. • Co-responsible for the overall food quality at the Inn. • Makes recommendations to the Executive Chef regarding new and improved methods of preparation and new equipment designed to improve speed and enhance production. • Enforces and supports departmental quality assurance by adhering to strict, high standards in: procurement, safe food handling procedures, safety and sanitation via training and assessment programs. Enforces Safety and Sanitation policies and procedures. • Provides support and trained personnel for executing catered and special events. • Strives to stay on the cutting edge in terms of product selection, differentiation, and nutritional trends with a strong focus on the use of local, sustainable agriculture. • Assures compliance with standard recipes and production methods • Ensure that preparation and serving areas are clean and orderly and all food and equipment is properly stored following each catered event • Assist in the production and support areas as necessary, which may require functioning in an active cooking or production capacity for all or part of a normal shift.
FOOD PREPARATION: • Assist Executive Chef in proper food production for high-end catering functions and daily restaurant activities. • Assist in planning, organizing, and executing meals for all catered events and membership only dining in the restaurant. • Welcomes and understands dietary restrictions and makes adjustments as needed.
MENU DEVELOPMENT: • Work with standard recipes, procedures, and policies. Test new or revised recipes. Recommend changes in procedures and ingredients. Assist in menu planning. Oversee stewarding. • Work with standardized recipes for quality assurance. Assures quality in presentation and taste in all food preparations. • Test new standardized recipes and make recommendations to the Executive Chef. • Assist in training other kitchen staff on proper food production and presentation of all standardized recipe dishes. • Assist with menu planning for cafe and catered events. • Continuously research, train, and update techniques, skills and recipes through attending conferences, workshops and reading magazines and journals.
INVENTORY CONTROL: • Requisition food and supplies from pantries, and storage areas, based on the defined numbers to be served. Assist in maintaining par inventory levels. • Forecasts food production quantities and the acquisition of needed products and supplies to ensure proper execution. Conduct needed follow-up. • Recommends new equipment and kitchen accessories and procedures for catering and dining room. • Assist Chefs in the purchasing of all food and dry goods to ensure ordering, receiving and distribution of product is fulfilled for both catering and dining room. • Assist Chefs with monthly inventory process and provides accurate and timely reports to assist with food cost analysis. • Follows guidelines for and make recommendations for changes to the waste tracking system. SAFETY AND SANITATION:
• Maintain required levels of sanitation; execute proper labeling and record keeping. • Maintain logs for refrigeration temperature and shrinkage • Ensures safe and sanitary working conditions and safe food handling procedures. • Understands and follows Mandatory Safety Data Sheets. Assist in updating as needed. • Maintains Servesafe Certificate
HUMAN RESOURCES AND LEADERSHIP: • May provide functional and/or administrative supervision of staff. Provide direction, assignments, feedback, coaching and counseling to assure outcomes are achieved. • Assist with selecting, training, and supervising production and staff to include scheduling, performance management and development of staff. • Assist Chef in supervising, scheduling, and train the production staff or stewarding staff. • Assists in leading a kitchen team with support, guidance, positive attitude and good communication skills
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