SUMMARY: In the absence of the Sous Chef, oversees kitchen personnel. Monitors food preparation to insure food quality is of the highest standard in keeping with guest expectations.
DUTIES: Prepares food in quantities according to menu and number of guests. Prepares food showpieces in accordance with the highest standards. Handles various types of seafood such as crab, lobster, and shrimp to prepare cocktails. Prepares sauces associated with menu items. Assists in menu planning by taking advantage of foods in season and local availability. Assists the kitchen management team in directing the activities of one or more workers who assist in preparing and serving meals. Assists in training and developing staff on techniques, equipment, recipes, preparation methods, and presentation as necessary. Responsible for regulatory compliance (sanitation) in assigned areas of responsibility. Observes staff to insure compliance with safety standards and regulations. Inspects and tastes prepared foods to maintain quality standards and sanitation.
QUALIFICATIONS: High School diploma or GED required. 2-3 years previous experience working in a food preparation capacity preferred or culinary work experience. Some professional culinary training, preferred. Must possess a food handler card and obtain a Serv Safe certification within six (6) months of employment.