Job responsibilities will include, but not limited to the following:
Oversees the work of the kitchen staff.
Takes orders from the CDC & sous chef.
Helps maintain a safe and sanitary kitchen.
Assists with training of newly hired kitchen staff.
Places orders for recipe ingredients including meats, fresh fruits and produce, herbs, spices and other supplies.
Supervises junior cooks and other members of the kitchen staff.
Ensures that all standards of safety are strictly observed.
Monitors the quality of the meals of his section during preparation and service.
Looks for ways to save the facility money while still providing top quality products and services for clients.
To move into this position you should have
Must have the ability to multi-task while remaining focused on the goal.
Must have excellent verbal communication and leadership skills.
Be able to express creativity through food selections, preparation and presentation.
Must be detail oriented.
Must have the ability to remain calm in high stress situations.
Be able to solve problems quickly under pressure.