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Area Chef (May Start)
Supervise, coordinate, and participate in activities of cooks and other kitchen personnel engaged in preparing and cooking foods in hotel, restaurant, cafeteria, or other establishment by performing the following duties.
Essential Duties and Responsibilities include the following and other duties may be assigned:
- Estimate food consumption, and requisitions or purchases foodstuffs
- Receive and examine food and supplies to ensure quality and quantity meet established standards and specifications
- Select and develop recipes based on type of food to be prepared
- Supervise personnel engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods
- Cook or otherwise prepare food according to recipe
- Portion cooked foods or give instructions to workers as to size of portions and methods of garnishing
- Carve meats
- Plan menus
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
High School diploma and ACF Apprenticeship or culinary school graduate; eight to ten years experience with a minimum of one year in culinary management. Experience in a full service, fast paced restaurant required.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Directly supervises employees in the Culinary Department. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly exposed to extreme cold (non-weather) and extreme heat (non-weather). The employee is frequently exposed to work near moving mechanical parts and vibration. The employee is occasionally exposed to wet or humid conditions (non-weather) and toxic or caustic chemicals. The noise level in the work environment is usually moderate.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; talk or hear and taste or smell. The employee is frequently required to reach with hands and arms. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 60 pounds. Occasionally push and/or pull 100+ lbs and lift up to 100 lbs with assistance. Specific vision abilities required by this job include close vision and distance vision.
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