The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using another combination of skills and abilities. Assigns, in detail, specific duties to all employees under supervision for efficient operation of kitchen. Select, train and supervise kitchen staff in the proper preparation of menu items. Schedule (with Chef) culinary staff so that proper coverage is maintained while keeping payroll costs in line. Ensure proper receiving, storage (including temperature-setting) and rotation of food products to comply with Health Department regulations. Adhere to control procedures for cost and quality. Practice and encourage "Teamwork" and "Clean as you go" policies. Maintain open, productive communications with Executive Chef. Thorough knowledge of food products, standard recipes and proper preparation. Ability to read, write and speak English to comprehend and communicate job functions. Finger/hand dexterity in order to operate food machinery and tools. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 400 lbs. on a continuous schedule. Be capable of assuming job requirements of any of the kitchen staff positions. Supervises daily cleaning of all kitchen equipment, as well as walk-in and reach-in boxes for safety reasons. Maintains vacation schedule for proper staffing. Reports any equipment in need of repair to chef and engineering, for service.

QUALIFICATION STANDARDS

Education:

Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school education and professional culinary training preferred.

Experience:

Prior Culinary experience required. Prior hospitality experience preferred.

Licenses or certificates:

Ability to obtain any government-required license or certificate.