Description :

1. Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, and fryers.
2. Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
3. Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
4. Portion food products prior to cooking according to standard portion sizes and recipe specifications.
5. Monitor sanitation practices to ensure that employees follow standards and regulations.
6. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
7. Supervise or coordinate activities of cooks or workers engaged in food preparation.
8. Google spreadsheet; Microsoft excel knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effectiveness.
9. Monitor/assess the performance of yourself, other individuals, or organizations to make improvements or take corrective action.
10. Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions.

Experience

0-2 Years

Level

Entry Level

Education

Diploma

Description :

1. Responsibilities - adhering to food & beverage associates philosophy, culture, and commitment to quality food and exemplary service.
2. Ensuring all products and purchases met f&b associates sustainability guidelines.
3. Possessing knowledge of and enforced the YMCA Dingmans ferry/f&b associates contractual agreement of my staying physically on site for two months and two weeks.
4. Oversee that all the executive chef menu's programs, concepts, challenges, and tasks were carried out in a time effective manner three times a day, seven days out of the week based on a bi-weekly rotating schedule to over 250+ kids, 100+ staff and 50+ international tourists from China.
5. Ensuring that high-quality food items were creatively well prepared and presented in a cost-effective manner.
6. Preparing a well-balanced menu that met the different cultural and dietary needs such as gluten-free, lactose-free, religious and vegetarian.
7. Meeting and exceeding the expectations of the customer and client perceived value.
8. Ensuring that all products and ingredients that were used were purchased following f&b associates purchasing standards and sustainability commitments.
9. Making sure all kitchen waste was disposed of properly in the most sustainable manner as supported by the client.
10. Execution of menu changes for all entrees, based on cost-effective ordering.

Experience

2-5 Years

Level

Junior

Education

Diploma

Description :

1. Actively involved in all technical aspects of the kitchen including cost control, sanitation, menu development, training, and catering.
2. Developed menus, pricing, and special food offerings to increase revenue and customer satisfaction.
3. Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
4. Reduced food cost through the strategic use of seasonal/available ingredients, by setting standards for portion size, and minimizing waste.
5. Properly labeled and stored all raw ingredients (produce, meat, fish, poultry, dairy & dry goods) in the appropriate storage room, walk-in, freezer, or cooler.
6. Maintained smooth and timely operations in preparation and delivery of meals.
7. Led shifts while personally preparing food items and executing special requests.
8. Instructed new staff on expectations regarding proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
9. Regularly interacted with guests to obtain feedback on product quality and service levels.
10. Creation and execution of specialty menus for communal dinners, wine tastings and pairings, cooking classes and banquet events.
11. Inventory, ordering, and food cost analysis, consistently ran food cost under 34%.

Experience

2-5 Years

Level

Junior

Education

Diploma

Description :

1. Ensuring freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
2. Consulting with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
3. Estimating expected food consumption, requisition or purchase supplies, or procure food from storage.
4. Investigating and resolving complaints regarding food quality, service, or accommodations.
5. Coordinating assignments of cooking personnel to ensure economical use of food and timely preparation.
6. Scheduling and receiving food and beverage deliveries, checking delivery contents to verify product quality and quantity.
7. Inspecting and cleaning food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
8. Creation and implementation of ordering - receiving & inventory platform.
9. Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
10. Collaborating closely with the food and beverage director to conduct staff meetings and resolve service, product, and personnel issues.

Experience

7-10 Years

Level

Executive

Education

GED

Description :

1. Weekly duties including inventory, ordering, quality control, waste management, along with supervising lead restaurant cook and prep cook in daily line service.
2. Creation of daily specials made to order, very capable of excellent quality, beautiful presentation, and consistency.
3. Rotate as am/pm cook for 160+ residents able to assure quality control and minimize waste.
4. Ability to keep down cost, by minimizing waste under a very tight budget.
5. Demonstrating cooking techniques and the correct use of equipment to staff.
6. Ensuring all administrative processes are followed and recorded as required.
7. Constantly evaluating meals and food products to ensure that the highest quality standards are maintained.

Experience

5-7 Years

Level

Executive

Education

Associate

Description :

1. Responsible for managing kitchen staff to ensure food is prepared properly.
2. Ensured that all kitchen workers are performing at the level required by a professional kitchen.
3. Training new employees and creating the schedule to ensure adequate manning for the kitchen.
4. Serve as the expeditor for the kitchen arranging tickets and ordering food preparation so that customers receive food in the order it should be sent out.
5. Ensured that food that leaves the kitchen is of the highest quality and will make diners happy.
6. Present the menu in accordance with standards, ordering for all shifts and maintaining accurate inventory.
7. Setting prep list for the next days opening shift and maintaining a clean and organized kitchen.
8. Develop menus with executive chef for events and club between 25 and 300 guests.

Experience

2-5 Years

Level

Executive

Education

Electrician

Description :

1. Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
2. Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
3. Reduced food costs by 6 percent to 25% by using seasonal ingredients, setting standards for portion size and minimizing waste.
4. Verified proper portion sizes and consistently attained high food quality standards.
5. Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
6. Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
7. Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
8. Followed proper food handling methods and maintained the correct temperature of all food products.
9. Effectively managed and assisted kitchen staff in producing food for banquets, catered events, and member dining areas.
10. Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.

Experience

5-7 Years

Level

Executive

Education

Associates

Description :

1. Maintaining and managing consistency of dishes in high pressure and fast paced kitchen.
2. Maintaining a skilled kitchen staff by properly coaching, counseling and disciplining employees.
3. Ensuring all staff understood the expectations and parameters of kitchen goals and daily kitchen work.
4. Leading shifts while personally preparing food items and executing requests based on required specifications.
5. Recommending menu items to the executive chef for new dish development, holidays, special events and promotions.
6. Expertly managing up to 15 staff a day and maintained appropriate staffing levels throughout shifts.
7. Promptly and smoothly served a fine breakfast and lunch cuisine for 550-800 patrons a day.
8. Opened up the kitchen daily and received and checked in delivery orders.
9. Covering and working all stations including, wood-fired grill, garden manager, saute, fry and prep.
10. Collaborating with the executive chef to manage entire high-volume kitchen team.

Experience

10+ Years

Level

Senior

Education

B.Ed

Description :

1. Managing kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
2. Maintaining a skilled kitchen staff by properly coaching, counseling and disciplining employees.
3. Maintaining updated knowledge of local competition and restaurant industry trends.
4. Developing menus, pricing and special food offerings to increase revenue and customer satisfaction.
5. Leading shifts while personally preparing food items and executing requests based on required specifications.
6. Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.
7. Recommending menu items to the executive chef for new dish development, holidays, special events and promotions.
8. Tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly.
9. Established and maintained open, collaborative relationships with the kitchen team.
10. Responsible for food ordering, inventory auditing, cost control, maintaining register records, as well as a new hire and internship training.

Experience

2-5 Years

Level

Junior

Education

Associates

Description :

1. Responsible for all kitchen duties, including - but not limited to - maintaining food consistency and presentation, ordering items through food vendors, counting inventory and labor/profit numbers, various cleaning duties, etc.
2. Responsible for maintaining all kitchen organization and structure in any event of the executive chef's absence.
3. Preparing for and conducting banquets/parties for numerous companies, including shell oil, Ingalls Shipbuilding, numerous fraternities and/or sororities, as well as other hotel events and affairs.
4. Managing in-room dining orders as well as many other room service amenities.
5. Maintaining company standards and core qualities in order to exceed expectations.
6. Participates in setting and support achievement of kitchen goals, budgets goals, team goal, etc interacts with guests to obtain feedback on product quality and service levels.
7. Scheduling constantly evaluates food quality to ensure adherence to staffing training and development to RUI standards.
8. Managing prep lists and time equipment repair and maintenance management for staff members.

Experience

7-10 Years

Level

Executive

Education

Certification

Description :

1. Lead kitchen production on Executive Chef days off (1-2 days per week).
2. Placed orders of produce, meats, seafood and dry goods for the following day.
3. Reviewed and confirmed bakery orders for the following day.
4. Adjusted schedules for expected business.
5. Hold kitchen team to Executive Chef's product ion standards Plan, prepare and execute off-premise events.
6. Ensured full cleanliness and smooth operation of commissary and off-premise kitchens Communicate with guests, employees, and front of the house.
7. Helped further leadership skills and gave me more of an understanding of doing big functions/caterings.

Experience

7-10 Years

Level

Management

Education

High School

Description :

1. Fostered a team atmosphere with associates, supervisors and other chefs.
2. Completed vendor orders, track food costs, manage department budget.
3. Development and execution of catering recipes and menus.
4. Aided in the preparation of food for small and large events.
   
5. Worked along side of the owner/executive chef in preparation of recipe standard and pars.
6. Helped owner/executive chef build on site kitchens according to health and safety code standards.
7. Able to keep down cost, by minimizing waste under a very tight budget.

Experience

5-7 Years

Level

Executive

Education

High School Diploma

Description :

Experience

5-7 Years

Level

Executive

Education

High School Diploma