POSITION TITLE :
DEPARTMENT : Food & Beverage
REPORTS TO : Executive Chef
Support and assist the Executive Chef by overseeing the day-to-day culinary operations, including training, supervising staff and monitoring food quality.
Essential Functions :
25% of time : Select, train and supervise kitchen staff in the proper preparation of menu items, equipment and safety measures.
Evaluate performance, give guidance and discipline as necessary to promote quality products.
20% of time : Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.
Read and employ math skills for following recipes. Prepare requisitions for supplies and food items for production in workstation.
15% of time : Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
10% of time : Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.
10% of time : Write, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure same are being followed.
10% of time : Observe production flow and makes adjustments in order to adhere to control procedures for cost and quality.
10% of time : Check to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair.
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.
Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.
In addition, attendance at all scheduled training sessions and meetings is required.
Upon employment, all employees are required to fully comply with Starwood rules and regulations for the safe and effective operation of the hotel’s facilities.
Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
Supportive Functions :
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel :
Perform other duties as necessary and assigned, i.e. special orders, buffet presentation, V.I.P. parties, writing specialty menus for promotions, etc.
Ensure menus for specials and / or brunch are completed weekly.
Supervise daily cleaning and inventory of walk-in, storage and refrigerators.
Communicate and assist the Executive Chef in creating innovative products.
Specific Job Knowledge, Skills and Abilities :
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 some other combination of knowledge, skills, and abilities :
Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Must possess basic computational ability.
Must possess basic computer skills.
Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
Thorough working knowledge of hot and cold food preparation.
Good working knowledge of accepted sanitation standards and applicable health codes.
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable) : Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act.
Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems;
however, must be able to work in extreme temperatures like freezers (-23 C) and kitchens (+43 C), possibly for one hour or more.
Must be able to sit at a desk for up to 2 hours per day. Walking and standing are required the rest of the working day.
Length of time of these tasks may vary from day to day and task to task.
Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 20 kg to every area of the kitchen.
Ability to perform cutting skills on work surfaces, topped with cutting boards, 90cm to 120cm in height (banquet kitchen, prep kitchen, bake shop, etc.
Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
Ability to create, build, handle, and dismantle displays up to 2.4m high, including ice carvings.
The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
Must be able to lift up to 11kg on a regular and continuing basis.
Must be able to push and pull carts and equipment weighing up to 90kg occasionally.
Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
Requires manual dexterity to use and operate all necessary equipment.
Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-
line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
High school or equivalent education required. Culinary or Apprenticeship Program preferred.
Minimum of two years experience as a Sous Chef in a similar size operation.
Licenses or Certificates
Ability to obtain and / or maintain any government required licenses, certificates or permits.
All employees must maintain a neat, clean and well-groomed appearance per hotel standards.
This job description is not an exclusive or exhaustive list of all job functions that
an employee in this position may be asked to perform from time to time.