This is a seasonal full-time position from April -November.
JOB SUMMARY
The Chef will manage the daily culinary production, preparation, and presentation of food for the unit. The Chef will assist the General Manager in planning and directing in order to achieve operating and financial goals, ensure food quality, and meet client objectives and customer needs.
ESSENTIAL FUNCTIONS

Plan and develop menus. Forecast, analyze, and cost food items and portion specifications to unit. Ensure compliance with established budget. Plan, schedule, supervise, and participate in the culinary work of the unit to ensure proper production, distribution of assignments, and prompt, safe, and efficient preparation of foods.
Prepare food for service.
Recruit, supervise, train, schedule, discipline, and direct the culinary and utility staff.
Monitor customer flow and determine food and supply needs for unit. Maintain inventory control of food and supplies.
Maintain and ensure safe facility environment including standards for maintenance and upkeep of kitchen equipment, food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene. Notify General Manager of all unusual events, circumstances, or other safety or quality control issues.
Respond to customer inquiries and resolve customer complaints.

SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE

High School Diploma/G.E.D. equivalent required; Culinary or Associate’s degree in food service or related field preferred.
Food Safety Certification. Strong sanitation habits.
Strong customer service abilities; actively looks for ways to assist customers and coworkers.
Ability to interact and communicate well with the client.
Ability to problem solve.

PHYSICAL AND MENTAL REQUIREMENTS

Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally.
Ability to stand for the entire work day.
Climbing steps regularly.
Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas.
Reading and writing work-related documents in English.
Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English.
Constantly communicates and receives verbal communication with other employees in fast-paced kitchen.
Physical presence at the job site is essential to perform job duties.

EQUIPMENT USED

Standard commercial cooking machinery and utensils (pots and pans, fryers, stove, among others), and typical office equipment (computer, fax, telephone, copier, scanner, among others).