OVERVIEW:
This position functions as part of the back of the house culinary team. This position requires a can-do attitude with the ability to strategically problem solve. 1100-acre resort property facilities include: Two 18-hole golf courses, golf practice facility, two clubhouses, fitness center, three pools, two hot tubs, tennis center with three courts, courtside grill, snack shop and four comfort stations.
ESSENTIAL DUTIES:
1. Participate in the preparation of all products ensuring that quality, portioning, plating, garnishing and service standards are maintained at all times.
2. Assist in the order processing, product preparation, portion control, plating, garnishing, quality and safety, ensuring that all personnel satisfactorily perform all aspects of their assigned position.
3. Assist with inventory management by monitoring and maintaining par stocks requirements, including but not limited to food ordering, storage procedures, security and stock rotation to maximize product freshness and quality and minimize loss due to damage, spoilage and other factors contributing to product loss.
4. Reinforce standard operating procedures for kitchen organization, work flow processes and culinary practices, providing staff training and ensuring compliance to achieve consistent application and maximize productivity.
5. Ensure product quality by personally participating in and performing daily sampling and quality testing and ensuring adherence to all recipe standards.
6. Prepare and assemble ingredients and meal items per designated recipes and quality standards, while ensuring meals are aesthetically pleasing.
7. Maintain cleanliness and comply with food sanitation standards at all times.
8. Ensure knowledge of menu and all food products.
9. Ability to perform at quick and efficient pace and while under pressure.
QUALIFICATIONS:
1. High School diploma or equivalent is required and Associate degree in Culinary and/or one-year certificate is preferred 2. Safe Food Handler, Serv-Safe Licensing is required.
3. Minimum 1-2 years similar experience in a like position (kitchen manager, assistant kitchen manager, kitchen supervisor, lead line cook) in a similar venue. Must have experience leading, motivating and inspecting others and experience in all basic food preparations and techniques.
4. A service-oriented individual with a high energy, positive and friendly demeanor.
5. Must have knowledge of all basic culinary processes, techniques and principles.
6. Competent in Microsoft Office.
7. Familiar with basic restaurant accounting principles necessary to help manage food cost, labor cost, department profitability, etc.
8. Excellent human relations and management skills.