Chef / Kitchen Supervisor Note Up to 19k Recruitment / Relocation Bonus

Responsible for determining quantities, components and courses of meals and calculates prices to ensure prescribed profit margin. Establishes and maintains item cards, incorporating price changes as they occur.

Plan menu aspects of monthly club calendar considering food market as they occur, Knows special events that will affect normal operations; holiday and seasonal variables; popularity of various meals and operating goals. Designs and implements decorated foods arid artistic food arrangements for buffets and receptions.

Develops menu in consultation with the Club Manager using recipes involving many steps, ingredients or long preparation time. Coordinates with the Club Manager in prioritizing the work of the kitchen staff and in directing certain kinds of food preparation. Develops new and creative menus and improves existing menus.

Analyzes methods of food preparation, cooking and methods of garnishing by subordinates. Monitors decisions and adjustments regarding recipes: for the number of servings and size of servings and approves those decisions. Determines time and sequence of cooking operations to meet meal serving hours. Assures adherence to established menus.

Develops and standardizes recipes. Prepares and cooks meats soups, vegetables and a broad range of other food. Regulates cooking temperatures, tests foods in cooking. Prepares or directs the preparation of complex salads and desserts. Determines patron's size.

Instructs employees on fine points of cooking, food preparation and cooking methods, sanitation, etc., tastes and inspects food prepared by subordinates.

Cuts, trims or otherwise prepares meats, poultry, seafood, for cooking; cuts meats to specified size or weight Assures that food preparation is economical and correct and is responsible food profitability.

Develops and implements training programs with a high emphasis on sanitation, personal hygiene and specialized food preparation. ln this regard, supervises and coordinates activities of cooks and other workers engaged in preparing and cooking foodstuffs to ensure economical, efficient and profitable food service.

Designs and provides training for all food service workers which includes cooks, food service workers and wait staff. Estimates consumption of and places orders for foodstuffs and other operating supplies. Contacts vendors and compares prices and quality. Assures that food deliveries meet quantity and quality specifications.

Assures the proper receipt and storage of stock. Establishes controls to prevent spoilage, waste or misuse in preparation and storage areas. Establishes and maintains appropriate inventories of foodstuffs and galley operating supplies. Performs other related duties as assigned.

Resumes must include information which demonstrates experience and knowledge, skills, and ability (KSAs) as they relate to this position. Applicants are encouraged to be clear and specific when describing their experience level and KSAs.

A qualified candidate Must have a minimum of five (5) years experience, three (3) general and (2) two specialized. A certified graduate from a nationally recognized and accredited culinary arts institution is strongly preferred, however equivalent and experience is acceptable.

Must have the skill to work under pressure and be able to supervise and train staff in preparing and serving food, storeroom operations, laundry and bakery operations/services. Knowledge and ability to prepare a variety of pertinent reports and records.

Skill to plan, establish and time the sequence of steps needed to have menu items ready for serving without overcooking or wasting. Sophisticated knowledge of dietetics and menu planning and pricing.

Detailed knowledge of the superior ability to prepare a broad range of food including institutional lunches; deli salads; sandwiches, etc., family dining fare; Mexican and other ethnic foods; seafood and other buffets; pizza; bakery products; and banquets for large groups (200-600+).

Knowledge of the characteristics for various raw and cooked foods, to judge the product by color, consistency, temperature, odor and taste.

Knowledge of the standards of cleanliness and hygiene, in addition to food service sanitation practices and procedures, OSHA safety regulations and the ability to exercise continuous safety control of all operating machinery in the kitchen, dining room and bar areas.

Knowledge and ability to inspect facilities, purchasing and equipment for cleanliness and physical condition. As a condition of employment, the employee must be able to obtain a Health Card prior to first day of work. Afterwards, must be able to successfully pass a Food Handlers Sanitation course, thereafter to be updated and maintained annually.

This position is subject to an irregular tour, which may include weekends, holidays and seasonal work.