Management

Assistant Kitchen Manager reports to the Executive Chef or General Manager

Executive Chef reports to the General Manager

Hours/Week:50

Benefits:

• MedicalInsurance
• VoluntaryDental and Vision Insurance
• LifeInsurance
• Holidays
• SickLeave
• Vacation
• Meal Allowance

Job Description

An Executive Chef and an Assistant Kitchen Manager share primarily the same responsibilities of day to day operations with a focus on the quality and freshness of the food being served to Executive Chef is ultimately held responsible for the kitchen operations and financials.

Work Context

Requires:

Using hands to handle control or feel objects tools or controls

Standing or walking for long periods of time (8-10 hours)

Lifting/carrying up to 30-50 pounds

Repetitive movement

Contact with others (face to face or by telephone)

Face to face discussions with individuals or teams

Conflict resolution

Exposure to sounds or noise levels that are distracting or uncomfortable

Making decisions that impact the results of co-workers or guests or the company

Repeating the same physical activities or mental activities over and over

Exposure to minor burns cuts

Work with others in a group or teamcoordinating or leading others in accomplishing work activities

Making decisions that affect other people the financial resources and/or the image and reputation of the organization

Responsibility for work outcomes and resultsIncludes responsibility for the health and safety of others

Job tasks are performed in close physical proximity to other people

Working indoors in environmentally controlled conditions

Wearing common protective or safety equipment

Tasks

Monitorcompliance with health and fire regulations regarding food preparation and serving and building maintenance in dining facilities.

Monitorfood preparation methods portion sizes and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.

Investigateand resolve complaints regarding food quality or service

Coordinateassignments of cooking personnel to ensure economical use of food and timely preparation.

Scheduleand receive food and beverage deliveries checking delivery contents to verify product quality and quantity.

Monitorbudgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.

Maintainfood and equipment inventories and keep inventory records.

Schedulestaff hours and assign duties.

Establishstandards for personnel performance and customer service.

Performsome food preparation or service tasks such as cooking clearing tables and serving food and drinks when necessary.

Planmenus and food utilization based on anticipated number of guests nutritional value palatability popularity and costs.

Keeprecords required by government agencies regarding sanitation and food subsidies when appropriate.

Testcooked food by tasting and smelling it to ensure palatability and flavor conformity.

Organizeand direct worker training programs resolve personnel problems hire new staff and evaluate employee performance in dining and lodging facilities.

Orderand purchase equipment and supplies.

Reviewwork procedures and operational problems to determine ways to improve service performance or safety.

Assessstaffing needs and recruit staff using methods such as newspaper advertisements or attendance at job fairs.

Arrangefor equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control.

Recordthe number type and cost of items sold to determine which items may be unpopular or less profitable.

Reviewmenus and analyze recipes to determine labor and overhead costs and assign prices to menu items.

Work Activities

DevelopingObjectives and Strategies

InspectingEquipment Structures or Material

Guiding Directing and Motivating Subordinates

Trainingand Teaching Others

EvaluatingInformation to Determine Compliance with Standards

Judgingthe Qualities of Things Services or People

Organizing Planning and Prioritizing Work

StaffingOrganizational Units

Establishingand Maintaining Interpersonal Relationships

ProvideConsultation and Advice to Others

Documenting/Recording Information

PerformingGeneral Physical Activities

ThinkingCreatively

Communicatingwith Supervisors Peers or Subordinates

Communicatingwith Persons Outside Organization

Updatingand Using Relevant Knowledge

IdentifyingObjects Actions and Events

PerformingAdministrative Activities

MonitorProcesses Materials or Surroundings

AnalyzingData or Information

MakingDecisions and Solving Problems

ResolvingConflicts and Negotiating with Others

SchedulingWork and Activities

Estimatingthe Quantifiable Characteristics of Products Events or Information

Monitoringand Controlling Resources

Coordinatingthe Work and Activities of Others

Performingfor or Working Directly with the Public

Interviewjob applicants

Planmenus and daily specials (costed)

Hire discharge transfer or promote workers

Orientnew employees

Determinereasonable prices

Examineexpenditures to ensure activities are within budget

Assignwork to staff or employees

Purchasefood or beverages

Scheduleemployee work hours

Understandgovernment health hotel or food service regulations

Resolvepersonnel problems or grievances

Providecustomer service

Coordinatebanquets meetings or related events

Managefinances for institutional food service

Directand coordinate food or beverage preparation

Conductor attend staff meetings

Monitoroperational budget

Useknowledge of food handling rules

Usegovernment regulations

Follownutritional practices

Planmeal presentations

Usefacility management techniques

Determinethe quality of food or beverages

Analyzemenus

Analyzerecipes

Maintainrecords reports or files

Preparesafety reports

Overseeexecution of organizational or program policies

Developnutritional or food programs

Evaluateperformance of employees or contract personnel

Monitorlodging or dining facility operations to ensure regulation

Identifytraining needs

Planfor entertainment or dining activities

Usehealth or sanitation standards

Qualifications Skills/Basic Skills

ActiveLearning and Learning

Judgmentand Decision Making

CriticalThinking

Mathematics

Monitoring

Speaking

Writing

Social Skills

Coordination

Instructing

Negotiation

Persuasion

ServiceOrientation

SocialPerceptiveness

Resource Management Skills

Managementof Financial Resources

Managementof Material Resources

Managementof Personnel Resources

TimeManagement

Desktop Computer Skills

Spreadsheets

Presentations

Internet

Navigation

WordProcessing

Knowledge Required:

Administrationand Management

Customerand Personal Service

EnglishLanguage

Preferred:

Educationand Training

FoodProduction

Technology

Point of sale POS software

Back Office Computer