Tahoe Donner Association Job Description

Transcription

1 Tahoe Donner Association Job Description Job Title: Chef Job Code: 318 Department: Alder Creek Café Reports to: Food and Beverage Director Class Code: 9180 FLSA Status: Exempt Salary Level: Salary 19 Pay Range: $3467-$4281 per month File Name: Chef Alder Creek café.doc Prepared Date: 10/10/16 SUMMARY Under the direction of the Food & Beverage Director, the Chef is directly responsible for the production and presentation of all food and beverage served at the Alder Creek Café, Trailside Bar and the Alder Creek Banquet Dept. They will need to oversee all food and beverage employees. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Staff and Performance Expectations Provide excellent service to customers, employees and business partners. Oversee and is responsible for the kitchen operations including food preparation, inventory control, ordering and kitchen personnel. Trains, instructs, assigns, motivates and works with scheduled staff, in compliance with Tahoe Donner Association Policies and Procedures, as defined by the TDA Employee and the Director of Food and Beverage, as well as applicable local, state and federal labor law, safety, and related regulations and requirements. Assist with development and recommendation of annual operating budget and capital improvement budget for assigned area of responsibility; assist with monitoring and controlling budgets using computerized financial accounting systems. Maintain current knowledge, implement and enforce Association policies, procedures, rules and regulations. Direct the functions of administration and planning of The Lodge to meet the daily needs of the operation. Clearly describe, assign, and delegate responsibility and authority for the operation of the various positions under supervision.

2 Establish and implement controls and reporting systems to maintain and improve food quality, service, and merchandising to achieve food and beverage cost ratio objectives. Coordinate with accounting to develop and implement inventory programs and schedule. Interview, hire, train, discipline, schedule and separate all food and beverage employees. Front of house and back of house. Coordinate the development and design of attractive menus with restaurant manager to attract a predetermined customer market. Plan or participate in planning menus and utilization of food surpluses and leftovers, taking into account probable number of patrons, marketing conditions, and popularity of various dishes. Estimate food consumption and purchase or requisition food and kitchen supplies. Review menus, analyze recipes, determine food, labor, and overhead costs, and recommend prices of menu items. Directs food apportionment policy to control costs. Develop a restaurant supplies purchasing and receiving procedure consistent with the Association's overall purchasing program. Purchase all necessary products; produce, meats, dry goods, etc. Represent Association in the relationship with purveyors and negotiates or assists with purchasing agreements with suppliers. Input invoices into computerized systems for payment processing. Supervise cooking and other kitchen personnel and coordinate their assignments to ensure economical and timely food production. Observe methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. Tests cooked foods by tasting and smelling them. Devise special dishes and develop recipes. Familiarize cooks with practices of kitchen and oversee training of staff. Establish and enforce nutrition and sanitation standards for restaurant. Coach fellow employees on personal hygiene requirements and mandatory food handling procedures; Ensure restaurant is in compliance with rules and procedures of environmental health department. Recognize and support a positive work environment. Troubleshoot employee and customer concerns. Communicate problem and solutions with Food and Beverage Director. Coordinates cleaning schedule of kitchen, including equipment, walk-ins, and dishes. Show complete understanding of operating and safety procedures for the restaurant. Must have precise knife skills including some butchering skills with fish and steaks.

3 Must know temperatures for meat, fish and steaks and be able to produce a properly cooked product, at all times, especially during very busy peak periods. Must master all of The ACC s cooking stations: pantry, broiler, sauté, fryer, and griddle. Must be familiar with The ACC prep kitchen and be able to step in on prep work during non-peak periods. Must be able to read and follow recipes, including baked items. Must be able to lead the line on a regular basis. Responsible for ordering all food products and will work with F & B director to maintain a full beverage list. Review and approve employee timecards, and ensure that overtime hours are pre-approved. Administer and ensures compliance with Employee Meal Procedure; prevents abuse of this privilege by employees. Menu Responsible for menu development. Keeping up with new trends in the industry. Altering menu offerings based on seasonality and desires of our patrons. Responsible for overseeing purchase, inventory, ordering and sales of prepacked food and beverage items sold in our café grab and go area. Must keep a strict knowledge of food cost, waste, quality and potential employee theft of menu items. Will create regular specials. Responsible for all menu signage. Banquets Create and regularly evaluate banquet menu offerings. Insure that these offerings fit our brand, demographic and price range to further provide increased business. Work with Group Sales and Banquet Manager to insure successful events. When assigned coordinate special events and banquets including planning, staffing, set up and breakdown. Work with our other amenity managers to assist with their event food and beverage needs. Responsible for ordering food and beverage products for banquets and special events. Trailside Bar

4 Responsible for ordering, inventory and beverage offerings. Interview, hire, train, discipline, schedule and separate all bar employees. Arrange promotional events for bar. Create special programs and offerings to increase bar sales. Oversee our hot beverage program and baked good offerings. Media and Communications Dept. Work with our Communications Department on keeping menus, posters, monitor slides, website and promotions up to date and promoted. Departments Oversee following departments within Alder Creek Café and Trailside Bar: BAKER BAR FLOOR SUPERVISOR BANQUET PREP HOT LINE May have to shovel snow. QUALIFICATIONS To perform this job satisfactorily, an individual must be able to perform each essential duty. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE Associate of Arts (A. A.) from a college or university in Hotel, Restaurant, Resort Management, Business or related field and two to four years related experience and/or training in the food and beverage industry including cooking, bartending and cash handling experience; or equivalent combination of education and experience. Must be familiar with alcoholic beverage control laws. CERTIFICATES, LICENSES, REGISTRATIONS Requires possession of valid Class C Driver License with a driving record meeting the minimum standards required by the Association insurance carrier. Current Cardiopulmonary Resuscitation (CPR) and First Aid certifications recommended. California Food Handler certification. LANGUAGE SKILLS Ability to read, analyze, and interpret common scientific and technical journals, financial reports, and legal documents. Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community. Ability to write articles for publication that conform to prescribed style and format. Ability to effectively present information to top management, public groups, and/or boards of directors.

5 MATHEMATICAL SKILLS Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. REASONING ABILITY Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables. Work well under pressure with the ability to handle aggressive behavior. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and taste or smell. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently exposed to moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, extreme cold, extreme heat, risk of electrical shock, and vibration. The noise level in the work environment is usually moderate. By signing below, I acknowledge that I have received and read the above job description. EMPLOYEE NAME / EMPLOYEE SIGNATURE DATE