Chef Duties
SUMMARY
This is administrative and supervisory work in a major food
establishment.
Work involves regular food preparation in accordance with
recipes and menus. Work requires training employees in food
service and preparation and inventory control. Activities and
decisions are varied in nature, requiring independent action and
judgment in solving common problems. Unusual cases or
questionable matters are resolved with this position's
supervisor or other appropriate positions. Direction is received
from an administrative superior in matters pertaining to special
menus and operating policies.
DUTIES AND RESPONSIBILITIES
Supervises production of all menus
Participates in personnel actions
Supervises ordering, purchasing, receiving, and inventory
Supervises sanitation and cleaning
Trains employees
Develops and presents special events
Participates in menu development, recipe testing, and evaluation
Maintains records and computer input
Maintains food costs, safe handling and preparation standards
EDUCATION AND EXPERIENCE
Bachelor's degree and a minimum of 2 years experience or
successful completion of a culinary program; driver's license.
KNOWLEDGE, SKILLS AND ABILITIES |
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