Key Responsibilities
* Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
* Must have excellent food knowledge and a full understanding of culinary terms.
* Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.
* Must be proficient in completing tasks, work efficiently and productively.
* Must be able to work in any section of a kitchen.
* Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.
* Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.
* Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.
* Control production levels and recommend ideas for improvements and better cost controlling.
* Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.
* Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
* Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within his section.
* Ensures that the HACCP program is carried out correctly.
* Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the vigente inspectors.
* Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.
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