| Rim Hospitality
Job Title: Chef/Kitchen Manager Status: Full-time
Property: Sheraton Petaluma FLSA: Exempt
Reports To: David Scott, GM Hours: Flexible
SUMMARY
Under the general guidance and supervision of the Executive Chef/F&B Director, and within the limits of established policies, procedures, trains, supervises and works with all cook and culinary staff to prepare, cook and present food according to hotel standard recipes in order to create quality food products. The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time die to reasonable accommodation or other reasons.
ESSENTIAL FUNCTIONS AND RESPONSIBILITIES include the following.
· Assign, in detail specific duties to colleagues for efficient operation of kitchen. Visually inspect, elect and use only the freshest of ingredients and other food products of the highest standard in the preparation of all menu items
· Read and employ math skills for following recipes. Process requisitions for supplies. Select, train and supervise kitchen staff in the proper preparation of menu items
· Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations
· Adhere to control procedures for cost and quality
· Supervise daily cleaning of walk-in and reach-in boxes for safety reasons
· Maintain vacation schedule for proper staffing
· Report any equipment in need of repair to Chef and engineering for service
SUPERVISORY RESPONSIBILITIES
Manages 1-3 Supervisor’s who supervises a total of 5-20 colleagues in the department. Is responsible for the overall direction, coordination and evaluation of the department. Also directly supervises 1-4 non-supervisory colleagues. Carries out supervisory responsibilities include interviewing, hiring and training colleagues, planning, assigning and directing work, appraising performance, rewarding and disciplining colleagues, addressing complaints and resolving problems.
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EDUCATION
Bachelor’s degree (B.A.) or equivalent from a four-year college or technical/ culinary school; or two years related experience and/or training; or equivalent combination of education and experience.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential function satisfactorily. 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.
LANGUAGE SKILLS
Ability to read, analyzes, and interprets general business periodicals, professional journals, technical procedures, or governmental regulations. Ability writes reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, guests and the general public.
MATHEMATICAL SKILLS
Ability to work mathematical concepts such as probability and statistical inference and fundamentals of plane and solid geometry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical solutions.
REASONING ABILITY
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by a colleague 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 colleague is regularly required to use hands to finger, handle, or feel and talk and hear. The colleague frequently is required to stand, walk, and sit. The colleague is occasionally required to reach with hands and arms. The colleague must frequently lift and/or move 30 pounds. Must be able to push/pull up to 250 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those a colleague encounters while performing the essential functions o this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually moderate.
*** For consideration please e-mail your resume to careers@rimhospitality.com . Please specify the position of interest in the subject line.***
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