Restaurant Chef Main Kitchen

Responsibilities

• Responsible for supervising culinary operations in absence of Executive Chef
• Assists with selection, training and supervision of culinary staff.
• Assists with preparation of banquet foods.
• Ensures menu quality and consistency from receiving and inspecting raw food to preparation and presentation.
• Ensures kitchen equipment and facilities are maintained in safe and sanitary condition.
• Promotes positive public relations.
• Performs others duties as assigned.

• College degree. (May substitute additional experience for degree)
• Minimum of two (2) years of appropriate experience.
• Strong organizational, culinary and supervisory skills.
• Able to perform assigned duties safely and efficiently.

** All applicants must be able to perform the essential functions of this position, with or without reasonable accommodations.

ESSENTIAL PHYSICAL FUNCTIONS

(C) Standing

(C) Walking

(C) Sitting

(C) Kneeling

(C) Running

(C) Lifting Max Weight: 50 lbs

(C) Pushing Max Weight: 50 lbs

(C) Pulling Max Weight: 50 lbs

(C) Carrying Max Weight: 50 lbs

(C) Bending

(C) Stooping

(C) Climbing Stairs

(N) Climbing Ladders Max Height: n/a

(N) Working at a Height Level Above The Floor Max Height: n/a

(C) Finger Dexterity

(C) Full Use of Both Hands

(C) Crawling

(C) Balancing

(C) Throwing

(C) Twisting

(C) Reaching Max Height: 4 ft

(C) Driving

(C) Working On or With Moving Machinery

(C) Working at Rapid Work Speed

(C) Working in Isolation

(C) Working Around People

(C) Hearing Conversation

(C) Hearing High Acuity

(C) Speaking Clearly

(C) Seeing Near

(C) Seeing Far

(C) Seeing – Depth Perception

(C) Seeing - Color Vision

ESSENTIAL MENTAL FUNCTIONS

(C) Writing English

(C) Reading English

(C) Speaking English

(C) Working under Pressure/Stress

(C) Speaking With Guests/Customers

(C) Speaking With Employees

(C) Working with Basic Math Skills

(C) Making Decisions Based On Facts

(C) Making Decisions Based On Data

(C) Making Decisions Based On Personal Judgment

(C) Making Accurate Measurements According To Set Standards

(C) Planning and/or Supervising the Activities Others

ESSENTIAL INTERACTIVE FUNCTIONS

(C) Working under Close Supervision

(C) Working under Minimal Supervision

(C) Working and Interacting With Management in a Professional and Courteous Manner

(C) Working and Interacting With Co-Workers in a Professional and Courteous Manner

(C) Working and Interacting With Guests in a Professional and Courteous Manner

ESSENTIAL ENVIRONMENT FUNCTIONS

(C) Working Inside

(C) Working Outside

(C) Working in a Fast Paced Environment

(C) Exposed To Chemicals Describe:
Cleaning supplies

(C) Exposed To Dust, Fumes, Gases, Describe:

(C) Exposed To Smoke

(C) Exposed To Excessive Noise

(C) Working in Dimly Lit Areas

(C) Working in Sudden Marked Changes of Temperature and Humidity

Key

Not Applicable (N)

Occasional (O) Under 2 hours

Frequent (F) 2 hours to 5 hours

Constant (C) more than 5 hours