The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:
- Must be able to speak, read, write and understand the primary language(s) used in the workplace.
- Must be able to read and write to facilitate the communication process.
- Requires good communication skills, both verbal and written.
- Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision.
- Must possess basic computational ability.
- Must possess basic computer skills.
- Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
- Extensive knowledge of menu development, insight into marketing, cost and wage control.
- Thorough knowledge of food products, standard recipes and proper preparation.
- Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
- Ability to supervise large staff and accomplish goals on a timely basis.
- Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Director, Food & Beverage.
- Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
- Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.
- Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.
- Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
- Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-23°C) and kitchens (+43°C), possibly for one hour or more.
- Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 20 kg to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 90cm to 120cm in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
- Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
- Ability to create, build, handle, and dismantle displays up to 2.4m high, including ice carvings.
- The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
- Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
- Must be able to lift up to 11kg on a regular and continuing basis.
- Must be able to push and pull carts and equipment weighing up to 90kg occasionally.
- Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
- Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
- Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
- Requires manual dexterity to use and operate all necessary equipment.
- Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
- Perform other duties as necessary and assigned, i.e. special orders, buffet presentation, V.I.P. parties, writing specialty menus for promotions, etc.
- Ensure menus for specials and/or brunch are completed weekly.
- Supervise daily cleaning and inventory of walk-in, storage and refrigerators.
- Communicate and assist the Executive Chef in creating innovative products
- 25% Select, train and supervise kitchen staff in the proper preparation of menu items, equipment and safety measures. Evaluate performance, give guidance and discipline as necessary to promote quality products.
- 20% Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items. Read and employ math skills for following recipes. Prepare requisitions for supplies and food items for production in workstation.
- 15% Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
- 10% Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.
- 10% Write, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure same are being followed.
- 10% Observe production flow and makes adjustments in order to adhere to control procedures for cost and quality.
- 10% Check to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair.