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Log Cabin Chef

3 months ago

Santa Fe, United States The Club at Las Campanas Full time
Job DescriptionJob Description

Scope:

To assist in management of all outlets of the culinary operations at the Club at Las Campanas. Responsible for the day to day supervision and organization of all food production for all food outlets, banquet events and other functions at the club. Manage food and beverage staff, assist with food production tasks as needed and assure that food quality, management of labor parameters and cost standards are consistently attained.

Primary Responsibilities:

  • Prepare all menu items and daily specials according to standard recipes and as specified, to ensure consistency of product. Complete quality control line check for each meal period.
  • Responsible for writing, testing and updating recipes in a timely manner for all food service operations.
  • Communicate daily with Sous Chef, Chef de Cuisine and Lead Cooks on any delegated duties.
  • Manage kitchen preparation of all stations and the production of all food.
  • Communicate to the Executive Chef of any menu changes.
  • Work as expediter for the kitchen as scheduled.
  • Manage ongoing cleaning of all equipment used immediately following use and general cleaning.
  • Follow Executive Chef’s directives.
  • Perform line, banquet and/or prep responsibilities as required.
  • Responsible for providing support regarding functions, menus, policies, etc.
  • Manage upkeep and understand all necessary paper systems regarding invoices, inventory, BEO’s, ordering, employment, disciplinary actions and schedules.
  • Responsible for ordering food and kitchen supplies daily for all outlets.
  • Responsible for identifying and submitting a facilities maintenance work order in regard to any items that need repair including safety hazards.
  • Conducts monthly food inventory, manages the inventory system for price changes.
  • Manage staffing levels in conjunction with fluctuating business levels and to stay within labor budget.
  • Assist in the hiring, training and managing of culinary staff on proper job position requirements and expectations.
  • Attend all kitchen employee meetings and any meeting regarding food and beverage planning.
  • Assume all culinary and financial responsibilities in absence of Executive Chef.
  • This position requires to work more than 40 hours per week.
  • Other duties as deemed necessary by supervisor and management.

Note: Other duties as assigned by supervisor or management.

Relationships:

Internal: All Club departments: For effective communication.

External: Members/Guests: To provide excellent service.

Vendors: To purchase and receive goods.

Qualifications:

Education/Experience:

  • 5 -10 years experience in culinary field and 3-5 years in managerial role required.
  • High School diploma, Culinary School or Community College program certificate or equivalent preferred.
  • Requires having or ability to obtain any state or federally required license or certification.

Certification and/or License Requirement:

Skills:

  • Ability to manage production of food ensuring consistent quality.
  • Able to hire, train and manage staff effectively.
  • Ability to communicate clear instructions and comprehend and carry out instructions.
  • Speak clearly and listen attentively with staff and guests.
  • Must be multi-task and detail oriented in a faced paced environment.
  • Ability to maintain professional appearance at all times.
  • Ability to understand and follow all Human Resources policies and procedures.
  • Ability to distinguish labor/food budget parameter deficiencies and excesses.
  • Ability to plan, organize and execute banquet operation.
  • Adaptability in between multiple outlets and understanding the business needs of the outlets and workflows of each.
  • Mastery in ordering practices for assigned duties.
  • Ability to write and test recipes and teach staff on how to replicate.
  • Ability to work any section of the line at any time, including Broiler, Sauté, Fryer, and Pantry and desserts.
  • Requires a highly professional demeanor staff, adaptability, flexibility and adherence to a strict level of confidentiality.
  • Must possess the ability to interact with staff on all levels in a professional, positive, and friendly manner.
  • Must be able to exchange accurate information with other cooks.
  • Able to work flexible schedule up to and including nights, weekends, and holidays.
  • Strong interpersonal, verbal and written communication skills.
  • Basic math skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
  • Proficient in Microsoft Word, Excel, e-mail, and internet.

Working Conditions:

Physical/Cognitive Activities:

  • Must be able to remain in a stationary position for prolonged periods of time in a confined space.
  • Constantly manipulate and work with sharp knives and other kitchen utensils and equipment.
  • Constantly use extremely hot pots and pans.
  • Exposed to work with hot ovens and steam.
  • Exposed to work with, and around, flammable materials.
  • Use toxic cleaning chemicals.
  • Work with electrical current.
  • Be exposed to hot and cold temperature extremes.
  • Able to visually observe condition of surroundings.
  • Frequently move objects weighing up to 50lbs.
  • Frequently moves to put goods on a hand cart up to 200lbs.

Log Cabin Chef

This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations.

Organizational Structure:

  • Reports to: Executive Chef
  • Subordinates: All Log Cabin Staff
  • Job title also known as: N/A