POSITION VACANCY

PENTWATER YACHT CLUB

Title:KITCHEN MANAGER/LEAD COOK

Reports to:General Manager

Summary of position:

The Kitchen Manager/Lead Cook is responsible for all kitchen functions, including but not limited to meal preparation, food purchasing and inventory, receiving, maintenance of quality standards, safety, sanitation and cleanliness. Under the direction of the General Manager, the Kitchen Manager/Lead Cook will be responsible for the training of employees in methods of cooking, preparation, plate presentation, portion and cost control.

Duties and Responsibilities:

  • Ensure that all food and products are consistently prepared and served according to established recipes, portioning, cooking and serving standards.
  • Make employment and termination recommendations to the General Manager including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
  • Fill in as needed to ensure member service standards and efficient operations.
  • Prepare required paper work, including forms, reports and schedules in an organized and timely manner.
  • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following established preventative maintenance programs.
  • Collaborate with General Manager to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
  • Ensure that all products are ordered according to predetermined product specifications received in correct unit count and condition and deliveries are performed in accordance with receiving policies and procedures.
  • Control food cost and usageby followingproper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
  • Schedule labor as required by anticipated member activity while ensuring that all positions are staffed when needed and labor cost objectives are met.
  • Oversee the training of kitchen personnel in safe operationof all kitchen utensils and equipment.
  • Responsible for training personnel in cleanliness and sanitation practices.
  • Check and maintain proper food holding and refrigeration temperature and control points.
  • Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats,walls, hoods, other equipment and food storage areas.

Qualifications:

  • A minimum of three years experience in varied kitchen positions including food preparation, line cook and expediter.
  • Must be able to communicate clearly and effectively.
  • Be able to reach, bend, stoop, and frequently lift up to fifty [50] pounds.
  • Be able to work in a standing position for long periods of time [up to nine [9] hours.