Altoona, IA, United States
Chef, Food Services, Customer Service
Apr 06, 2021
Directly responsible for the day-to-day operation of all kitchens. Assists the Executive Chef in leading & executing the overall vision of the work environment, kitchen staff, menus & culinary goals. Second-in-command of the kitchens in absence of the Executive Chef.
Responsible for food service for all food outlets and special events/banquets from planning/preparing to delivery and maintaining of all food.
Ensure that all food is consistently prepared and served according to the recipes, portioning, cooking and serving standards. Maintain a high quality of food presentation. Assists on the front line during peak times.
Oversee and ensure kitchen work area is prepared for daily operations. Ensures proper setups for buffets, banquets & other events.
Work with Executive Chef to develop & update food outlet and special events menus. Responsible for creating and maintaining standardized recipes for all menu items. Assist with developing and maintaining the data entry for the Agilysis system, menu costing and all recipes.
Review BEOs for the day & executes plan with Kitchen Supervisors & Culinary team to meet event requirements. Attend BEO & other related meetings as needed.
Assist Executive Chef with P&L processes on a regular basis.
Maintain a positive working relationship with all departments. Strive to encourage effective communication to ensure proper counts, timing of food delivery, etc.
Recommend employment actions including interviewing, hiring, evaluating, and disciplining kitchen personnel and attendance issues as appropriate.
Determine duties/assignments as well as breaks for the shift. Determine staffing needs based upon forecasted events/volumes.
Promote and maintain effective departmental communications. Listen effectively, anticipate & resolve problems as they arise. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations for company policies, rules, and procedures.
Oversee the completion of all required paperwork, including forms, reports and schedules in an organized and timely manner.
Ensure sufficient chemical supplies are on hand to allow for efficient service. Follow state health codes and ensure proper rotation; sanitizing and temperature standards are maintained.
Assist in product/supply ordering. Ensure that all products are ordered according to predetermined product specifications, received correct unit count, condition, and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
Able to have a working knowledge of the Agilysys software to enter recipes, complete transfers, and conduct monthly inventories.
Assist with transferring total usage of product on a daily basis through Agilysys.
Oversee distribution of adequate supplies to respective areas.
Control food costs and usage by following proper requisition of products from storage areas, products storage procedures, standard recipes and waste control procedures.
Maintain all food service areas (kitchens, dish areas, storage areas, etc.) to state department of health codes and regulations. Keep the kitchens and dish machine areas in clean, sanitized, and organized order. Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Interact with outlet/event guests to confirm details, ensure guest satisfaction, resolve issues/complaints, etc.
Follow policies set forth by Prairie Meadows and all other policies within the kitchen and in Hospitality.
Serve a liaison with the facility department to notify and direct maintenance and repairs.
Required to obtain and maintain Serv Safe certification.