Chef

Job Summary

Provides guests with cuisine of excellent quality by managing the kitchen and kitchen staff

Essential Duties and Responsibilities include the following. Other duties may be assigned by management.

• Manage kitchen staff and assist with selecting and hiring qualified individuals; conducting orientation and training; assigning, evaluating and supervising production in accordance with AGC policies and applicable laws
• Approve product quality by training kitchen staff on preparation procedures and presentation standards, observing methods of preparation, tasting and smelling prepared dishes, viewing color, texture and garnishes, verifying portion sizes and ensuring that corporate standards for food quality are consistently met
• Estimate purchasing needs; using readily available and seasonal ingredients; purchasing through approved suppliers; setting standards for portion size; minimizing waste using prep sheets, proper recipes and properly trained staff
• Control costs by estimating staffing needs; Utilize labor scheduling tool to adjust hourly schedules following demand patterns, budget and local labor laws
• Follow approved preparation procedures and presentation standards
• Manage and assist kitchen staff in producing food for all banquets, catered events and dining areas
• Develop menus, pricing and creating special food items as assigned
• Maintain a clean and safe environment by implementing federal, state and local sanitation and safety requirements, instructing staff in the proper use of kitchen equipment and utensils, ensuring clean and orderly refrigerators and kitchen area, working with dishwashers on daily cleaning and safety issues
• Oversee daily product inventory and purchasing and receiving
• Abide by and ensure proper execution of all AGC Back of House and Front of the House Standard Operating Procedures.

Additional Responsibilities

• Implement and support all AGC initiatives and programs as requested by management

Minimum Qualifications and Skill Requirements

• High school diploma
• 6 years of related experience in culinary arts, or equivalent combination of education and experience
• Serve Safe certification required within 90 days of employment
• Experience in personnel management and problem solving
• Ability to communicate effectively, perform multiple tasks simultaneously and prioritize needs in a fast paced environment
• Knowledge of applicable safety and sanitation procedures
• 2-year college degree preferred
• Bilingual speaker (English/Spanish) preferred
• Knowledge of food cost, inventory management and purchasing
• Valid driver’s license required

• Golf and Tennis Privileges
• Meal and Beverage Discounts
• Merchandise Discounts
• Paid Vacation and Holidays
• Health Care and Welfare Benefits such as Life Insurance, Medical Plans, Dental Plans, Flexible Spending Accounts, Employee Assistance Plans
• 401(k) Savings Plan