FirstBank Jobs

Description

ESSENTIAL DUTIES

• Assist in training all employees in the kitchen to perform their job duties to the best of their abilities

• Assist in writing schedules, evaluating all directing all personnel

• Keep open verbal and written communication between the management and employees

• Assist in writing and presenting disciplinary action as needed

• Provide employees with the tools and equipment they need to do their jobs

• Assist in taking immediate action on problems that are encountered in the kitchen

• Participate in monthly department meetings, weekly staff meetings, weekly kitchen meetings, monthly kitchen inventory and the MOD Program

• Ensure all food served is of high quality, properly prepared according to recipe and is expedited to all outlets in a smooth and efficient manner

• Assist in the establishment of goals, standards and objectives that will further the prestige and reputation of the organization, as well as result in a more profitable operation

• Supervise the entire kitchen staff in the absence of the Executive Chef; to include all utility and sanitation employees; and to provide supervisory guidance, aid and counsel for all kitchen employees

• Maintain all use records, roast meat charts, recipe cards, etc., at all times

• Prepare recipe cards and picture presentation of all menu items

• Assist in ensuring payroll hours are submitted to the Accounting Department on a timely basis

• Be consistently aware of all areas, including front line, banquet productions and plating. Never neglect one area for another

• Ensure that sufficient supplies of necessary service equipment are available and maintained at all times

• Ensure employee cafeteria is maintained in a sanitary condition at all times

• Ensure proper staffing of the entire kitchen for adequate coverage without man hours being wasted

• Physically taste each steamed item, soup, sauce, salad dressing, vegetable, etc., to assure maximum quality and consistency. This must be done for all meal periods

• Ensure that adequate preparation is done for all meal periods while avoiding waste through preparation

• Ensure that approved recipes are followed at all times without deviation

• Ensure that standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times

• Ensure that all banquets are properly prepared and serviced; timing, portioning and quality are most important. Ensure that proper communication takes place between banquets and the kitchen

• Communicate any problem area with recommended alternatives to the Executive Chef and the Food & Beverage Director for discussion and possible solution

• Communicate daily with Sous Chefs and Executive Chef to assure smooth continuous operation

• Ensure sanitation standards are maintained in all areas, i.e. walk-ins, freezers, kitchen property and equipment

• Ensure that prescribed cleaning solutions are followed and maintained at all times

• Assist in the responsibility for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses. This includes following all budget procedures

• Promote a positive employee relations climate by following and adhering to Human Resource policies and procedures; timely reviews, recruitment as needed, disciplinary action and terminations

Qualifications

Behaviors

Required

• Functional Expert: Considered a thought leader on a subject

• Team Player: Works well as a member of a group

• Leader: Inspires teammates to follow them

• Detail Oriented: Capable of carrying out a given task with all details necessary to get the task done well

Motivations

Required

• Self-Starter: Inspired to perform without outside help

• Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization

Licenses & Certifications

Required

• Certified Food Handler

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)