Assistant Chef

Duffy s Management Inc•Jupiter, FL

1d•Onsite

About The Position

The Assistant Chef is responsible for the preparation, presentation, and service of all menu items. This role also involves developing and training all hourly Back of the House staff. The Assistant Chef must maintain a positive and professional approach to coworkers and customers, while understanding health inspection and EcoSure compliance, and maintaining Food Manager Certification.

Requirements

Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations.
Initiative — Job requires a willingness to take on responsibilities and challenges.
Adaptability/Flexibility — Job requires being open to change (positive or negative) and to considerable variety in the workplace.
Stress Tolerance — Job requires accepting criticism and dealing calmly and effectively with high-stress situations.
Attention to Detail — Job requires being careful about detail and thorough in completing work tasks.
Self-Control — Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
Integrity — Job requires being honest and ethical.
Cooperation — Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
Concern for Others — Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job.
Social Orientation — Job requires preferring to work well with others rather than alone.
Stand for long periods of time.
Use both hands and all fingers to handle, control, grasp, move, assemble or feel objects, tools, or controls.
Repeat the same movements.
Walk or stand for long periods of time.
See details of objects that are less than a few feet away.
See details of objects that are more than a few feet away.
See differences between colors, shades, and brightness.
Understand the speech of another person.
Speak clearly so listeners can understand.
Use stomach and lower back muscles to support the body for long periods without getting tired.
Keep your hand and arm steady while moving.
Move two or more limbs together (for example, two arms, two legs, or one leg and one arm).
Bend, stretch, twist, or reach out their body.
Be physically active for long periods without getting tired or out of breath.
Focus on one source of sound and ignore others.
Hear sounds and recognize the difference between them.
Use muscles to lift, push, pull, or carry heavy objects.
Use muscles for extended periods without getting tired.
Determine the distance between objects.
Coordinate movement of several parts of the body, such as arms and legs, while the body is moving.
React quickly using hands, fingers, or feet.
Multitasking different work activities and shifting attention from one task to another.
Occasionally exposed to toxic or caustic chemicals.
Occasionally exposed to extreme cold and/or heat (non-weather).
Heavy lifting up to 40 lbs.
Add, subtract, multiply, or divide quickly and correctly.
Available to work days, nights, weekends, and holidays.

Responsibilities

Monitor activities of individuals to ensure safety or compliance with rules.
Check quality of foods or supplies.
Coordinate timing of food production activities.
Train food prep and line cook positions.
Order materials, supplies, or equipment.
Manage food service operations or parts of operations.
Estimate supplies, ingredients, or staff requirements for food preparation activities.
Inspect facilities, equipment or supplies to ensure conformance to standards.
Schedule equipment maintenance.
Communicate with guests to resolve complaints or ensure satisfaction.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Check the quality of raw and cooked food products to ensure that standards are met.
Check the quantity and quality of received products.
Supervise or coordinate Back of House staff engaged in food preparation.
Follow specifications given by the company in regard to preparation execution of all menu items.
Instruct Back of House staff in the preparation, cooking, garnishing, or presentation of food.
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
Order food or other supplies needed to ensure efficient operation.
Inspect equipment, or work areas to ensure conformance to established standards.
Estimate amounts and costs of required supplies, such as food and ingredients.
Temp check all equipment and record data on specified forms.
Arrange for equipment repairs.
Monitor Back of the House labor.
Complete prep list with pars.
Open and close restaurant using opening and closing checklists.
Ticket time compliance.
Understand health inspection and EcoSure compliance.
Maintain Food Manager Certification.
Maintain a positive and professional approach to coworkers and customers.