Chef

Duffy s Management Inc•Palm Springs, FL

About The Position

The Chef is responsible for preparing, presenting, and serving all menu items and managing the kitchen. The role includes interviewing, training, and developing Back of House staff, coordinating food preparation and service, and overseeing kitchen operations. The Chef also maintains Food Manager Certification and a positive, professional approach toward coworkers and customers. The position requires prolonged standing and physical activity, frequent use of hands and arms, coordination, attention to detail, and the ability to lift up to 40 pounds. The Chef may occasionally be exposed to toxic or caustic chemicals and extreme cold or heat. Availability to work days, nights, weekends, and holidays is required.

Requirements

Maintain Food Manager Certification.
Be available to work days, nights, weekends, and holidays.
Demonstrate dependability, initiative, adaptability, stress tolerance, attention to detail, self-control, integrity, cooperation, concern for others, and social orientation.
Stand or walk for long periods and remain physically active for extended periods.
Use both hands and all fingers to handle, control, grasp, move, assemble, or feel objects, tools, or controls; repeat movements; and keep the hand and arm steady while moving.
See near and distant details and distinguish colors, shades, and brightness.
Understand speech and speak clearly; focus on one sound source, ignore others, and distinguish sounds.
Support the body using stomach and lower-back muscles; bend, stretch, twist, reach, coordinate multiple limbs, and react quickly with hands, fingers, or feet.
Lift, push, pull, or carry heavy objects, including lifting up to 40 pounds.
Multitask and shift attention between work activities.
Perform basic arithmetic quickly and correctly.
Occasionally work around toxic or caustic chemicals and extreme cold or heat.

Responsibilities

Monitor individuals’ activities to ensure safety and compliance with rules.
Check the quality of food and supplies, including received products and raw or cooked food.
Temperature-check equipment and record data on specified forms.
Coordinate order timing so items are served together.
Write schedules for Back of House staff and assign line-cook stations.
Assist in training Back of House staff; instruct workers in food preparation, cooking, garnishing, and presentation.
Prepare and cook foods of all types, including for special guests or functions.
Order food, materials, and other supplies needed for efficient operations.
Manage food service operations or parts of operations.
Estimate supply, ingredient, staffing, and cost requirements for food preparation.
Record operational and production data.
Schedule equipment maintenance and repair.
Communicate with guests to resolve complaints and ensure satisfaction.
Monitor sanitation practices to ensure employees follow standards and regulations.
Determine production schedules and staffing requirements to ensure timely service delivery.
Supervise or coordinate cooks and other workers engaged in food preparation.
Recruit and interview Back of House candidates.
Coordinate planning, budgeting, and purchasing for food operations.
Inspect supplies, equipment, and work areas for conformance to established standards.
Plan, direct, or supervise food preparation and cooking activities.
Demonstrate new cooking techniques or equipment to staff.
Meet with guests to discuss menus for special occasions, including weddings, parties, or banquets.
Maintain Food Manager Certification.
Maintain a positive and professional approach to coworkers and customers.