Chef

Duffy s Management Inc• NORTH PALM BEACH, Fl, US, FL

About The Position

The Chef is responsible for preparing, presenting, and serving all menu items and for managing the kitchen. The role includes interviewing, training, and developing Back of House staff, supervising food preparation, and coordinating kitchen operations to ensure timely service and compliance with quality and sanitation standards. The Chef also manages staffing, schedules, purchasing, supplies, equipment maintenance, production data, and food-service planning. The role may involve preparing food for special guests or functions, discussing menus with guests for special occasions, and resolving guest complaints. The Chef must maintain Food Manager Certification and a positive, professional approach with coworkers and customers.

Requirements

Maintain Food Manager Certification.
Be dependable and fulfill obligations.
Show initiative and willingness to take on responsibilities and challenges.
Be adaptable and flexible in a varied workplace.
Accept criticism and handle high-stress situations calmly and effectively.
Pay attention to detail and complete work tasks thoroughly.
Maintain composure and self-control, including in difficult situations.
Act honestly and ethically.
Cooperate pleasantly with others and show a good-natured attitude.
Be sensitive to others' needs and feelings and helpful on the job.
Prefer and work effectively in a team-oriented environment.
Be available to work days, nights, weekends, and holidays.
Be able to stand or walk for long periods and remain physically active for extended periods.
Be able to handle, grasp, move, or control objects, tools, and controls with both hands and all fingers, and repeat movements.
Have near and distance vision, distinguish colors and shades, and judge distances between objects.
Understand speech, speak clearly, and distinguish sounds while focusing on a sound source.
Maintain posture and steady hand and arm movement; bend, stretch, twist, reach, and coordinate multiple limbs.
React quickly using hands, fingers, or feet and shift attention among multiple tasks.
Use muscles for extended periods and lift, push, pull, or carry heavy objects; heavy lifting up to 40 lbs.
Perform basic arithmetic quickly and correctly.
Occasionally work around toxic or caustic chemicals and extreme cold or heat.

Responsibilities

Monitor staff activities to ensure safety and compliance with rules.
Check the quality of food, supplies, received products, and raw or cooked food products.
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 cooks to stations.
Train, develop, instruct, and demonstrate cooking techniques or equipment to Back of House staff.
Prepare and cook foods of all types, including for special guests or functions.
Order food, materials, ingredients, and other supplies needed for efficient operations.
Manage food-service operations or portions 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 for timely service.
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 with established standards.
Plan, direct, or supervise food preparation and cooking activities.
Meet with guests to discuss menus for special occasions, such as weddings, parties, or banquets.
Maintain Food Manager Certification.
Maintain a positive and professional approach to coworkers and customers.