Chef

Duffy s Management•Lake Worth, FL

About The Position

The Chef is responsible for preparing, presenting, and serving all menu items and for interviewing, training, and developing Back of House staff. The Chef ultimately manages the kitchen, including food service operations, food preparation, staffing, supplies, equipment, sanitation, and quality standards. The position reports to the General Manager. The Chef maintains Food Manager Certification and a positive, professional approach with coworkers and customers. The role requires availability to work days, nights, weekends, and holidays, along with the physical ability to perform active kitchen work and lift up to 40 pounds.

Requirements

Maintain Food Manager Certification.
Be reliable, responsible, and dependable and fulfill obligations.
Show initiative and willingness to take on responsibilities and challenges.
Be adaptable and open to change and variety in the workplace.
Accept criticism and handle high-stress situations calmly and effectively.
Be detail-oriented and thorough in completing work tasks.
Maintain composure and self-control, including in difficult situations.
Act honestly and ethically.
Work cooperatively and consider the needs and feelings of others.
Be comfortable working with others rather than alone.
Stand or walk for long periods and remain physically active for extended periods.
Use hands and 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, hear sounds, and distinguish between them.
Support the body for long periods using stomach and lower back muscles; bend, stretch, twist, reach, and coordinate multiple limbs and body movements.
Lift, push, pull, or carry heavy objects and use muscles for extended periods without tiring.
React quickly using hands, fingers, or feet; multitask and shift attention between activities.
Determine distances between objects.
Add, subtract, multiply, or divide quickly and correctly.
Be available to work days, nights, weekends, and holidays.
Lift up to 40 pounds.
Occasionally work around toxic or caustic chemicals and extreme cold or heat unrelated to weather.

Responsibilities

Prepare, present, and serve menu items, including food for special guests or functions.
Manage kitchen and food service operations, including planning, budgeting, and purchasing for food operations.
Recruit, interview, schedule, train, develop, instruct, and supervise Back of House staff and other food-preparation workers.
Assign stations to line cooks and determine staffing and production schedules to ensure timely service.
Coordinate the timing of orders so that items are served together.
Order food, ingredients, materials, and other supplies; estimate supply, ingredient, cost, and staffing needs.
Check the quality of food and supplies, including received products and raw or cooked food, to ensure standards are met.
Monitor equipment temperatures and record data on specified forms; record operational and production data.
Inspect supplies, equipment, and work areas for conformance with standards; schedule equipment maintenance and repair.
Monitor sanitation practices to ensure employees follow standards and regulations.
Communicate with guests to resolve complaints, ensure satisfaction, and discuss menus for special occasions.
Demonstrate new cooking techniques or equipment to staff.
Maintain Food Manager Certification and a positive, professional approach to coworkers and customers.