Incumbent independently prepares all types of meats, poultry, seafood, vegetables, fruits, sauces and gravies for menus. Prepares, cooks, seasons, and portions food for all meals following standardized recipes at different levels of difficulty, makes modifications to recipes for ingredient quantities, number of servings, and size of the equipment available. Plans, regulates, and schedules cooking procedures so numerous completed food products are ready at the same time. Coordinates the work of lower graded employee engaged in cooking and food and beverage operations.  Monitors day-to-day operations of the restaurant and associated operations with similar duties and services during absence of the manager, at night, or on weekends. Prepares reports of significant occurrences during the shift. Assures patron satisfaction by resolving complaints and other customer issues. Deals with employee issues that can be easily resolved or require immediate attention to ensure good customer service, and defers others to management for resolution. Performs other related duties as assigned.

Conditions of employment

• Experience in preparing high quality meals from scratch using raw products, includes roasting, braising, sautéing, soup and sauce preparation. Menu includes Italia, Mexican, American, Asian, Southern and French cuisines.
• A minimum of one-year experience, which provides knowledge of culinary practices, restaurants, business operation, or equivalent leadership experience, is required.
• . Ability to communicate both orally and in writing, and to provide work direction to other employees.
• Thorough knowledge of the full range of food preparation principles, including the techniques and procedures necessary to develop new or recurrent recipes.

Qualifications

Thorough knowledge of the full range of food preparation principles, including the techniques and procedures necessary to develop new or recurrent recipes. Experience in preparing high quality meals from scratch using raw products, includes roasting, braising, sautéing, soup and sauce preparation. Menu includes Italia, Mexican, American, Asian, Southern and French cuisines. Knowledge of procedures related to cooking in large quantities. Skill to overcome practical production problems; evaluate final food products, and initiate corrective action. Ability to expand and modify recipes and to develop standardized recipes for quantity cooking. A minimum of one-year experience, which provides knowledge of culinary practices, restaurants, business operation, or equivalent leadership experience, is required. Ability to communicate both orally and in writing, and to provide work direction to other employees. Ability to organize and coordinate work of lower graded employees.

How you will be evaluated

You will be evaluated for this job based on how well you meet the qualifications above.

All resumes will be reviewed to determine if they meet the hiring eligibility and qualification requirements listed in this announcement, and will be rated based on the information provided in the resume to determine the level of KSAs related to the job requirements.  Using the qualifications of the position, a predetermined rating criterion of KSAs will be used for each resume.  Best qualified applicants will be referred to the hiring manager.