Knowledgebase-Kitchen Manager Working Chef


Information Product

Title:Kitchen Manager Working Chef
Summary:Job description for the position of Kitchen Manager/Working Chef.
Original Author:MTAS
Co-Author:
Product Create Date:09/25/2002
Last Reviewed on::05/30/2017
Subject:Parks and recreation--Personnel; Public health and safety; Personnel--Classification
Type:Job Description
Original Document:

Reference Documents:

Text of Document: KITCHEN MANAGER/WORKING CHEF

DEFINITION

This position is under the administrative direction of the Town Centre Manager. This employee is responsible for supervising subordinates and assisting in the preparing and cooking of food, maintaining proper sanitation standards in the kitchen and food service areas. Instructions to the employee are general and the employee must routinely use independent judgement when performing tasks.

EQUIPMENT / JOB LOCATION

The employee typically works indoors in a kitchen environment where good health and hygiene are essential to avoid contamination of food.
The employee may be required to lift objects weighing more than 25 pounds.
Intermittently standing, stooping and walking is required.
Work is performed in a noisy place.
The employee will be exposed to machinery and its moving parts where safety precautions must be taken at all times.

ESSENTIAL FUNCTIONS OF THE JOB

Receives, inspects, and stores food to insure that the food is not contaminated or will not become spoiled or contaminated.
Prepares and cooks vegetables, meats, soups, desserts, sauces, gravies, etc.
Seasons and tastes food for quality.
Sets up, maintains and breaks down buffets.
Maintains food inventory and prepares requests for supplies.

ADDITIONAL EXAMPLES OF WORK PERFORMED

Assists in the serving of food as needed.
Performs related work as required.

REQUIRED KNOWLEDGE AND ABILITIES

Knowledge of modern methods, materials, and equipment used in the preparation of food and food service activities.
Knowledge of health hazards in food preparation and storage, and precautionary measures needed to keep foods from becoming contaminated.
Knowledge of modern cooking techniques.
Ability to take oral and written instructions.
Ability to give oral and written instructions and to supervise subordinates in food preparation and service activities.
Ability to take supply inventory and make appropriate purchases and reports.
Ability to guide and train others and to direct work.
Ability to exercise good judgement in evaluating situations and making decisions.
Ability to establish and maintain effective working relationships with other employees and the general public.

QUALIFICATIONS

Graduation from an accredited high school including or supplemented by courses in providing food service.
At least 2 years experience in restaurant and/or food service business supervisory experience, especially in the area of preparing and cooking food.
Applicant must possess a current health card issued by the State of Tennessee and/or other required certifications by the state to handle and/or prepare food.