GENERAL SUMMARY

Responsible for the management of the kitchen staff and production in the absence of the Executive Chef.  Prepares, cooks, and plates up food for service at Tara Club and banquets.

PRINCIPLE DUTIES AND RESPONSIBILITIES

1. Receives, stores and maintains food products in a safe and sanitary manner.
2. Prepares raw food products for cooking or for service such as salads, sandwiches, hors d'ouevres, entrees, etc.
3. Sets up kitchen by turning on equipment and cooks a variety of food products by baking, frying, deep frying, grilling, boiling and broiling; following recipes as written or directed.

4. Sets up kitchen for proper preparation of all menu items and banquet items.
5. Responsible for the overall cleanliness of the kitchen, storerooms, refrigerators and freezers.
6. Controls portion sizes and avoids waste in kitchen production.
7. Reads and completes guest order quickly, completely and in the order presented.
8. Responds quickly to customer needs as approved by the Executive Chef or his/her designated representative.
9. Cooks food to maintain steam table, cooking perishable items to order; controlling food waste and maintaining a clean kitchen throughout the work period.
10. Cleans kitchen equipment, and when required, pots and pans and work area.
11. Must be familiar with all chemicals and the surfaces that these chemicals are used upon
12. Cleaning of all china, flatware, glassware, pots, pans, baking pans and utensils for all scheduled food and beverage activities.
13. Keeps all refrigerators organized and clean, rotating stock as necessary.
14. Make note of all items requiring maintenance such as painting, wallpaper repairs, electrical problems, unsafe conditions and reports to the manager.
15. Safeguards and conducts inventories of supplies and equipment.
16. Assists the chef in purchasing, receiving, inventories, food costs and labor control
17. Performs other duties as assigned by manager.

        The duties and responsibilities of this position are not limited to this description and                      the Sous Chef may perform a combination of other functions when needed.

REPORTING RELATIONSHIPS

1. Reports directly to the Executive Chef

KNOWLEDGE, SKILLS AND ABILITIES REQUIRED

(E) 1. Knowledge in food service operations and in the use of all gas and electrical pieces of kitchen                         equipment.

(E) 2. Must be able to lift 50 pounds unaided; be able to stand for several hours; be able to operate kitchen             equipment; and be able to maintain good hygiene and cleanliness.

3. Must be able to effectively and politely work with other people and accept supervision and guidance from management.

(E) 4. Knowledge of food preparation, Alacarte, and banquet menu planning, and kitchen organization.

(E) = an essential element of the job, accommodation can not be made.

REQUIREMENTS:

Work Experience:     Minimum of 3 years in a Country Club or Hotel in a similar position.

                                   Prior supervision of kitchen employees recommended.

Education:                 High School Diploma Required

                                   Culinary Graduate Preferred