Job Description
The position will be directly or indirectly responsible for food production, as well as menu development, cost controls and personal supervision of all reporting positions. This position requires food production experience for large, medium and small groups including plated functions, Kitchen functions, breaks, receptions etc... and all other services. This position requires great scheduling flexibility with varying shifts (Swing, days, and middle shifts) as directed by the Food & Beverage Director, Executive Chef, or as business dictates.
Responsible for all culinary quality aspects of the department.
Responsible for preliminary department menu development.
Responsible for developing menu recipe cards and food production specifications to ensure quality, consistency and portion control measures.
Responsible for developing a food program that meets designated food cost goals.
Responsible for scheduling culinary staff members and meeting designated payroll costs.
Responsible for all kitchen organization for fast and efficient functionality and service.
Responsible for developing and coordinating a program that meets all Iowa. Department of Health, internal controls and government rules and regulations.
Must be able to obtain all necessary licenses as required by local, state and federal governments.
Responsible for tracking all critical areas of food production and ware-washing including food temperatures and sanitation levels.
Responsible for periodic team member evaluations and further development strategies.
Responsible for all food service inventories including rotation, par levels, periodic physical inventories and discontinued inventory items.
Responsible for coordinating new food inventory items with the Food and Beverage Director and Purchasing manager.
Performs other duties as assigned.
Must have extensive culinary knowledge
Pre-employment drug test required. Arranged by Grand Falls, upon offer of employment.