B-Lux Bar and Grill Chef de Partie
Company: Kalahari Resorts & Conventions - Round Rock
Location: Round Rock
Posted on: May 12, 2022
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Job Description:
Restaurant Cook III
Job Description
Department:
Culinary
Reports To:
Restaurant Chef
Status:
JOB SUMMARY
As a Chef de Partie at B-Lux Bar and Grill, you will support and
assist the Restaurant Chef in the oversight of the restaurant and
room service kitchen operation. Responsibilities include, but are
not limited to, assisting in the preparation of food items for all
restaurant/room service/food outlet meals and visually inspecting
all food products to be served to ensure they all meet the quality
standards set out by departmental and resort management. He/she is
also responsible for assisting in ensuring the cleanliness,
sanitation and safety in the kitchen, and storage areas while
minimizing waste and maximizing cost/production ratio.
QUALIFICATION STANDARDS
EDUCATION REQUIREMENTS: High School diploma or GED equivalent
required. 1 year of related progressive experience as a culinary
graduate and/or at least 1 year of progressive culinary experience
in a hotel restaurant/food outlet facility or related field
helpful.
LICENSE/PERMITS REQUIRED: State or Local Law may require a
certificate upon completion of state-certified proper food handling
certification. ServSafe-- certification is a plus.
KNOWLEDGE OF COMPUTER HARDWARE OR SOFTWARE: Operating knowledge of
food management systems is helpful.
Kitchen equipment to be operated, but not limited to are: Flat
grill, Pasta well, Steam table, Browning oven, Cheese
chopper/grater, Steam jacket, Ovens, Top Burners, Pizza and Dessert
Cooler, Slicer, Broiler, Steamer, and Knives.
PREVIOUS EXPERIENCE REQUIRED:
-1 + years experience in a high-volume restaurant/food outlets
production kitchen is preferred.
REQUIRED SKILLS:
-Must be able to communicate, read, write, and speak English
effectively.
-Bi-lingual skills are preferred but not required.
-Ability to calculate figures amounts such as proportions,
percentages, area, circumference, and volume.
-Excellent interpersonal service skills and organizational skills
to plan time effectively.
-Ability to work in a fast-paced, busy, and somewhat stressful
environment, work under pressure and meet deadlines with particular
attention to detail.
-Ability to get along well with others, to demonstrate flexibility
and patience, to work as a member of a team.
-Good knowledge of food trends with a focus on quality, production,
sanitation, food cost controls, and presentations.
PHYSICAL REQUIREMENTS:
-Must be able to work in a stationary position for long periods of
times (up to 8 hours).
-Must be able to work and be flexible with all shifts, weekends,
and holidays.
-Must possess the ability to access all areas of the kitchen, the
ability to move frequently & freely about facility.
-Must be able to withstand prolonged standing, stretching, bending,
kneeling, lifting and carrying items weighing up to 50 lbs. without
restriction.
-Must be able to work in close quarters or small rooms and is
occasionally exposed to hot, cold, wet and/or humid condition.
-Work environmental factors include noise, dust, and smoke.
-Reasonable accommodations may be made to enable individuals with
disabilities to perform the essential functions.
MENTAL REQUIREMENTS:
-Must be able to convey information and ideas clearly.
-Must be able to evaluate and select among alternative courses of
action quickly and accurately.
-Must be effective in handling problems in the workplace, including
anticipating, preventing, identifying and solving problems as
necessary.
-Must be effective at listening to, understanding, and clarifying
the issues raised by Associates, Supervisors, Department Heads,
Senior Management, and guests.
-Must be able to work with and understand financial information and
data, and basic arithmetic functions.
-Ability to be a clear thinker, analyze and resolve problems
exercising good judgment.
-Make independent decisions while maintaining strong ethical
standards consistent with company policy, rules and the ability to
maintain confidential information.
-Ability to effectively deal with internal and external customers,
some of whom will require high levels of patience, tact and
diplomacy to defuse anger. Collect accurate information and resolve
conflicts.
ESSENTIAL DUTIES & FUNCTIONS:
-Adhere to HACCP (Hazard Analysis and Critical Control Point)
guidelines to ensure efficient, safe and sanitary food production,
preparation and presentation.
-Aid in the security of food items; ensure the meat locker,
storerooms and walk-ins are locked when not in use.
-Ensure that all guests feel welcome and are given responsive,
friendly, and courteous service at all times.
-Ensure that all food and beverage products are consistently
prepared and served according to the facility recipes, portioning,
cooking, timing, serving, and presentation standards.
-Ensure that all equipment is kept clean and kept in excellent
working condition through personal inspection and by following the
culinary preventative maintenance programs.
-Fully understand and comply with all federal, state, county and
municipal regulations that pertain to health, safety and labor
requirements of the kitchen areas, associates and guests.
-Participate in training classes and Daily Promise shift
meetings.
This job description is not designed to cover or contain a
comprehensive listing of activities, duties or responsibilities
that are required of the Associate for this job. Duties,
responsibilities and activities may change at any time with or
without notice.
I HAVE READ AND UNDERSTAND THE JOB DESCRIPTION AS STATED ABOVE AND
ACCEPT THAT ANY OF THE TASKS MAY BE MODIFIED OR CHANGED. I ACCEPT
RESPONSIBILITY FOR KNOWING THE MODIFICATIONS AND / OR CHANGES IN
THIS JOB DESCRIPTION. I CAN PERFORM THE ESSENTIAL FUNCTIONS OF THIS
JOB AS LISTED ABOVE, WITH OR WITHOUT REASONABLE
ACCOMMODATION.
Keywords: Kalahari Resorts & Conventions - Round Rock, Round Rock , B-Lux Bar and Grill Chef de Partie, Hospitality & Tourism , Round Rock, Texas
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