Assistant Kitchen Production Chef | Job Descriptions | CookingDistrict.com
Job Descriptions

Assistant Kitchen Production Chef

Department
Culinary
Reports to
Kitchen production manager, executive chef
Job Summary
Assist kitchen production manager in overseeing food production process in accordance with standards and procedures. Assist in supervising culinary staff during production.
Qualifications
  • Prior experience as a banquet cook in a banquet department, catering, catering venue or country club or equivalent, with focus on production.
  • Prior supervisory experience in a kitchen or culinary department.
  • Full knowledge of methods, procedures and quality standards relating to menus, as well as basic kitchen procedures and terminology.
  • Ability to utilize company pollicies to successfully uphold quality and consistency in all menu items prepared and served.
  • New York City Department of Health Sanitation certificate.
  • Ability to effectively demonstrate and communicate the quality mission of the company to all company associates.
  • Ability to communicate work-related information to coworkers and supervisors.
  • Ability to stand for extended periods of time with limited breaks.
  • Ability to push, pull, lift or carry up to 50 lbs. Ability to push, pull, lift or carry up to 1,000 lbs. with the aid of a rolling cart made available by the company.
  • Ability to effectively deal with internal and external customers, some who may require extreme levels of patience, tact and diplomacy to diffuse anger and resolve problems quickly and efficiently.
  • Ability to withstand extreme temperatures within the kitchen working environment ranging from 0 to 120 degrees.
  • Ability to visually inspect, taste and smell product to ensure freshness and quality.
  • Ability to communicate effectively with associates, management, clients and vendors if necessary.
  • Ability to work flexible schedule in order to accommodate business levels.
Essential Job Functions
  • Develop, train and mentor staff and act as a resource to them.
  • Assist with opening the production.
  • Assist with determining priorities of production staff.
  • Supervise production staff to insure efficiency, quality, cleanliness, organization and proficiency.
  • Lead a team during production.
  • Ensure quality of food produced by all team members while adhering to specified time limits.
  • Work with purchasing manager to assess arrival of orders and future product needs. Communicate with purchasing manager regarding the pace of production staff to prevent missed orders and over ordering.
  • Assist with creation of daily production sheets, reschedule sheets, party check-off and recovery sheets.
  • Assist with maintaining inventory of production equipment and communication of any concerns or needs.
  • Supervise proper storage and cleanliness of walk-in boxes.
  • Insure proper sanitation guidelines are maintained.
  • Participate in any meetings, including weekly kitchen and any others company-wide.
  • Any other assignments as designated by executive chef or executive sous chef or kitchen production manager.
  • Travel, as necessary, to different properties/venues.
  • Perform all reasonable requests from management team.
  • Attend and participate in all scheduled meetings and training sessions.
  • Follow proper timekeeping policies and procedures
  • Follow sign-in and sign-out procedure for keys.
  • Know and follow all company emergency and safety procedures.
Standards
  • Always practice company culture.
  • Protect assets of the property.
  • Maintain professional appearance and behavior when in contact with guests and associates.
  • Follow policies and procedures in training manuals and associate handbook.
  • Always remember we are in a partnership with our guests, fellow associates and owners to provide quality service and profitability.
  • Regular attendance in conformance with company standards, which may be revised by the company from time to time, is essential to the successful performance of this position.
Assistant Food Production Chef.doc