CHEF

General Description of Class

Under the direction of the Manager, performs the full range of traditional Chef functions. Is responsible for ensuring proper food selection, ordering, handling, preparation and production responsibilities. Provides support in areas such as preparation, equipment and clean-up. Leads, directs, trains and works with all food service staff.

Typical Duties

The following illustrative tasks indicate the level of skill required and the extent of the responsibility involved in this position. They in no way limit the incumbent to the tasks indicated. Flexibility of the employee to perform a wide variety of functions is necessary in successfully fulfilling the requirements of this position. The degree to which each employee performs each of the following tasks listed below will vary according to where and when the employee is scheduled to work.

(a) Carries out selection, handling, preparation, production and presentation of goods and beverages.

(b) Leads, directs, trains and works with all food service workers in preparation of meals according to established menus and recipes.

(c) Makes recommendations in regards to proper staffing levels

(d) Is responsible for input to menu planning including creation of relevant recipes and related menus which meet objectives in the area of market appeal, seasonality, contemporariness, nutrition, portioning and profitability.

(e) Ensures the highest standards of quality in food presented, including assurance of sanitation and regulatory compliance in all areas where food is handled or stored as well as safe and proper re-use and disposal practices.

(f) Ensures that the highest level of food and safety standards are being adhered to by all food service workers that are in compliance with the Health and Safety standards.

(g) Performs ordering of supplies.

(h) Maintains inventory of all food-related inventories and kitchen supplies.

(i) Tracks inventory

(j) Arranges for kitchen equipment repair and maintenance as required. Assists in planning for equipment purchases with Designated Authority.

(k) Meets with clients to discuss menu requirements as needed.

(l) Responds to special menu and special dietary requirements.

(m) Other duties as required.