Culinary I at White Lodging in West Lafayette, Indiana

Job Description:

Position Information
Location: Union Club Hotel at Purdue

Summary

This position is a hourly supervisor position, in charge of the line shift production of a particular food production kitchen when the Chef or Sous Chef is not present, executing all daily operational duties and supervising the culinary staff utilizing the WLW SOP's and standards.

Responsibilities

• This is a Sous Chef in training position, full job description and all job duties will be learned and practiced when sous chef is absent, In the interim they are mentoring Cooks II & III's along with daily preparation and production of their food outlet
• Utilize all F&B WLW SOP's local health department regulations, and federal guidelines
• Inspect all foods received for freshness and proper specifications
• Store all raw foods and prepared items using all mandated procedures
• Follow all use records and procedures for food prep in accordance with HACCP
• Maintain all costs especially Food Cost (high protein work sheets) and Labor Cost, schedule control and OT elimination
• Help supervise the stewarding department and mentor them for potential lateral or cook positions
• Check freshness of foods and ingredients, ensure all recipes and portion use records are followed
• Monitor all guest corporate feedback scores and conspire for positive influence on rankings
• Foster a climate of cooperation and respect between coworkers
• Mentor all associates for career development and advancement

Other information

COMPETENCIES
• Creativity
• Energy
• Excellence
• Oral Communication

SKILLS
• Basic Computer Skills featuring Excel, WORD, Outlook, TM1,Etc
• All Cooking and preparation equipment knowledge
• Knife skills
• Basic cooking skills, IE: Sauting, Broiling, Frying, Roasting, Butchery, Garde Manger, Pantry, Breakfast Cookery, etc

EDUCATION/EXPERIENCE
• Culinary Education or apprenticeship preferred but not mandatory

WORKING CONDITIONS
• 75% Physical and 25% Cerebral