Lead Line Chef- Banquets

Job description

Responsible for maintaining guest service skills and assist in any area of the kitchen as necessary.

Responsibilities

HOW YOU WILL CREATE THE EXTRAORDINARY Always ensure the highest degree of sanitation and safety

• Oversee production of line employees
• Ensure open communication between service staff and cooking staff
• Check with the room Chef as to the work needs of the restaurant
• Prepare food items to specific standards
• Must maintain proper use, cleaning and handling of all equipment and products
• Maintain superior level of professionalism
• Knowledge of kitchen and storage areas Cleaning and stocking as needed Timely execution of all responsibilities and assignments Carry out policies and procedures of the Silver Legacy Exemplify our core values, family style service, our mission and vision Exemplify our DEI (diversity, equity, inclusion) culture
• Performs other job-related duties as assigned

Qualifications

WHAT YOU WILL NEED

• Must be able to understand and comply with all company and departmental rules and regulations, policies and procedures Skill in establishing and maintaining effective working relationships with staff and guests
• Must possess knowledge of use, cleaning, and breakdown of equipment
• Must be able to maintain a consistent work speed under normal conditions
• High School diploma or equivalent (LET THIS BE FOR ALL JD’S MANAGER AND BELOW)

ADDITIONAL REQUIREMENTS

Work may be performed in small areas having a 2-ft. access Work entails various conditions of noise levels, temperature, illumination, air quality, crowding, balance and handling of sharp, hot and moving objects, slippery surfaces. Work may be performed alone, with others, around others, with verbal contact and/or face-to-face contact. Work may include shift work and extended days Work requires use of chemicals, electrical, mechanical and computer equipment Requires Team Member to enter and exit from the Team Member entrance which entails 4 flights of stairs (40 steps) Requires mobility to include seldom sitting, reaching overhead, bending over, crouching, kneeling, balancing, pushing/pulling, lifting/carrying 76-100 lbs Frequent standing and walking, repetitive use of both hands, normal hand/eye coordination and manual dexterity.

Requires normal sense of smell, taste, touch and hearing

• Ability to distinguish letters and symbols; perform simple tasks to include simple reading, writing and math, clerical, compiling, coordination, analyzing, synthesizing, supervising, and instructing
• Must be able to work with precision, follow instructions, influence others, meet time requirements, memorize, problem solve, use independent judgment and decision-making skills GUEST SERVICE (INTERNAL/EXTERNAL)

STANDARDS

Employee is required to meet and deliver our core values, service standards, and family style service.

PERFORMANCE REQUIREMENTS

Must have the ability to provide internal/ external guests with service excellence, have excellent communication skills and observation skills, and have an easygoing demeanor to ensure a fun and safe environment for our guests. Above average speech – both speaking and reading/writing English. Need excellent interpersonal skills. Work requires schedule flexibility which may include days off, nights, weekends, holidays, and overtime as needed.