Responsible for preparing meals, ensuring quality and safety standards, preparing schedules and training staff.
Major Responsibilities Supervises and assists in the preparation of all food. Ensures that production of all menu items is prepared according to menu descriptions and recipes. Reviews and coordinates scheduling with labor and park projections. Prepares schedules, keeping in line with the number of hours given in projections. Ensures all team members are trained on all stations, including a working knowledge of station prep, maintenance (running the station), breakdown, clean-up and physical maintenance. Ensures quality and safety standards are followed. Provides constant monitoring of the HACCP Program through review of documentation. Understand and actively participate in Environmental, Health & Safety responsibilities by following established UO policy, procedures, training and team member involvement activities. Performs other duties as assigned.
Qualifications 5-7 years management culinary experience; or equivalent combination of education and experience. Chef’s apprentice preferred, Certified Professional Food Manager Certification required. Ability Chinese to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients,customers, and the general public. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, talk or hear, use hands to handle or feel objects, stoop, kneel, crouch or crawl, taste or smell and lift up to 25 KG; frequently required to lift up to 50 KG; occasionally required to sit, climb or balance. Specific vision abilities required by this job include: Close vision. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly exposed to work near moving mechanical parts, extreme cold (non-weather) and extreme heat (non-weather); occasionally exposed to risk of electrical shock. While performing this job, the noise level in the work environment is: Moderate Noise. Food Hygiene Certificate is a must
High school degree or Technical School.