TSA - Chef/Cook (PT)

TAMPA SPORTS AUTHORITY 

DEPARTMENT/SECTION:                                        Golf Operations  - Food & Beverage

POSITION TITLE:                                                       Chef /Cook - PT

                                                                                     NC – ($14.00 - $20.15 Hourly) 

POSITION CLASSIFICATION:                                    Untenured

GENERAL DESCRIPTION:

 The Chef/Cook will be accountable for the overall success of the daily event kitchen operations. This position personally performs culinary tasks while working in a team and managing all food related functions. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Ensures sanitation and food standards are maintained.

In addition, the Chef/Cook shall follow the Authority operational policies and procedures designed to promote efficiency of operation, quality of service and a safe work environment.

POSITION REPORTS DIRECTLY TO:                               Operations Manager 

JOB RESPONSIBILITIES:

1. Assists in menu development and implementation.

2. Assists in determining how food should be presented and creates decorative food displays.

3. Ensures compliance with all Food & Beverage policies, standards, and procedures.

4. Ensures compliance with food handling and sanitation standards.

5. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.

6. Follows proper handling and right temperature of all food products.

7. Operates and maintains all department equipment and reports malfunctions.

8. Prepares and cooks foods of all types.

9. Leads shifts while personally preparing food items and executing requests based on required specifications.

general requirements:

1. Knowledge of procedures and techniques for mixing, thawing, baking, and cooking, measurement tools, recipe execution and methods for innovative preparation and presentation.

2. Knowledge of techniques and equipment for preparing and presenting food products including storage/handling techniques and sanitation standards.

3. Ability to prepare and present meals utilizing culinary principles, standards, techniques, and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes).

4. Knowledge of procedures and temperatures for storing and rotating food stock in coolers, refrigerators, freezers, dry storage, etc. to maintain freshness (“First in, First Out”). This includes preparing, labeling, dating, rotating, and pulling perishable foods and drinks in accordance with storage guidelines; identifying food products that do not meet company or compliance standards; and knowledge of policies and procedures for discarding food items or products.

5. Ability to walk or stand for long periods of time. Ability to lift over 50 lbs. and work in non-conditioned environment.

6. Knowledge of procedures and techniques for kitchen maintenance, cleaning, and use of sanitation systems. Knowledge of techniques for care and cleaning of silver, stainless steel, and dish machines. 

    MINIMUM QUALIFICATIONS:

   1.  Minimum High School graduate or equivalent GED. 

   2.  Two (2) years of previous experience in food and beverage preparation.

   3.  Ability to operate commercial food preparation and cleaning equipment, preferred.