WI3643067

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JOB REQUIREMENTS: To supervise the food production team, interact and
delegate work loads. To assist with the daily operations of the kitchen
and create unique dishes/menus for our guests -Assists in the daily
operations of the Kitchen department. -Assign tasks; supervise chefs and
cooks in the preparation and presentation of food -Direct Monthly
Inventory -Maintain kitchen equipment; schedule repairs with in house
maintenance staff and preventative maintenance schedules -Train and
supervise the staff of both areas utilizing an on-going training
program. -Prepares all food-related projects including banquets,
restaurant outlets, and special parties and catered events. -Supervises
the preparation of all food items and ensures that the dishes follow
standardized company recipes and policy procedures. -Assist in
controlling food and labor costs by limiting waste and over production.
Reducing staff as necessary to maintain budgeted expenses. -Communicates
with the personnel of other departments, especially the stewarding,
purchasing departments, Restaurant, and Banquet management. -Create food
specifications to be purchased in accordance with hotel restaurant,
banquet and special event menus. (Work with the Purchasing Manager to
purchase proper quantity of food items to be ordered). -Maintain proper
inventory levels in conjunction with the seasonal fluctuations and
assure a correct end of the month count on all food inventories.
-Minimize food costs through proper food rotation, reduction of waste
and purchasing. -Follow strict sanitation practices in accordance with
the state health code regulations. -Ensure that all food handling and
production are done in the proper techniques. -Ensure that all food is
labeled and dated. -Oversee the cleanliness, overall appearance and
proper working order of the kitchens and related areas to established
standards. Maintain all department equipment, utilizing and logging
maintenance requests for all necessary repair work required. -Performs
the duties of Cook, Dishwasher, Pantry/Prep person, and Garde Manger as
needed. To perform this job successfully, an individual must be able to
perform each essential duty satisfactorily. The requirements listed
below are representative of the knowledge, skill, and/or ability
required. Reasonable accommodations may be made to enable individuals
with disabilities to perform the essential functions. \*\*\*\*\* OTHER
EXPERIENCE AND QUALIFICATIONS: -High school diploma or equivalent and/or
culinary graduate with two to five years or previous Chef experience.
-Previous Sous Chef or Banquet Chef Experience helpful, but not
mandatory. -Proficiency in Microsoft Excel and Word While performing the
duties of this job, the employee is regularly required to stand; use
hands to finger, hands to feel; and reach with hands and arms. The
employee frequently is required to walk; and talk or hear. The employee
must frequently lift and/or move up to 10 pounds and occasionally lift
and/or move up to 50 pounds. Specific vision abilities required by this
job include close vision and distance vision. The position is indoors;
and is exposed to hot, humid and/or cold conditions at times. The noise
level in the work environment is usually moderate. The staff member will
work in a high traffic/high volume business environment and will be
required to spend a majority of their time on their feet. \*\*\*\*\*
APPLICATION INSTRUCTIONS: Apply Online:
www.lakelawnresort.com/info/careers/

Attn: Human Resources - LAKE LAWN RESORT
2400 E Geneva St
DELAVAN, WI 53115