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Retail/Food & Beverage: Chef/Cook
Sous Chef - First & Goal Hospitality/CenturyLink Field (Seattle, WA)

Job Summary:

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally preforming tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

Essential Reponsiblites:

  • Provides direction for all day-to-day operations
  • Understands employee positions well enough to preform duties in employee's absence or determine appropriate replacement to fill gaps
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance Serving as a role model to demonstrate appropriate behaviors
  • Ensures proper policies are administered
  • Supervises and coordinates activities of cooks and workers engaged in food preparation
  • Demonstrate new cooking techniques and equipment to staff

Culinary Standards and Responsibilites:

  • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies
  • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel
  • Assists Executive Chef with all ktichen operations and preparations
  • Prepares and cooks foods of all types, either on a regular basis or for special guest or functions
  • Maintains purchasing, receiving, and food storage standards
  • Performs all duties of kitchen managers, and employees as necessary
  • Ensures compliance with applicable laws and regulations
  • Operates and maintains all department equipment and reports malfunctions
  • Follows proper handling and right temperature of all food products
  • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions

Education & Experience:

  • High School Diploma or GED
  • 4 years experiance in the culinary, food and beverage, or related professional area

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