Culinary III - Baja

Job Description

Job Description

Location: Baja Coastal Kitchen

Department: Food and Beverage

Status: Seasonal

Pay Rate: $20

Hours/Days: Sunday through Saturday - 2 days off. No overtime.

2+ years of experience. Required to work in a fast-paced environment. Food safety certificate required after 30 days. Experience in Baja-inspired coastal cuisine.

JOB SUMMARY
The overall objective and purpose of the Culinary 3 / Culinary Supervisor position is to assist the Kitchen Manager with the preparation, flavoring, and cooking process for daily specials and menu creations. The incumbent is responsible for overseeing the supervision of all kitchen staff, ensuring food quality and Kessler standards are met. They are to provide inspiring and strategic leadership while directing the activities of the outlets in support of the mission, core values, standards, and goals established by the company.

CORE RESPONSIBILITY

Primary areas of responsibility include, but are not limited to the following:

• Meets or exceeds industry standards for the preparation, serving, and storing of food.
• Prepares meals according to recipe in a regular and consistent manner.
• Assign duties to all kitchen staff as needed.
• Ensure that food preparation is completed for the next shift.
• Accurately completes daily, weekly, and monthly cleaning lists.
• Assists with scheduling and training of kitchen Grand Performers.
• Records production and waste on a regular and consistent basis.
• Assists the Kitchen Manager with menu creation and daily specials.
• Implement departmental safety rules and regulations, including the proper handling of all relevant equipment and machinery.
• Ensures all recipes are followed exactly and consistently.
• Monitors inventory to ensure proper levels and quality.
• Assist the Kitchen Manager with developing and coaching staff.
• Maintains kitchen cleanliness and organization by following safety standards.
• Completes daily walkthroughs of the kitchen area.
• Assist the Kitchen Manager in tracking food costs and completing monthly inventory.

KNOWLEDGE, SKILLS, AND ABILITIES

• To perform this role successfully, an individual must have experience achieving desired results in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skills, and abilities required of a successful incumbent.
• Strategic business leader - Works strategically to devise plans in alignment with organizational goals.
• Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes, while simultaneously managing several projects.
• Generates alignment - Ensures proper time and effort is spent to build high-level performance and consistency throughout the collection.
• Leads with courage - Provides a culture of accountability.
• Execution of plans - Utilizes our systems, tools, and resources to accomplish results and achieve goals.
• Advanced level of written, verbal, and interpersonal communication skills.
• Ability to implement and uphold service standards.
• Effectively motivate associates and maintain a cohesive team.
• Ability to prioritize and organize work assignments.
• Ability to work well in stressful, high-pressure situations.
• Ability to work with and understand financial information, data, and basic arithmetic functions.
• Ability to maintain and build relationships with existing and potential clients as well as industry contacts.

MINIMUM QUALIFICATIONS

• 2+ years of relevant work experience in a similar scope and title - required.
• Experience within luxury brand/markets - preferred.
• Food Safety Manager Certification – required after 30 days at the position.

WORK ENVIRONMENT

• The work environment/conditions described herein are representative of those that an incumbent may experience.
• Must be comfortable working in a shared space, with constant noise, without the use of a private office.
• Must be able to cope with frequently changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.
• Must be able to work safely in a kitchen environment with high temperatures and humidity.
• Schedules may vary from week to week based on business demands for more than 40 hours, with or without notice.

PHYSICAL DEMANDS

• The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. *Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions & physical demands of this role.
• While performing the duties of this job, the incumbent is regularly required to move 10lbs daily.
• Push, pull, and lift 50lbs on a weekly basis.
• While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus, airplane, or other means of transportation which require sitting, waiting, and standing for long and short periods of time.

Behaviors

Team Player: Works well as a member of a group

Loyal: Shows firm and constant support to a cause

Leader: Inspires teammates to follow them

Innovative: Consistently introduces new ideas and demonstrates original thinking

Functional Expert: Considered a thought leader on a subject

Enthusiastic: Shows intense and eager enjoyment and interest

Detail-Oriented: Capable of carrying out a given task with all details necessary to get the task done well

Dedicated: Devoted to a task or purpose with loyalty or integrity

Motivations

Self-Starter: Inspired to perform without outside help

Growth Opportunities: Inspired to perform well by the chance to take on more responsibility

Entrepreneurial Spirit: Inspired to perform well by an ability to drive new ventures within the business

Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization