Class specifications are intended to present a descriptive list of the range of duties performed by employees in the class. Specifications are not intended to reflect all duties performed within the job.
DEFINITION
Perform the full range of duties and responsibilities involved in overseeing and participating in food preparation and service at the City's Convention Center and food concession locations; order and purchase necessary food and beverages; oversee and participate in the cleaning and maintenance of kitchen facilities, utensils and appliances; coordinate kitchen personnel with scheduled facility activities.
SUPERVISION RECEIVED AND EXERCISED
Receives direction from Executive Chef and other assigned management staff.
Exercises lead supervision over assigned kitchen personnel.
PRIMARY DUTIES--The following are examples of primary duties assigned to positions in this classification. Other related duties and responsibilities may be assigned.
1. Perform lead worker functions including assigning and reviewing daily work of staff, providing input into performance evaluations, training other employees, working with employees to correct deficiencies, and acting as a resource to other staff.
2. Oversee and participate in the preparation of a variety of food items for breakfast, luncheons and dinners for banquets, special occasions, catered events and concessions held at multiple locations and facilities including the Convention Center, Canyon View Park, Lincoln Park and Avalon Theatre; follow established menus and/or plan menu selections.
3. Assist Executive Chef to create, monitor and maintain menu design, display and provide information in coordination with food cost, labor cost and profit margin; assist in planning and executing menu tastings for clients as assigned.
4. Perform a variety of cooking and food processing duties; handle and carve meats; prepare soups, sauces, pasties and other items as required using a variety of recipes and techniques.
5. Perform monthly inventory of all food items and kitchen supplies; order food items, beverages and kitchen supplies as needed.
6. Oversee and participate in the management of food storage areas, including coolers, freezers and dry storage, to ensure efficient food product organization, rotation and usage.
7. Oversee and participate in the cleaning and maintenance of the kitchen facilities, utensils and appliances in accordance with Health Department regulations; coordinate with outside vendors the more technical and complex maintenance and servicing of kitchen equipment; report pertinent information to management for approval.
8. Review special event orders, menus and special requests; make note of changes and ensure production of food is in accordance with menu.
9. Perform other duties of a similar nature or level.
QUALIFICATIONS
Knowledge of:
Lead worker concepts and practices, including training and scheduling of staff.
Principles and practices of food preparation including sanitation and sterilization.
Methods, materials and equipment used in restaurant kitchen work.
General mathematics including addition, subtraction, division and multiplication.
Methods of menu preparation and planning.
Principles and procedures of record keeping and reporting.
English usage, spelling, grammar and punctuation.
Modern office technology and equipment, including computers and related software applications.
Applicable tools and equipment operations.
Applicable Federal, State and local codes, laws and regulations.
Ability to:
Oversee, direct and coordinate the work of assigned staff.
Prepare a variety of food items and menus for convention center events.
Develop, interpret and follow recipes for food preparation.
Prepare and serve food for various numbered groups.
Use a variety of restaurant and kitchen equipment and appliances.
Establish and maintain accurate records, logs and files.
Interpret and apply Federal, State and local policies, laws and regulations.
Communicate clearly and concisely, both orally and in writing.
Establish and maintain effective working relationships with those contacted in the course of work.
Experience and Training Guidelines
Minimum Requirements:
Experience:
Three (3) years of food handling, preparation or cooking experience, including one (1) year of supervisory experience.
Training:
High School Diploma or G.E.D.; supplemented by specialized training in culinary arts.
Other combinations of experience and education that meet the minimum requirements may be substituted.
License or Certificate
Possession of, or ability to obtain, a valid Colorado driver’s license.
Possession of, or ability to obtain, a valid Serve Safe Food Protection Manager Certification.
Possession of, or ability to obtain, a valid Food Handler's Card issued by the County Health Department.
WORKING CONDITIONS
Environmental Conditions:
The job is performed in the following working environment:
Field environment.
The following condition(s) may be present on a continuing basis:
Hazardous physical conditions (mechanical parts, electrical currents, vibration, etc.)
Atmospheric Conditions (fumes, odors, dusts, gases, poor ventilation)
Extreme temperatures
Intense noise
Local Travel
Physical Conditions:
The job is characterized by:
Medium Work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
The following physical activities are very or extremely important in accomplishing the job’s purpose and/or performed on a daily basis:
While performing the duties of this job, the employee is required to sit, stand for long periods of time, walk, kneel, squat, stoop, climb, crawl, repeatedly twist the upper body, talk, hear, see, and demonstrate manual dexterity, and is regularly required to lift 40 pounds. The employee must demonstrate the ability to remain calm during routine and stressful conditions. The employee is occasionally required to push or drag objects or equipment.