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 a full range of duties and responsibilities involved in overseeing kitchen operations and promoting food and beverage services for Two Rivers Convention Center and Avalon Theatre; manage vendor performance and delivery of services; develop and select recipes for clients; oversee food production and menu development; develop and manage food and beverage budget; and to coordinate kitchen personnel with scheduled facility activities.

SUPERVISION RECEIVED AND EXERCISED

Receives direction from the Convention Center Manager.

Exercises direct supervision over professional and 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.  Plan, prioritize, assign, supervise and review the work of assigned staff; participate in the selection of assigned staff; provide or coordinate staff training; work with employees to correct deficiencies; implement discipline procedures.

2.  Direct, coordinate, and review the daily work plan for the City’s kitchen services and activities; assign work activities and projects; monitor work flow; review and evaluate work products, methods and procedures; meet with staff to identify and resolve problems.

3.  Participate in the development and implementation of goals, objectives, policies, procedures and priorities for assigned programs; recommend and implement improvements and modifications.

4.  Review, develop and make recommendations to daily and special event menus; ensure proper purchasing and production of different food items.

5.  Oversee regular inventory of all food and concession items, and kitchen supplies; order items, and supplies as needed; review quality of services and vendors; ensure proper storage of necessary products, tools, supplies and equipment.

6.  Assist and advise banquet and set-up staff on all areas of food and beverage presentation, display and delivery to clients; schedule and monitor cleaning and sanitation activities; review feedback from clients and make necessary changes.

7.  Create, monitor and maintain menu design, display information in coordination with food cost, labor cost and profit margin; plan and execute menu tastings for clients as needed.

8.  Develop new menu items and write recipes; update recipe books with current procedures and menu photographs for documentation and use by kitchen staff.

9.  Participate in the development and administration of the department’s annual budget; participate in the forecast of funds needed for staffing, equipment, materials and supplies; monitor and approve expenditures; implement adjustments.

10.  Perform other duties of a similar nature or level.

QUALIFICATIONS

Knowledge of:

Principles of supervision and training.

Principles of budget preparation and administration.

Principles and practices of food preparation, cooking, presentation, design and concepts.

 Banquet operations, budgeting and cost control methodology.

Methods of menu preparation and planning.

General mathematics including addition, subtraction, division and multiplication.

Principles and practices of record keeping and reporting.

Principles of budget preparation and control.

Principles of supervision, training, and performance evaluation.

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.

Select, supervise, train, and evaluate staff.

Develop creative menus incorporating trends and regional influences.

Use a variety of restaurant and kitchen equipment and appliances.

Create presentations for prospective clients, managers and the public.

Prepare, monitor and administer budgets.

Negotiate with vendors, clients and staff.

Respond to requests and inquiries from the general public and City employees.

Establish and maintain accurate records, logs and files.

Interpret and apply Federal, State and local policies, laws and regulations.

Operate and use modern office equipment including computer and various software applications.

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:

Five (5) years of progressively responsible food and beverage experience in a similar environment and two (2) years of supervisory or lead experience.

 Training:

 Associate’s Degree from an accredited institution with course work 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 are 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.