SUMMARY: Under general supervision, oversees and supervises food inventory, purchasing, menu planning, and food preparation operations.

ESSENTIAL FUNCTIONS: (Essential functions, as defined under the Americans with Disabilities Act, may include the following tasks, knowledge, skills and other characteristics. This list is ILLUSTRATIVE ONLY and is not a comprehensive listing of all functions and tasks performed by incumbents of this class.)

PRIMARY DUTIES AND RESPONSIBILITIES:

_ Oversees, supervises and participates in the daily operations of the restaurant kitchen;

_ Plans, prioritizes, schedules, trains, assigns, reviews work and evaluates assigned restaurant staff;

_ Monitors staff for compliance with safe food cooking and handling codes, regulations, practices and procedures;

_ Monitors staff compliance for maintaining a safe, clean and sanitary work environment;

_ Maintains current inventory, purchasing, receiving and stocking of food and restaurant supplies;

_ Cleans, sanitizes, maintains, repairs and recommends purchase or replacement of kitchen equipment;

_ Books banquet facilities and plans banquet menus with customers;

_ Maintains kitchen facilities in a clean safe manner;

_ Resolves routine problems encountered in performance of work assignments;

_ Performs other related duties as assigned.

KNOWLEDGE, SKILLS AND OTHER CHARACTERISTICS:

Knowledge of:

_ County restaurant health, food handling and liquor laws, rules and regulations;

_ restaurant and banquet food service operation and maintenance;

_ restaurant equipment operation, maintenance and sanitizing methods and techniques;

_ supervision and administration practices and methods;

_ cashiering, money handling, and record keeping practices and methods;

_ customer service methods and techniques.

Skill in:

_ effective oral and written communications;

_ maintaining clean, sanitary, safe commercial restaurant facilities and environment;

_ monitoring staff compliance with food, health and safety regulations and requirements;

_ maintaining restaurant food and supply inventories;

_ training, assigning and delegating duties to assigned staff;

_ establishing and maintaining effective working relationships with others.

PHYSICAL REQUIREMENTS AND WORK ENVIRONMENT: Work requires prolonged periods of standing, walking, bending, lifting and carrying kitchen food, supplies and equipment weighing up to 50 pounds. May be exposed to hazardous cleaning chemicals and supplies, hot food preparation equipment, smoke and other hazardous conditions common to commercial food preparation areas. Work is performed in a restaurant and kitchen environment.

MINIMUM QUALIFICATIONS: A High School Diploma or G.E.D., and three (3) years' commercial restaurant kitchen food preparation experience including one (1) year in a lead or supervisory capacity. Must possess a valid health certificate issues by the County Health Department prior to appointment.

ADDITIONAL REQUIREMENT: An employee in this class is required to live within fifteen (15) miles of the City limits, and within the United States.