Direct the preparation, seasoning, and cooking of salads, soups, fish, meats,

vegetables, desserts, or other foods. May plan and price menu items, order

supplies, and keep records and accounts. May participate in cooking.

Job Tasks:

Prepare and cook foods of all types, either on a regular basis or for special

guests or functions.

Supervise and coordinate activities of cooks and workers engaged in food

preparation.

Collaborate with other personnel to plan and develop recipes and menus, taking

into account such factors as seasonal availability of ingredients and the likely

number of customers.

Check the quality of raw and cooked food products to ensure that standards are

met.

Check the quantity and quality of received products.

Demonstrate new cooking techniques and equipment to staff.

Determine how food should be presented, and create decorative food displays.

Determine production schedules and staff requirements necessary to ensure

timely delivery of services.

Estimate amounts and costs of required supplies, such as food and ingredients.

Inspect supplies, equipment, and work areas to ensure conformance to

established standards.

Instruct cooks and other workers in the preparation, cooking, garnishing, and

presentation of food.

Monitor sanitation practices to ensure that employees follow standards and

regulations.

Order or requisition food and other supplies needed to ensure efficient operation.

Recruit and hire staff, including cooks and other kitchen workers.

Analyze recipes to assign prices to menu items, based on food, labor, and

overhead costs.

Arrange for equipment purchases and repairs.

Meet with customers to discuss menus for special occasions such as weddings,

parties, and banquets.

Meet with sales representatives in order to negotiate prices and order supplies.

Record production and operational data on specified forms.

Coordinate planning, budgeting, and purchasing for all the food operations within

establishments such as clubs, hotels, or restaurant chains.

Plan, direct, and supervise the food preparation and cooking activities of multiple

kitchens or restaurants in an establishment such as a restaurant chain, hospital,

or hotel.

Required Knowledge:

Administration and Management -- Knowledge of business and management

principles involved in strategic planning, resource allocation, human resources

modeling, leadership technique, production methods, and coordination of people

and resources.

Personnel and Human Resources -- Knowledge of principles and procedures

for personnel recruitment, selection, training, compensation and benefits, labor

relations and negotiation, and personnel information systems.

Required Skills:

Coordination -- Adjusting actions in relation to others' actions.

Management of Personnel Resources -- Motivating, developing, and directing

people as they work, identifying the best people for the job.

Management of Material Resources -- Obtaining and seeing to the appropriate

use of equipment, facilities, and materials needed to do certain work.

Time Management -- Managing one's own time and the time of others.

Speaking -- Talking to others to convey information effectively.

Instructing -- Teaching others how to do something.

Management of Financial Resources -- Determining how money will be spent

to get the work done, and accounting for these expenditures.

Monitoring -- Monitoring/Assessing performance of yourself, other individuals,

or organizations to make improvements or take corrective action.

Active Learning -- Understanding the implications of new information for both

current and future problem-solving and decision-making.

Mathematics -- Using mathematics to solve problems.

Abilities Required:

Oral Expression -- The ability to communicate information and ideas in

speaking so others will understand.

Information Ordering -- The ability to arrange things or actions in a certain order

or pattern according to a specific rule or set of rules (e.g., patterns of numbers,

letters, words, pictures, mathematical operations).

Problem Sensitivity -- The ability to tell when something is wrong or is likely to

go wrong. It does not involve solving the problem, only recognizing there is a

problem.

Wrist-Finger Speed -- The ability to make fast, simple, repeated movements of

the fingers, hands, and wrists.

Deductive Reasoning -- The ability to apply general rules to specific problems

to produce answers that make sense.

Manual Dexterity -- The ability to quickly move your hand, your hand together

with your arm, or your two hands to grasp, manipulate, or assemble objects.

Number Facility -- The ability to add, subtract, multiply, or divide quickly and

correctly.

Oral Comprehension -- The ability to listen to and understand information and

ideas presented through spoken words and sentences.

Time Sharing -- The ability to shift back and forth between two or more activities

or sources of information (such as speech, sounds, touch, or other sources).

Near Vision -- The ability to see details at close range (within a few feet of the

observer).

Job Activities:

Communicating with Supervisors, Peers, or Subordinates -- Providing

information to supervisors, co-workers, and subordinates by telephone, in written

form, e-mail, or in person.

Monitor Processes, Materials, or Surroundings -- Monitoring and reviewing

information from materials, events, or the environment, to detect or assess

problems.

Identifying Objects, Actions, and Events -- Identifying information by

categorizing, estimating, recognizing differences or similarities, and detecting

changes in circumstances or events.

Scheduling Work and Activities -- Scheduling events, programs, and

activities, as well as the work of others.

Judging the Qualities of Things, Services, or People -- Assessing the value,

importance, or quality of things or people.

Getting Information -- Observing, receiving, and otherwise obtaining

information from all relevant sources.

Guiding, Directing, and Motivating Subordinates -- Providing guidance and

direction to subordinates, including setting performance standards and

monitoring performance.

Coordinating the Work and Activities of Others -- Getting members of a

group to work together to accomplish tasks.

Handling and Moving Objects -- Using hands and arms in handling, installing,

positioning, and moving materials, and manipulating things.

Evaluating Information to Determine Compliance with Standards -- Using

relevant information and individual judgment to determine whether events or

processes comply with laws, regulations, or standards.

Job Type: Full-time

Pay: $37,077.02 - $72,762.92 per year

Benefits:

• Flexible schedule

Experience level:

• 4 years

Pay rate:

• Yearly pay

Shift:

• Day shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekend availability

Work setting:

• Bakery
• Bar
• Café
• Casual dining restaurant
• Food truck
• Hotel

COVID-19 considerations:
All staff are required to wear a mask with proper PPE, following the vaccination guidelines according to CDC, curbside pickup available, common surface are sanitized regularly.

Ability to commute/relocate:

• Upper Lake, CA 95485: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 4 years (Preferred)
• Cooking: 3 years (Preferred)

Work Location: One location

Please Note :
www.bankofmontserrat.ms is the go-to platform for job seekers looking for the best job postings from around the web. With a focus on quality, the platform guarantees that all job postings are from reliable sources and are up-to-date. It also offers a variety of tools to help users find the perfect job for them, such as searching by location and filtering by industry. Furthermore, www.bankofmontserrat.ms provides helpful resources like resume tips and career advice to give job seekers an edge in their search. With its commitment to quality and user-friendliness, Site.com is the ideal place to find your next job.