Grille Room Assistant II Grade D

Clerical and Technical generic job description

Family: Service
Job Code: 672

Representative duties:

Prepares and cooks food according to daily meal plan in short order and a la carte fashion
Prepares and cooks all food for special banquets and dinners including entrees, vegetables, soups, sauces, hors d’oeuvers, and desserts
Creates weekly schedule for kitchen staff (cooks and dishwashers) in the Grille Room and the 9th Tee Halfway House based upon calendar of events (banquets, golf outings, meetings etc.) for manager’s review and approval
Develops daily food preparation and production list of tasks to be performed by kitchen staff. Provides liaison with tournament director and makes adjustments in quantity and timing of meals based upon changes in group size and golf schedules
Coordinates, trains and oversees kitchen staff in meal preparation and presentation from kitchen to floor (including layout of buffets and cooking stations); with responsibility for maintaining quality and quantity control
Operates and oversees use of appliances including, but not limited to slicers, ovens, broilers, fryalator, dishwashing machinery, and other small kitchen appliances. Contacts appliance repair service and/or physical plant and provides suggestions for equipment upgrades as necessary
Determines food needs and quantities based upon daily usage and menus planned for events. Tracks inventory levels
Places orders for food from a variety of suppliers. Sources new vendors and negotiates prices as necessary. Attends restaurant/food trade shows
Provides input and suggestions to menus for special functions and revisions to daily lunch menu. Makes independent food selections for portions of menus for smaller functions when requested by manager, and menu substitutions based upon inventory
Ensures smooth execution of special function in manager’s absence
Maintains standards of sanitation, kitchen hygiene, and food service techniques and safety
Maintains currency with food and restaurant trends by reading cooking related materials, attending food shows, and taking related courses
Provides direction to wait staff as necessary regarding menu selections, set up etc. and performs additional functions incidental to maintaining clubhouse kitchen area

The job duties listed above are representative and characteristic of the duties required and the level of the work performed in the job title. The duties will vary from incumbent to incumbent in the job title.

Required knowledge:

Specialized college-level coursework or Associate’s degree; detailed but narrow knowledge in one or several work-related areas; substantial knowledge of a broader field of learning
Journey-level knowledge of craft or trade
Limited knowledge of business, accounting, or commercial procedures; detailed knowledge in a particular area of business, accounting, or commercial procedures
Limited knowledge of University organizational policies and procedures generally; detailed knowledge of one or several narrow area of University academic, administrative, or financial rules and procedures

Required skills:

Make routine use of a major library catalogue or reference database
Extracts and compiles a range of data from written sources, from individuals by asking questions, or from one or several given databases, limited interpretation of data
Understands more complicated written instructions, memoranda, and policy statements
Writes short informal notes, fill out simple forms
Regular use of machines that require little training to operate

Office and administrative skills:

Schedules and coordinates appointments
Advises, screens, and refers callers and visitors

Experience, education, and formal training:

Six years of related work experience, four of them in the same job family at the next lower level, and a high school level education; or four years of related work experience and an Associate degree; or little or no work experience and a Bachelor degree in a related field; or an equivalent combination of experience and education

Complexity and organization:

A wide variety of complicated tasks with numerous processes or methods that require coordinating
Coordinating and organizing other people’s work is a primary responsibility

Interpersonal relations:

Ongoing involvement outside immediate work unit
Offers or obtains specialized information and provides assistance on complex matters
Officially represents someone, whether a supervisor, faculty member, or the University

Supervisory guidelines:

Work may or may not be reviewed
Incumbent plans and schedules own work and/or work of others based on the understanding of supervisor’s broadly defined objectives and priorities. Supervisor reviews work only after completion
Supervisor provides instruction only in new situations, methods, procedures that are not clearly related to existing tasks and duties

Independent judgment

Established procedures and policies govern many work situations
Regular exercise of independent judgment or initiative
Incumbent recognizes problems and chooses solutions from among several alternatives that are not necessarily governed by established procedures

Leadership responsibility

Often required to provide work guidance, instruction, or orientation of others
A primary responsibility is to distribute and monitor work

Impact and consequence of error

Work has some effect both outside the work unit and outside the University
Errors are not difficult to recognize but may be difficult correct
Errors or mistaken release of confidential information can cause harm or financial loss to individuals, departments, and the University, or to other individuals and groups

Working conditions

Ongoing possibility of safety risks
Workday regularly includes multiple or conflicting demands, time pressures, deadlines, or emergencies
Regular sustained concentration
Considerable physical effort or a high degree of fine finger or hand dexterity

Example 1

General purpose:

Reporting to the Director of Special Functions and Food and Beverage Services, prepare and cook food according to daily meal plan, special functions and dinners.

Essential duties of the position:

Prepare and cook food according to daily meal plan and in short order and a la carte fashion for special functions and dinners including entrees, vegetables, soups, sauces, hors d’oeuvres and desserts
Recommend for hire, train, direct and oversee all kitchen staff (cook’s assistants and dishwashers) in meal preparation and presentation from kitchen to floor (including layout of buffets and cooking stations) with responsibility for maintaining quality and quantity control. Develop, train and enforce end of day clean-up procedures and preparation for next shift
Develop daily food preparation and production list of tasks to be performed by kitchen staff
Maintain all food related product inventories
Provide input and suggestions to menus for special functions and revisions to daily lunch menu
In conjunction with Banquet and Wait staff Team Assistant, conduct pre-function team meeting with wait staff and kitchen staff to ensure staff is aware of every detail to ensure the smooth execution of special functions regardless of whether a manager is present or not
Operate and maintain all kitchen equipment and contact appliance repair service and/or physical plant and notify director in advance of work order. Provide suggestions for equipment upgrades as necessary
Maintain and create all recipes
Organization of all products and cleanliness of all areas and equipment
Remain current with food and restaurant trends by teaching cooking related materials, attending food shows and taking related courses
Maintain standard of sanitation, kitchen hygiene, and food service techniques and safety
Provide direction to wait staff as necessary regarding menu selections, set up, etc.
Perform additional functions incidental to maintaining kitchen area

Experience and training:

Six years of related work experience, four in the same job family at the next lower level, and a high school level education, or four years of related work experience and an Associate’s degree; or little or no work experience and a Bachelor’s degree in a related field or an equivalent combination of education and experience
Experience planning and cooking for daily lunch and banquet functions
Experience overseeing, directing and scheduling staff for daily lunch and banquet functions
Experience with inventory control for daily lunch and banquet functions