(CSC®) Candidate Handbook - American Culinary Federation

• Supervise the daily set-up for the menu; anticipate business volume and stock work areas accordingly.• Recruit and select staff.• Participate in trainings to strengthen culinary skills, customer service skills and kitchen safety.• Assist with scheduling staff based upon forecasted volumes.Participate as part of Culinary Team• Communicate and work as culinary team member.• Utilize business strategies and practices to support team engagement.Ensure Safety and Sanitation• Develop & communicate a safety plan encompassing facility, equipment, chemicals, disasters & emergencies,employee & customer safety and disposal of waste.• Ensure proper sanitation by preventing time/temperature violations and cross-contamination.• Demonstrate proven risk management practices.Analyze Business Volume and Product Usage Daily.• Anticipate business volume by consulting with director to coordinate service.• Manage inventory of food for assigned outlet; provide executive chef with recommended stocking levels andpurchasing requisitions.• Prepare reports summarizing catering profitability, customer satisfaction, etc.• Keep current with local competition; continually seek ways to improve skills and culinary and management expertise.Participate in the Development and Implementation of Business Strategies.• Implement strategies for the kitchen that support achievement desired goals.• Monitor status regularly and adjust strategies as appropriate.Guests Experience• Ensure that customer experience.• Keep current on pulse of the guests regarding their experienceSuccess FactorsFocus on the Customer• Seek to understand the internal/external customer and meet the needs of both the customer and business.• Apply Professional, Product or Technical Expertise• Demonstrate the ability to apply technical, professional or product expertise.16