Office Assistant for Executive Chef

Assist the Executive Chef with allocation of invoices, input date into excel purchase tracking spreadsheet, daily typing of menu items for features, newsletter information compilation. Help with food inventories (counting, tabulating, reviewing, submitting).

Schedule: Tuesday through Friday (9am to 1pm)

1. Supportive Functions. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules, weekends, holidays, and overtime to reflect the business needs of the Club. Employees will be required to attend mandatory group and/or departmental meetings in addition to their regular work schedule as necessary. Some work will be outside.
2. Specific Job Knowledge, Skills & Abilities. The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job.

1. SUPERVISORY RESPONSIBILITIES

1. There are no supervisory responsibilities with this position.

1. OTHER SKILLS AND ABILITIES

1. Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
2. Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
3. Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior.
4. Ability to work under pressure and deal with stressful situations during busy periods.

1. LANGUAGE SKILLS

1. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
2. Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, members, and employees.

1. COMPUTER SKILLS
   1. Working knowledge of various computer software programs.

1. MATHEMATICAL SKILLS

1. Ability to calculate figures and amounts such as discounts, proportions, percentages, area, circumference, and volume.

1. REASONING ABILITY

1. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
2. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

1. Physical Requirements.
2. While performing the duties of this job, the employee is regularly required to talk or hear. The employee is occasionally required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; and stoop, kneel, or crouch. The employee must occasionally lift and/or move up to 60 pounds. Specific vision abilities required by this job include close vision and distance vision.
3. Ability to walk, stand and/or bend continuously to perform essential job functions.

1. Qualification Standards.
   1. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

1. Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge, skills, and abilities.
2. Culinary Graduate preferred.
3. Experience.

1. Prior experience in kitchen atmosphere is a plus.

1. Reports To. Executive Chef.

1. Supervises. No Supervisory Responsibilities are assigned to this position.

1. This position is not exempt from overtime.