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Page 1 <br />City of Elk River <br />Overlook Chef <br />Position Description <br /> <br />Department/Division: <br />Business Services/Multi-purpose Facility <br />Immediate Supervisor: <br />Community Event Center Manager <br />Pay Grade: <br />7E <br />FLSA Status: <br />Exempt <br />Last Updated: (date) <br />3/2025 <br />Positions Supervised: <br />Café/Concession Worker, Event Worker <br /> <br />Position Summary <br />The Overlook Chef is responsible for leading team members to provide exceptional guest service <br />and coordinating operational needs including, but not limited to, food and beverage preparation <br />and supervision of the café, lounge, and catering services. <br /> <br /> <br />Essential Functions <br /> <br />1. Performs management of food and beverage service. <br />A. Oversees and provides food preparation and beverage service for café, lounge, and catering <br />services for facility renters. <br />B. Ensures all food is prepared properly and meets quality and safety standards. <br />C. Ensures legal liquor sales. <br />D. Maintains inventory and orders replacement supplies and ingredients as necessary. <br />E. Creates profitable menus consistent with user groups expectations. <br />F. Managing food costs, portion sizes, and waste to meet budget requirements. Analyzes food <br />costs and adjusts menu pricing if necessary. <br />G. Works closely with facility management team to align goals, preferences, and changes. <br />H. Addresses any issues in areas of supervision including staff conflicts, equipment <br />malfunctions, supply shortages, etc. Resolves problems quickly to ensure that service runs <br />smoothly. <br /> <br />2. Performs supervision. <br />A. Assigns duties, evaluates, and documents job performance of team members. <br />B. Enforces city cash handling procedures and investigates money or inventory discrepancies. <br />C. Trains and monitors team members on all aspects of their jobs such as: <br />i. Food preparation, presentation, and portion sizes. <br />ii. Maintaining proper par inventory levels throughout shift. <br />iii. Safe kitchen equipment operation. <br />iv. Cleaning and maintenance of area. <br />v. Legal alcohol sales. <br />vi. Point-of-sale operation. <br />Page 301 of 304