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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Job Description
Our establishment is a well-established restaurant committed to delivering exceptional dining experiences to our guests. We pride ourselves on high-quality food preparation, excellent customer service, and maintaining a clean and safe kitchen environment. Our restaurant operates with a clear focus on maintaining the standards of food quality, consistency, and safety, ensuring that all dishes meet the expectations of our patrons. As a key player in the food service industry, our restaurant values an efficient kitchen team and effective staff management to provide the best culinary offerings. We believe in continuous improvement, both in terms of kitchen operations and team skill... Show More
Job Requirements
- Minimum two years of experience in kitchen preparation and cooking
- At least six months experience in an OPH-DFW kitchen
- Ability to communicate clearly with managers, kitchen and dining room personnel
- Ability to reach, bend, stoop and frequently lift up to 40 pounds
- Ability to work in a standing position for long periods of time up to 9 hours
Job Qualifications
- Minimum two years of experience in kitchen preparation and cooking
- At least six months experience in a similar kitchen environment
- Ability to communicate clearly with managers, kitchen and dining room personnel
- Knowledge of standard portion sizes, cooking methods, and food safety standards
- Familiarity with food cost control and waste reduction techniques
- Leadership skills and experience in training kitchen personnel
- Ability to maintain sanitation and cleanliness standards
- Experience in handling and maintaining kitchen equipment
- Understanding of safety training in first aid, CPR, and hazardous materials handling
Job Duties
- Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards
- sanitation and cleanliness
- training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness for one restaurant unit
- Accurately and efficiently prepare menu items as well portion food products prior to cooking
- perform other duties in the areas of food and final plate preparation including plating cooked items according to restaurant standards
- assumes 100% responsibility for quality of products served
- ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards
- knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
- stocks and maintains sufficient levels of food products at line stations to assure a smooth service period
- portions food products prior to cooking according to standard portion sizes and recipe specifications
- follows proper plate presentation for all dishes
- handles, stores and rotates all products properly (FIFO)
- assists in food prep assignments during off-peak periods as needed
- closes the kitchen properly and follows the closing checklist for kitchen stations
- attends all scheduled employee meetings and brings suggestions for improvement
- fills in where needed to ensure guest service standards and efficient operations
- prepares all required paperwork, including forms, reports and schedules in an organized and timely manner
- ensures that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs
- ensures that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures
- controls food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures
- knowledgeable of restaurant policies regarding personnel and administers prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures
- oversees the training of kitchen personnel in safe operation of all kitchen equipment and utensils
- responsible for training kitchen personnel in cleanliness and sanitation practices
- responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas
- checks and maintains proper food holding and refrigeration temperature control points
- provides safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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