Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Flexible Schedule
Training and Development
Job Description
This opportunity is offered by a respected establishment in the restaurant industry known for maintaining high culinary standards and a commitment to excellence. The company operates in a dynamic environment where quality food preparation, cost control, and employee training are paramount to success. Dedicated to delivering an outstanding dining experience to its customers, this restaurant values professionalism, teamwork, and integrity among its staff. It is positioned to provide a rewarding career for those passionate about culinary arts and management within a hospitality setting. The restaurant focuses heavily on maintaining sanitation, quality control, and operational efficiency across all kitchen functions to... Show More
Job Requirements
- High school diploma or equivalent
- Minimum of 5 years experience in kitchen roles including line cook and expediter
- At least 6 months experience in a kitchen management or supervisory capacity
- Ability to communicate clearly with staff and guests
- Physical ability to lift up to 50 pounds frequently and stand for up to 9 hours
- Computer literacy including proficiency with email and ordering systems
- Knowledge of food safety and sanitation standards
- Prior experience with inventory and cost control methods
- Excellent organizational and leadership skills
- Willingness to work flexible hours including weekends and holidays
Job Qualifications
- A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter
- At least 6 months experience in a similar capacity
- Must be able to communicate clearly with managers, kitchen and dining room personnel and guests
- Be able to reach, bend, stoop and frequently lift up to 50 pounds
- Be able to work in a standing position for long periods of time up to 9 hours
- Must be proficient with a computer and email
Job Duties
- Work with Executive Chef in menu planning and recipe execution
- Ensure consistency of recipes and proper use of units of measure
- Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition
- Work to maintain target food cost and p-mix variance below company target
- Spec all recipe items with purveyors and use the online ordering system
- Implement menu changes and development of daily specials with Executive Chef
- Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control
- Manage purchasing and receiving procedure with quality control, ensuring all product is inspected before invoice signing
- Responsible for weekly, bi-period and period end inventories as needed
- Monitor invoice tracking systems and proper coding of product
- Monitor storage, rotation of product and ordering efficiency
- Ensure all product is labeled, brand identified and pars created
- Monitor cleanliness of all stations
- Ensure safety, security and cleanliness standards in all areas of restaurant
- Implement proper procedures for injuries and worker's compensation information
- Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel
- Provide culinary training and development of all station cooks
- Oversee orientation of company and department rules, policies and procedures and training of new kitchen employees
- Maintain consistency in all facets of kitchen operations
- Develop checklists for each station in Spanish and English
- Execute hourly employee training and development program
- Implement food knowledge program preparing all foods using proper recipes and portions
- Maintain safety and sanitation guidelines and ensure compliance with all local and state agencies
- Organize and conduct employee roundtable meetings
- Foster enthusiasm, respect and integrity among kitchen staff
- Work with chef to control labor cost and hit company targets
- Monitor workmen's compensation and safety programs
- Review payroll reports for accuracy and resolve overtime issues
- Ensure all kitchen equipment is kept clean and in excellent working condition through routine inspection and maintenance
- Organize and monitor unit maintenance including hood, fire extinguishers, refrigeration and kitchen equipment
- Follow troubleshooting guidelines before calling maintenance and communicate service calls to General Manager or Chef
- Oversee training kitchen personnel in safe equipment operation and sanitation practices
- Maintain proper cleaning schedules for kitchen floors, mats, walls, hoods, equipment and food storage areas
- Check and maintain proper food holding and refrigeration temperatures
- Provide safety training including first aid, CPR, lifting and carrying, and handling hazardous materials
- Prepare required paperwork including forms, reports and schedules in timely manner
- Oversee employee performance appraisals and ensure compliance with company policies
- Schedule labor as required by business activity while meeting labor cost objectives
- Administer corrective action fairly and promptly for policy violations
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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