Job Description

Job Description

Job Description

ob description

Summary of Position:

The role of Chef is to prepare culinary delights for our guests and owners and execute the menu, ensuring a high level of performance, guest satisfaction and profitability. Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.

Guest satisfaction in our restaurant revolves around the food appearance, high quality of the food and overall dining experience. The Sous Chef is responsible for the daily preparation of food items in the pantry, fry stations or other areas of the kitchen.

Duties & Responsibilities:

Primary duties and responsibilities include, but are not limited to, the following:

Primary duties and responsibilities include, but are not limited to, the following:

• Oversee daily kitchen operations, ensuring efficient food production and service.
• Develop and design menus that reflect seasonal ingredients and reflect the restaurant’s concept and expectation of creative, quality dishes on every plate
• Work with ownership to create menus for holidays, wine dinners and special events
• Manage inventory control, including ordering supplies and minimizing waste. Complete monthly inventory, work with vendors to keep costs down and keep menu pricing in alignment with costs.
• Supervise kitchen staff, providing training and support to enhance their skills.
• Plan and execute catering events, including banquets and private functions.
• Maintain cleanliness and organization of the kitchen workspace.
• Control portion sizes and plating
• Execute dishes flawlessly and train staff likewise
• Assisting with training of back of house personnel
• Assisting with training front of house staff in food/product knowledge
• Monitor and control food and BOH labor costs
• Inventory/Rotation/ checking price points and inventory quality
• Ability to cook and prepare food following approved recipes and production standards. Ensure staff is trained to follow direction and prepare all food at all times to quality standards. Ensures all deadlines are met based on production orders.
• Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate.
• Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures.
• Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. Ensure compliance with health and safety regulations within the kitchen by all staff members. Follows and ensures staff follows all state and local regulations including breaks, proper paperwork and behavior.
• Checks sanitation of equipment, supplies and utensils. Ensures workstations are safe and checks cleanliness of entire BOH thoroughly at all times. Provides cleaning schedule for employees and inspects for rodents, pests and sees that needed repairs are completed in a timely manner with communication to ownership of any issues.
• Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to ownership.
• Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers.
• Keeps up with peak production and service hours and cuts staff or keeps them productive during slow times.
• Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Orders to maintain needed product without over ordering
• Provides daily reporting to ownership
• Performs other duties as assigned.

Essential Functions:

· This individual must have any government required licenses or certificates.

· Ability to stand for extended periods of time.

· Ability to bend, lift and carry heavy objects.

· Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation; menu planning; ordering and inventory control; quality and production control; and other aspects of kitchen management.

· Strong organizational skills.

· Excellent leadership and coaching skills.

· Ability to deal effectively with a variety of company personnel and outside vendors and guests.

· Must be able to lift and carry at least 50lbs.

· Must be able to work a flexible schedule to include nights, weekends, and holidays.

Qualifications:

· Culinary degree (preferred)

· Proficiency on the line in high-volume, full-service restaurants

· Training in a culinary arts school or apprenticeship with professional chefs.

· 3-5 plus years of relevant professional cooking experience, including some supervisory/management experience, or a combination of education and experience from which comparable knowledge and skills.

· Excellent interpersonal, verbal and written communication skills in English and at least basic kitchen Spanish

· Ability to interface with various levels of management

· Strong planning and organizational skills

· Ability to work as part of a team, and to lead one

· Experience in upper scale, quality oriented environment

· Experience in handling large groups in addition to A La Carte seating

· Coaching/training skills

Job Type: Full-time

Pay: $80,000.00 - $95,000.00 per year

Benefits:

• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Vision insurance

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