Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards.
Handle and train others to clean kitchen equipment carefully and safely to prevent damage or injuries.
Monitor weekly historical business data, and use this information to prepare weekly work schedules to ensure sufficient coverage in the kitchen to attain our food service standards.
Supervise operation of the kitchen to maximize profitability, minimize legal liability, and conform to State and Local health code regulations.
Consistently monitor COGS through daily use of inventory control. Input of food purchases and the safeguarding of all recipes.
Assist with hiring, training, and scheduling of BOH personnel. Investigate and resolve complaints concerning food quality issues.
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
Maintain par-stock of food products Comply with all health and safety regulations.
Review and monitor, with General Manager or other financial personnel, expenditures to ensure that they conform to budget limitations.
Perform other kitchen duties as assigned by General Manager
Requirements:
Understand the importance of fresh, made from scratch recipes and hand cut steaks.
A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter with a from scratch concept.
At least 1 year in a similar capacity. Must be able to communicate clearly with managers, kitchen and dinning room personnel and guests.
Be able to reach, bend, stoop and frequently lift up to 50 lbs.
Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more.
Work in a standing position up to 11 hours a day.
Understand and respond to team members in a loud environment.
Understand finance and cost management.
Be able to work in a Real, Fresh, Fun environment!
