What you will be doing
Assist Executive chef in daily operations. Including mentoring and coaching, expediting, ordering, inventory, butchering, organizing and maintaining a clean, sanitary and tidy kitchen.
- Check Main Items for Dinner Service and make sure they are ready for use
- If something is missing, take care of problem immediately
- Supervise and assist staff as they prep for dinner shift
- Monitor the cleanliness of each station, make sure that they maintain their work areas
- Must make sure the kitchen stays open until all tables have food including dessert
- Maintain and encourage respect between kitchen and front of the house
- Coordinate with FOH manager to communicate 86’s, specials and end of the night checkout
- Must inspect every plate for proper seasoning, temperature and neatness before it leaves the kitchen
- You must manage your time as well as manage their time.
- Must organize time and manage breaks for hourly staff.
- Must make sure that all staff adheres to the guidelines of their perspective jobs.
- LEAD BY EXAMPLE!! You will be held too much higher standards then those of the hourly staff.
- Must always be punctual
- Must be properly groomed according to handbook standards
- Must be in complete uniform when starting shift
- Must maintain a clean uniform.
- Must have a good attitude and act professionally at all times
- Must respond immediately when asked to do something by EC
- Help clean, consolidate and organize all coolers and freezers as directed by EC
- Must bring own knives and tools
- Must keep knife sharp at all times
- Training and management of kitchen personnel
- Supervision and coordination of all related culinary activities
The ideal candidate for this position
- Strong knowledge of kitchen operations, inventory/cost control, product consistency
- Minimum two years as a chef or sous chef role
- Advance knife skills
- Works well under pressure
- Sanitation skills
- Experience in menu and recipe development with an appreciation for local ingredients
- Basic knowledge of accounting principles and P&L accountability
- Excellent organizational skills for dealing with diverse duties, staff, vendors and guests
- Strong leadership and staff development skills
- Excellent communication skills with both staff and management which includes strong conflict resolution skills
- Ability to follow and give direction and respond with appropriate actions in a timely manner
- Self motivated, customer service and detail orientated
- Ability to multitask with a calm sense of purpose
- Punctual and reliable
Physical Requirements:
- Must be able to work standing for a minimum period of 10 hours per day.
- Periodical bending, kneeling and stretching is required.
- Pull, push, move, carry and lift at least 40 pounds of force is required.
- Must be able to seize, grasp, turn and hold objects with hands.
- Will be exposed to hot and cold temperature extremes.
- Must be able to move, pull, carry and lift at least 50 pounds of force.
- Occasionally kneeling, sitting, crouching and climbing.
- Must be able to hear and speak clearly to communicate with guests and co-workers
Publié Le 13 Novembre 2024