Address
Form of workDescription
ESSENTIAL JOB FUNCTIONS:
OTHER JOB FUNCTIONS:
PHYSICAL EFFORT:
WORKING CONDITIONS:
Requirements
QUALIFICATIONS:
ESSENTIAL JOB FUNCTIONS:
- Assist with the documentation after receiving information from Chefs, which includes Recipes, Allergy information, Critical path, and culinary path.
- Pay careful attention to the food, beverage, (%), and labor costs (%), and discuss with management for Analyze the causes of fluctuations in these and, if necessary or at the management's request, take corrective actions.
- Assist with administering skill tests and documenting results.
- Assist with any other administrative tasks for the culinary as requested by Managers/Chefs.
OTHER JOB FUNCTIONS:
- Estimate and schedule the volume of food preparation for kitchen efficiency (not in excess) in order to meet the anticipated number of guests.
- Arrange contractor's service in cooperation with the Manager of Culinary Administration/Chef's decision
- Adhere to the sanitation standards in the kitchen as required by WDWC, the Company, and the HACCP program
- Enforce and adhere to the Company's food handling, preparation, and cooking standards
- Enforce and adhere to behavior and attitude and comply with corporate rules.
- Execute the tasks and maintain accurate record-keeping required by the HACCP program.
- Follow safety directives by the Assistant Manager and Manager of Operation support.
- Ensure that the kitchen and food storage areas are organized, clean, and sanitary as required, and ensure all kitchen equipment, tools, and cooling units are secured and functioning correctly
- Identify danger to a guest, employee, or facility, report to the leadership team, and take immediate corrective action.
- Issuance of coaching/praise document per corporate decision and keeping a Send the original to HR.
- Keep a record of all training that the culinary dept does.
- Assist with employees' schedules and hours worked.
- Review timesheets for culinary employees and make necessary updates per call log
- Follow company policies and handbook
- Perform other duties as requested
PHYSICAL EFFORT:
- Must be able to lift 40 lbs
- Sitting
- Standing
- Lifting
- Walking
- Seeing
- Reaching
- Able to smell and identify orders
- Able to work with finger
WORKING CONDITIONS:
- Moderate Noise
- Restaurant environment
Requirements
QUALIFICATIONS:
- High School Diploma required
- Culinary degree and/or certificate preferred
- Minimum (3) years of experience in a restaurant business
- One (1) - Two (2) years of supervisor experience
- Bi-lingual and knowledge of Japanese Cuisine, preferred but not required
- Strong analytical and problem-solving
- Attention to detail is a must
- Able to effectively communicate verbally in English with superiors, colleagues, and individuals inside and outside the Company
- Able to work effectively and relate well with others, including superiors, colleagues, and individuals inside and outside the The employee exhibits a professional manner in dealing with others and works to maintain constructive working relationships.
- Able to do basic arithmetic, including subtraction, addition, division, multiplication, and counting items. The employee must also be able to analyze and solve simple problems
- Able to read and analyze written information
- General understanding of employment laws
- Proficient in using Microsoft Office software, Word and Excel, and Recipe management software.
- ServSafe Certificate Preferred
