AddressJob Details
Summary of Position:
Directlyresponsibleforall kitchenfunctionsincluding food purchasing,preparationand
maintenanceofqualitystandards; sanitationand cleanliness; training ofemployees inmethods of
cooking,preparation,plate presentation,portionand costcontrolandsanitationand cleanliness.
Duties & Responsibilities:
- Ensurethat allfood andproducts areconsistentlyprepared and servedaccordingto the
- restaurant’s recipes, portioning, cooking and serving standards.
- Makeemployment andterminationdecisions includinginterviewing,hiring, evaluatingand
- disciplining kitchen personnel as appropriate.
- Provide orientationof companyand departmentrules, policies andprocedures and oversee training of new kitchen employees.
- Fillinwhere needed toensure guest servicestandards andefficient operations.
- Prepareallrequired paperwork,includingforms, reports andschedules inanorganized and timely manner.
- Ensurethat allequipmentis kept cleanand keptinexcellentworkingconditionthrough personal inspection and by following the restaurant’s preventative maintenance programs.
- Workwithrestaurant managers toplanand pricemenuitems.Establishportionsizes and prepare standard recipe cards for all new menu items.
- Ensurethat allproducts areordered accordingtopredetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
- Control food costand usage byfollowingproper requisitionof products fromstorage areas, product storage procedures, standard recipes and waste control procedures.
- Overseeand ensurethatrestaurant policies onemployeeperformanceappraisals are followed and completed on a timely basis.
- Schedulelabor as required byanticipated business activity whileensuringthatall positions are staffed when and as needed and labor cost objectives are met.
- Beknowledgeableof restaurant policies regardingpersonneland administerprompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
- Overseethetraining ofkitchenpersonnelinsafe operationof allkitchenequipmentand utensils.
- Responsiblefortraining kitchenpersonnelincleanliness and sanitation practices.
- Responsibleformaintainingappropriate cleaning schedulesforkitchen floors,mats,walls, hoods, other equipment and food storage areas.
- Checkand maintainproper food holding and refrigerationtemperaturecontrol points.
Provide safety training in first aid,CPR,liftingand carrying objects and handling hazardous materials.
Responsible for the overall management of the restaurant kitchen including supervising activities of supervisors, cooks and utility.
To be charge of all kitchens in the absence of the Executive Chef.
Qualifications:
- A minimumof 5years ofexperienceinvaried kitchenpositions including food preparation, line cook, fry cook and expediter.
- Must be able tocommunicate clearlywithmanagers,kitchenanddining roompersonnel and guests.
- Beableto reach,bend, stoopand frequentlyliftheavyitems.
- Beableto work ina standingpositionforlong periods of time.
