Responsibilities:
▪Ensure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking and serving standards.
▪Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
▪Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees in safe operation of all kitchen equipment and utensils & cleanliness and sanitation practices.
▪Fill in where needed to ensure guest service standards and efficient operations.
▪Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
▪Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs.
▪Work with the owner to plan and price menu items.
Establish portion sizes and prepare standard recipe cards for all new menu items
▪Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.
▪Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
▪Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
▪Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
▪Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
▪Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
▪Check and maintain proper food holding and refrigeration temperature control points.
▪Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials.
▪Complete any other tasks or directives issues by the owner in a polite, timely and accurate manner.
Requirements:
▪A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
▪At least 12 months experience in a management position.
▪Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
▪Demonstrate proficiency in basic computer skills including email, word processing, spreadsheet creation and the use of online applications / website browsers.
▪Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Note: This job description is not intended to be all-inclusive.
The employee may perform other related duties as negotiated to meet the ongoing needs of the organization.
Job Type: Full-time
Pay: $25.
00 - $28.
00 per hour
Expected hours: 35 – 40 per week
Benefits:
* Dental insurance
* Employee discount
* Health insurance
* Paid training
* Vision insurance
Experience level:
* 3 years
Restaurant type:
* Casual dining restaurant
Shift:
* 10 hour shift
* 8 hour shift
* Day shift
* Evening shift
* Morning shift
* Night shift
Weekly day range:
* Every weekend
* Monday to Friday
* Weekends as needed
Experience:
* Management: 3 years (Required)
Language:
* English (Required)
License/Certification:
* Driver's License (Preferred)
Shift availability:
* Day Shift (Required)
* Night Shift (Required)
Work Location: In person
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