ESSENTIAL DUTIES AND RESPONSIBILITIES

Primary duties and responsibilities include, but are not limited to, the following:

·         Supervise all kitchen preparation areas and stations, ensuring quality production of all food.

·         Work closely with all Front of the House restaurant managers to show service staff cooking techniques for all menu items.

·         Work with Executive Chef on all restaurant menu changes.

·         Expediter for any kitchen as needed.

·         Follow Executive Chef’s directives, ensuring quality food items in all restaurants.

·         Provide input regarding functions, menus, policies, training, and scheduling.

·         Advise Room Chefs on daily workflow and cooking techniques for restaurant cooks.

·         Write and update recipes.

·         Assist in controlling appropriate staffing levels in conjunction with fluctuating business levels.

·         Understand banquet operations and working knowledge of daily events.

·         Assist in the hiring, training, and managing of culinary staff on proper job position requirements and expectations.

·         Attend all kitchen team member meetings and any meeting regarding food and beverage planning.

·         Fill-in for Executive Chef when needed.

·         Assist Restaurant Chefs with ordering.

·         Other duties as deemed necessary within the scope of the position by supervisor and management.

KNOWLEDGE/SKILLS/ABILITIES

·         Train and supervise staff effectively, ensuring food quality standards are maintained in all restaurants.

·         Communicate clear instructions to culinary staff and service staff.

·         Must be able to multi-task and be detail oriented in a faced paced environment.

·         Maintain professional appearance at all times.

·         Able to work flexible schedule up to and including nights, weekends, and holidays.

·         Strong interpersonal, verbal, and written communication skills.

·         Basic math skills necessary to understand recipes, measurements, requisition amounts and portion sizes.

·         Proficient in Microsoft Word, Excel, e-mail, and internet.

·         Write and test recipes.

·         Ability to work any section of the line at any time, including Broiler, Sauté, Fryer, and Pantry and desserts.

·         Requires a highly professional demeanor, adaptability, flexibility, and adherence to a strict level of confidentiality.

·         Capacity to execute all duties prior to and during service, with minimal assistance.

·         Exceptional knife skills.

·         Comprehensive knowledge of food preparation, holding, and storage.  ServeSafe Manager Certification preferred; will be required to obtain if hired and not currently certified.

·         Attention to detail.

·         Planning and organizational ability.

·         Must be able to converse with guests to provide great guest service.

·         Ability to make hot and cold sauces.

·         Develop and test menu items and recipes with executive chef and ensure cooks are able to execute menu items to standards.

EDUCATION and/or EXPERIENCE

·         High School diploma, Culinary School, or Community College program certificate or equivalent preferred.

·         5 - 8 years minimum culinary experience required.  3 - 5 years’ Supervisory experience in a multiple venue operation. 

·         Experience with all kitchen equipment.

·         Working knowledge of food safety and sanitation standards.

PHYSICAL DEMANDS

·         While performing the duties of this job, the team member is constantly standing, kneeling, walking, reaching, twisting, grasping, lifting, listening, using computer, telephone, and speaking

·         Frequently using wrist motion, dexterity, eye-hand coordination, and writing, typing on computer keyboard

·         Must be able to lift, push, or pull up to 25 pounds

WORK ENVIRONMENT

·         Work performed indoors and outdoors. The noise level in the work environment is usually loud. Team Member is regularly exposed to odor and secondhand smoke. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.