Summary/Objective

As a representative for our company, you will be responsible for all aspects of the café kitchen. You are the direct supervisor of the Jr. Sous Chef(s), Purchasing/Receiving & Pastry team(s) and will assist in anything related to the FOH.

 

Essential Functions (subject to change with proper notice)

Responsible for overseeing all day-to-day prep/production at Cafe kitchen, AM, and PM Collaborates with Senior Sous Chef(s) and Jr. Sous Chef(s) to create and manage delegation and completion of cooking projects relative to daily menus and menu assignments Collaborates with Jr. Sous Chef(s) to ensure all Team Members are on track to complete prep/production or delegated assignments Assists with technical and practical information on food production as needed Ensures that Jr. Sous Chef(s) follow production sheets, portioning and merchandising details as agreed by FRL Chef(s), Chef de Cuisine, Senior Sous Chef, and the Lavish Roots Executive Team Ensure that Jr. Sous Chef(s) and Team Members are completing all recipes and following safety guidelines while meeting specified deadlines Preforms product tasting in all departments daily; Savory/Pastry/Harvest/Satellite Cafés Collaborates with the Pastry Team on all operational needs Work to ensure consistent quality on all prepared items by tasting prepared food to verify flavor, freshness, and quality Maintain a clean and organized kitchen Takes part in the weekly menu meeting Stay up to date on equipment maintenance, training, and ensuring all Team Members are understanding of kitchen equipment Ensure that Jr. Sous Chef(s) are following the proper rotation and storage of goods Ensure compliance of safety and sanitation procedures regulated by the Department of Public Health and risk management Follow all HACCP plans and procedures and take corrective action as needed Conducts internal culinary audits as needed Continuously seeks opportunities to improve the Guest experience Key part of the team that creates, revises, and adjusts yearly menus Able to make recommendations regarding the succession planning To be aware of all financial budgets and goals Ensure that all team members are always in clean, tidy uniforms and are always presentable Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained Ensure that a consistent first-class product of the highest quality is achieved and maintained in the production kitchen while adhering to operational deadlines Handles all administrative duties assigned such as, menu writing, menu editing, responding to emails, handling internal communication needs Conducts in-person interviews and working interviews as scheduled To manage and lead all Team Members fairly and take a personal interest in knowing each person To project a positive and motivated attitude amongst all Team Members Coach and counsel team members in a timely manner and in accordance with Company policy Identify strengths and weaknesses and provide timely feedback to the individual Ensure that the culinary team adheres to all company policies and procedures

*NOTE: Essential functions, as defined under the Americans with Disabilities Act, may include the following tasks which are illustrative ONLY, and is not a comprehensive listing of all functions and tasks performed or assigned by this position.

 

Knowledge and Skills

Exceptional culinary skills and experience with high volume production and large batch cooking Advanced proficiency of food and catering trends with a focus on quality, sanitation, food cost controls and presentation High level experience with menu planning and recipe development Strong communication, multi-tasking, and problem-solving skills Sense of urgency and ability to work and lead a team within a safe manner