Management of day-to-day kitchen operations to include oversight and delegation of coordination of food production schedules, creating Prep Lists, ordering, and creating Opening and Closing Checklists to ensure the highest level of food quality, taste and presentation.
Makes final decisions on matters of importance in conjunction with the Sous Chef and General Manager.
Oversee, address or report all kitchen maintenance needs on a daily basis in conjunction with Sous Chef. Oversight of regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during the inspection.
Report all safety concerns within 24 hours to General Manager or designee in accordance with Building Facility Manual.
Conducts daily line checks.
Supervision and development of Sous Chef to include training on their knowledge of food cost, ordering, inventory, scheduling and labor costs.
Conduct performance review of Sous Chef and other kitchen staff.
Participate in hiring of kitchen staff to include interviewing, training and counseling staff.
Comply with standards of service and assists in assuring the same from all kitchen employees.
Participate in food preparation, produce high quality food consistently meeting taste and presentation standards. Expedite during peak meal periods as needed.
Control food costs by assisting in menu pricing as well as training kitchen staff on the proper methods of food preparation and handling.
Ensures that all kitchen employees consistently adhere to uniform, grooming and professionalism standards.
Establish goals for the kitchen in conjunction with the Executive Chef to include anticipation and resolution of problems concerning all facets of the kitchen.
Assess trends and enact approved profit-oriented cost savings ideas, processes and activities.
Establish a strict adherence to health department food and handling guidelines.
Development of menus and creative implementation of beer dinners or other special events in conjunction with Sous Chef and General Manager.
Ensure adherence to recipes and product specifications by creating processes that allow oversight and accountability for kitchen staff to follow them.
Maintain effective positive communication within the kitchen as well as the front of the house. Must be responsive to staff suggestions and concerns and work to resolve problems.
Maintain effective working relationship with entire management team.
Oversee completion of daily food orders and inventory and delegate as needed to Sous Chef.
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