What are the responsibilities and job description for the Culinary Key / Tournant position at Florida Avenue Brewing Co.?
OVERVIEW
The Culinary Key / Tournant is responsible for supporting the overall success of the culinary functions. This includes assisting with planning, ordering, inventory, and food preparation, while adhering to Florida Avenue Brewing's culture, guidelines, Health Department regulations, and company standards for food quality, freshness, and presentation. The Culinary Key/Tournant also motivates, trains, develops, and directs culinary associates to achieve operational objectives and guest satisfaction.
Requirements:
- Open Availability
Essential Duties and Responsibilities:
Specifically, the responsibilities of the position include, but are not limited to, the following activities:
- Assist the Executive Chef in planning and directing food preparation and cooking activities.
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Collaborate with front-of-house management to ensure seamless service delivery
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Monitor kitchen operation to maintain high standards of quality, service and presentation.
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Assist with menu planning and execution.
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Collaborate with the culinary team to implement new culinary programs.
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Assist with managing cost controls and expenditures.
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Oversee kitchen preparations to ensure superior product quality and guest satisfaction.
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Assist with leading kitchen staff on proper procedures and guidelines.
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Assist with cost, train, and execute menus and daily specials.
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Assist in food preparation and expedition for events.
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Inform the Chef of necessary items for task completion.
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Ensure standardized recipes are followed.
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Responsible for kitchen setup and line station work.
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Maintain kitchen cleanliness.
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Assign daily tasks and duties to the team.
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Assist administrative duties, training, staff reviews, and SOP/systems improvement.
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Conduct daily/nightly line checks.
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Assist in the coordination and execution of special events.
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Assist in EOP inventory process, storage, and use of cleaning chemicals.
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Perform other duties as assigned by Executive Chef and leadership.
Experience and Skills:
- 2 years of related culinary experience, including 1 year at the management level.
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Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
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Knowledge of food and industry trends, with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
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Ability to set up and distribute production sheets.
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Supervisory, leadership, training, management, and coaching skills.
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ServSafe or Department of Health Certification preferred.
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Computer skills and knowledge of MS Office products, including Excel.
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Ability to multitask and adjust to changing priorities
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Ability to work varied shifts
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Attention to detail
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Open availability including nights, weekends, and holidays
Education and Certification:
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Associate degree or higher in related field or trade education is preferred
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Servsafe Manager food certification required
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Cicerone Beer Server Certification
Physical Demands:
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Must be able to lift 50 lbs to shoulder height and push or pull 160 lbs
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Must be able to work on your feet for 10 hours
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Must be able to crouch, bend, lift and reach
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Must be able to work in hot, wet, and loud environment
Salary and Benefits:
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Rate of $20 - $25 per hour, pay commensurate with experience
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Health, Dental, and Vision Insurance
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Short-term disability and long-term disability
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Life Insurance
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Company Holidays
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401k with Company Match
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Paid Time Off
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Free Draft Beer
Job Snapshot:
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Employment Type: Full-Time
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Job Type: Non- Exempt
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Pay Type: Hourly
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Supervisor: Executive Chef
Equal Opportunity:
We are an Equal Opportunity Employer and do not discriminate against any employee or applicant for employment because of race, color, sex age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state or local protected class.
Salary : $20 - $25
