Chef

Position: Chef

Location: Weston, MA

Shift Information: Per diem/pick up

ESSENTIAL DUTIES AND RESPONSIBILITIES (Additional duties may be assigned.):
Kitchen Overview:

• Well versed in the use of all kitchen equipment and ensure proper maintenance is being provided to all supplies.
• Understand and comply with all departmental policies, service procedures and standards.
• Maintain knowledge of the origin of the food that is being purchased in order to respond to guests’ inquiries.
• Establish daily priorities and assign production tasks to the staff as needed.
• Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
• Meet with staff to review equipment needs, cleaning schedule/project status, health/safety, and sanitation follow up.
• Monitor ingredients in order to forecast any possible shortage. Work with purchasing agent on a daily basis to determine what items/ingredients need to be ordered for the kitchen.
• Minimize waste and maintain controls to attain forecasted food and labor costs. Ensure excess items are utilized efficiently.
• Inspect grooming and staff attire to ensure they comply with restaurant standards.
• Ensure that each kitchen work area is stocked with specified tools, supplies, and equipment in order to meet the business demand.
• Work online during service and assist wherever needed.
• Ensure Food Service Staff are informed of 86’d items and the amount of available menu specials throughout the meal period.
• Conduct frequent walk-throughs of the kitchen area to ensure that quality, cleanliness, and attention to detail are being maintained. Direct respective personnel to correct any deficiencies.
• Maintain proper storage procedures as specified by Health Department.
• Develop special menu items and test and write recipes.
• Review sales and food cost daily
• Document pertinent information in the logbook and follow up on items notated during other shifts.

Supervisory Responsibilities:

Directly supervises all kitchen staff including: Sous Chefs and Steward.

• Prepare weekly work schedules for all kitchen personnel.
• Ensure staff report to work as scheduled
• Properly document any attendance issues such as tardiness or call-outs
• Instruct staff of the correct usage and care of all machinery in the kitchen operation, ensure safety is the top priority
• Ensure staff maintain and strictly abide by State Sanitation/Health regulations and restaurant requirements.
• Monitor performance of staff and ensure all procedures are completed to department standards and rectify behavior when needed.
• Ensure that all staff prepares menu items following recipes and yield guides according to department standards.
• Meet with Sous Chef daily to review schedules, anticipated business levels, changes, and any other pertinent information.
• Monitor and ensure that all closing duties are completed to standard before staff signs out.
• Foster and promote a cooperative working climate.
• Provide feedback to staff on their performance, handle disciplinary problems, and counsel employees according to BNY standards.

QUALIFICATIONS:

Requirements:

1. 3 years’ experience in a same or similar position

2. Food Safe handling certificate.

3. Knowledge of food cost controls.

4. Previously worked with all products and food ingredients.

5. Compute basic arithmetic.

6. Effective communication.

7. Ability to work some night and weekend

The Company: Lessing’s Hospitality Group is comprised of over 100 locations throughout the Northeast and Florida. Lessing’s operates 21 wedding and catering venues, 16 full-service restaurants, over 75 corporate and academic dining centers, a historic inn, and a presidential yacht. Steeped in over 130 years of tradition, Lessing’s Hospitality Group’s focus is on providing each guest and client with unique, personalized experiences and remarkable hospitality.

Job Type: Part-time

Experience:

• Cooking: 3 years (Required)
• Food service: 3 years (Required)
• Culinary: 3 years (Required)

License/Certification:

• Food Safety Certification (Preferred)

Work Location: In person