Chef

Description

The Kitchen Manager/Chef is directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.

Duties & Responsibilities:

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Master all line cook stations, support team member during peak hour every day.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Check and maintain proper food holding and refrigeration temperature control points.
• Accountable for tracking Restaurant Cost of Goods, Labor Percentage, Waste Percentage, Inventory, and other Kitchen related financials.
• Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
• Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Responsible for training kitchen personnel in cleanliness and sanitation practices.
• Fill in where needed to ensure guest service standards and efficient operations.
• Lead by example. Practice Servant Leadership. Earn respect by connecting with team members, being hands on, coaching, training, focusing on the success of team members.

Qualifications

Qualifications:

• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
• At least 6 months experience in a similar capacity.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.

Physical Requirements

• Must be a team player and be able to work in a fast-paced environment.
• Must be able to reach, bend, stoop and frequently lift up to 20 pounds.
• Be able to walk and stand for extensive periods of time.

Pay & Benefits:

• Competitive Pay and Bonus Program
• Medical, Dental, & Vision Insurance Plans
• Matching 401K
• FREE Short/Long-Term Disability and Group Life Insurance
• Paid Vacation and Personal Days
• Tuition Reimbursement
• Much More!

Our Mission

To wow our guests through extraordinary service, fresh quality food, in an inviting environment.

Our Vision

Grow the company to create even more career opportunities.

Our Culture

A Culture of Familia and Respect

• Respect Each Other
• Respect the Guest
• Respect the Food
• Respect the Company
• Respect Yourself