ESSENTIAL JOB FUNCTIONS:

• Assist with the documentation after receiving information from Chefs, which includes Recipes, Allergy information, Critical path, and culinary path.

• Pay careful attention to the food, beverage, (%), and labor costs (%), and discuss with management for improvement. Analyze the causes of fluctuations in these and, if necessary or at the management's request, take corrective action.

• Assist with administering skill tests and documenting results.

• Assist with any other administrative tasks for the culinary dept. as requested by Managers/Chefs.

OTHER JOB FUNCTIONS:

• Estimate and schedule the volume of food preparation for kitchen efficiency (not in excess) to meet the expected number of guests.

• Arrange contractor's service in cooperation with the Manager of Culinary Administration/Chef's decision.

• Adhere to the sanitation standards in the kitchen as required by WDWC, the Company, and the HACCP Program.

• Enforce and adhere to the Company's food handling, preparation, and cooking standards.

• Enforce and adhere to behavior, attitude, and follow corporate rules.

• Execute the tasks and maintain accurate record-keeping required by the HACCP program.

• Follow safety directives by the Assistant Manager and Manager of Operation Support.

• Ensure that the kitchen and food storage area is organized, clean, and sanitary as expected, and ensure all kitchen equipment, tools, and cooling units are secured and functioning correctly.

• Point out any hazardous or dangerous behavior to guests, employees and/or facility, report to the leadership team, and take immediate corrective action.

• Issuance of coaching/praise document per corporate decision and keeping a record. Send the original to HR.

• Keep a record of all training that the culinary dept does.

• Assist with employees’ schedules and hours worked.

• Review timesheets for culinary employees and make necessary updates per call log.

• Follow company policies and handbook.

• Perform other duties as requested.

PHYSICAL EFFORT:

• Must be able to lift 40 lbs.
• Standing

• Sitting

• Lifting

• Walking

• Seeing

• Reaching

• Able to smell and identify orders.

QUALIFICATIONS:

• High School Diploma
• Culinary degree and/or certificate
• Minimum (3) years of experience in a restaurant business
• One (1) – Two (2) years of supervisory
• Bi-lingual and knowledge of Japanese Cuisine, preferred but not
• Strong analytical and problem-solving
• Attention to detail is necessary.

OTHER QUALIFICATIONS:

• Able to effectively communicate verbally in English with superiors, colleagues, and individuals inside and outside the
• Able to work effectively and relate well with others, including superiors, colleagues, and individuals inside and outside the The employee is professional in dealing with others and maintains constructive working relationships.
• Able to do basic arithmetic, including subtraction, addition, division, multiplication, and counting items. The employee must also be able to analyze and solve simple
• Able to read and analyze written
• General understanding of employment laws
• Proficient in using Microsoft Office software, Word and Excel, and Recipe management software.
• SERV Safe Certificate

JOB SUMMARY:

This position provides clerical, administrative, and operational support to the department to run the food service operation efficiently.