What are the responsibilities and job description for the Task Force Chef position at Wissota Chophouse?
Purpose of Position: Supervises and administers all phases of kitchen operation, including staffing of the department, food preparation, supervision of subordinates, and coordination of kitchen service with other departments. Responsible for the production of high quality food products at a cost level consistent with management objectives.
Essential Functions (but not limited to):
1. 100% Travel
2. Adhere to all policies and procedures outlined in the brand manual, and ownership employee handbook.
3. Answer, report and follow general manager’s instruction.
4. Any other duties as assigned.
5. Clean up station and take care of leftover food
6. Complete all side work, cleaning tasks, and all other duties assigned by supervisor.
7. Comply with nutrition and sanitation regulations and safety standards
8. Conduct yourself in a professional manner according to company policy.
9. Contribute to professional and team-friendly environment.
10. Cook menu items in cooperation with the rest of the kitchen staff
11. Ensure that food comes out simultaneously, in high quality and in a timely fashion
12. Know the menu and recipes accordingly, and fulfill each order in the highest quality and presentation.
13. Maintain a positive and professional approach with coworkers and customers
14. Maintains security and safety in the kitchen.
15. Must be properly dress in the uniform, well-groomed, and hair back in a hat.
16. Must ensure that high standards of sanitation and cleanliness are maintained throughout the kitchen area at all times.
17. Must maintain good personal appearance, hygiene, and following the uniform guidelines.
18. Must meet all applicable laws, health codes, rules, and procedures in food safety.
19. Must meet all cooking standards to maintain a high quality of food and service on consistent basis.
20. Must stock all items daily (and appropriately) and ensure adequate amount of prepping is done.
21. Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
22. Responsible for all hiring and discipline of restaurant employees.
23. Responsible for proper training of all kitchen and restaurant staff.
24. Responsible for scheduling of all restaurant employees.
25. Responsible for the direct supervision and coordination of all phases of work for all employees engaged in the operation of the kitchen. Enforces sanitation requirements.
26. Reviews in advance all special function sheets and assists in all aspects of special functions.
27. Set up and stocking stations with all necessary supplies
28. Supervises cooking standards to maintain a high quality of food and service on a consistent basis.
29. Supervises food as to preparation, cost, quality, quantity, portion control, inventories, menu planning and recipes.
30. Support all restaurants if and when needed.
Job Type: Full-time
Pay: $58,000.00 - $65,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Shift:
- 8 hour shift
- Evening shift
Experience:
- Culinary experience: 2 years (Preferred)
- Cooking: 2 years (Preferred)
Ability to Relocate:
- Eau Claire, WI: Relocate before starting work (Required)
Work Location: On the road
Salary : $58,000 - $65,000