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PURPOSE
The Chef is responsible to assist in the oversite of the back of house operation while working in tandem with the restaurant manager. This includes controlling food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area.
DUTIES & RESPONSIBILTIES
Perform daily line check and safety walk throughs
Responsible for BOH cost controls
Investigate and review all sub-standard food with BOH team
Monitor food waste and make suggestions on how to minimize food waste
Assist the Chef/Owner on menu development costing and implementation.
Keep the kitchen running smoothly and adequately stocked with all necessary goods
Create an environment of trust and mutual respect
Assist with hiring, training, coaching/counseling, skill development and terminations
Monitor and maintain highest standards of food quality and guest service
Manage staffing levels and controllable costs ensuring they are in line with budget
Complete nightly logs and manager reports
Monitor and enforce inventory controls
Ensure accurate and thorough information regarding menu items and food allergen information is up to date
Recognize and cultivate regular guests and repeat business
Respond to guest concerns/complaints and correct errors or resolve complaints
Comply with all safety and health department procedures and all state and federal liquor laws
Maintain company safety and sanitation standards
Ensure complete and proper check out procedures
Assists and/ or completes additional tasks as assigned
QUALIFICATIONS & SKILLS
High School Diploma or equivalent required
Degree in Culinary Arts preferred
Proof of eligibility to work in the United States
Valid Driver’s License
21+ years of age
Minimum of (3) three years kitchen experience
Possession of or the ability to possess all state required work cards
Knowledge of Windows MS Office,Outlook, and back office reporting systems
Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls
Knowledge of state and local laws as it applies to labor and health code regulations
Proper lifting techniques
Guest relations
Sanitation and safety
Full-service restaurant operations
Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public
Ability to speak Spanish preferred
WORKING CONDITIONS
The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job.
Small to medium office or shared work space
Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors
Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume
Fast paced, high volume, full-service restaurant
Work varied shifts to include days, nights, weekends and holidays
PHYSICAL REQUIREMENTS
The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.
Ability to walk long periods of time
Ability to stand for long periods of time
Ability to use hands to handle, control, or feel objects, tools, or controls.
Ability to repeat the same movements for long periods of time
Ability to understand the speech of another person
Ability to speak clearly so listeners can understand
Ability to push and lift up to 50 lbs
Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl
