Vacancy expired!
Second in Command for High Energy, Highly Creative Modern CA Kitchen
Here is a description of the job:
Responsible for all kitchen functions including: running the line, ordering, quality control, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness.
Typical hours are 12:30pm to 10:30pm, 5 days per week during season. Our culinary team consists of Chef de Cuisine, and AM Sous Chef, a PM Sous Chef, and the proposed Executive Sous Chef, plus 25+ BOH staff.
Promote, work, and act in a manner consistent with the mission of Workshop Kitchen + Bar.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Checks daily labels and dates on product to assure within standards.
Tastes through production items at each outlet daily to assure quality, seasoning and adherence to standards.
Participates in Human Resources responsibilities for all BOH staff, including new hire paper work, inputting into systems, testimonies in unemployment claims, completing injury report for worker’s comp claims, disciplinary reports, etc.
Assists in scheduling and administering 90 day and annual reviews for all BOH staff.
Documents employee grievances and communicates to superiors.
Responsible for enforcing appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
Check the quality of raw or cooked food products to ensure that standards are met.
Check and maintain proper food holding and refrigeration temperature control points.
Estimate amounts and costs of required supplies, such as food and ingredients.
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Work with restaurant managers to prepare standard recipe cards for all new menu items.
Supervise or coordinate activities of cooks or workers engaged in food preparation.
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Inspect supplies, equipment, or work areas to ensure conformance to established standards.
Order or requisition food, equipment, or other supplies needed to ensure efficient operation.
Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.
Determine production schedules and staff requirements necessary to ensure timely delivery of services.
Check the quantity and quality of received products.
Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens.
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
Participate in employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.
Provide orientation of company and department rules, policies and procedures to new kitchen employees.
Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, proper lifting and carrying techniques, and handling hazardous materials.
Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests.
Demonstrate new cooking techniques or equipment to staff.
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. Orders replacement parts &/or schedules repairs for kitchen equipment on need basis.
Coordinates with team on logistics, scheduling, and proposing and reviewing menus for all BEO’s on site and caterings off site.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Attend all required scheduled employee meetings and offers suggestions for improvement.
Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
Minimum Qualifications:
Five or more years of experience in varied kitchen positions including food preparation, line cook, fry cook, and
expediter.
At least 12 months experience in a similar management capacity.
Able to communicate effectively with managers, kitchen and dining room personnel, and guests.
Able to reach, bend, stoop and frequently lift up to 50 pounds. Able to work in a standing position for long periods of time.
Compensation and Benefits:
Hourly wage ranging from $24 to $26, with overtime annualizing to a base $65K to $75K, plus monthly food cost incentive, end-of year bonus.
Participation in Workshop Kitchen and Bar LLC’s employer-based health care insurance plan.
Participation in Workshop Kitchen and Bar LLC’s employer-based 401K-retirement plan, with matching employer contributions up to 3% of employee’s annual earnings. Eligibility requires a six-month period of active employment with semi-annual enrollment dates of March 1 and September 1.
Two weeks paid vacation accruable over the first year of employment.
