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In your position, you will be responsible for all kitchen operations, special events as well as food preparation and production. You will be required to work all stations and/or expedite as needed. You will adhere to standard operating procedures for food quality and ensure that your team is compliant with the regulatory requirements for food handling, sanitation and cleanliness. In communication with our fine dining Executive Chef and ownership group you will effectively execute the goals for the kitchen department and overall vision for the restaurants. English/Spanish speaking preferred. This position being offered is for a very established fine dining restaurant.
Experience Requirements
● Minimum 5 years experience, with at least one year in a managerial role in the kitchen.
● Fine dining experience required.
Qualities required:
● Represent our restaurant professionally through your personal appearance, communication, and respect for others and follow through. Strive to exceed the standards of cleanliness.
● Demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.
● Act with integrity, honesty and knowledge, working towards achieving personal fulfillment rather than public attention.
● Demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities.
● Strive to elevate your personal performance and maintain the standards of quality.
● Take responsibility for maintaining a clean, neat, and orderly work environment. Use equipment, supplies, and other materials with a focused effort to reduce waste and increase safely.
● Welcome suggestions and new ideas as an opportunity to learn, grow and improve services.
● Anticipate and respond to guest needs in a respectful and timely manner.
● Strive to establish a benefit for our guests, each other, the restaurant and the overall industry into the future.
MANAGEMENT
● Oversight of all kitchen employees.
● Manager responsible for PM team, including'Weekly and daily schedule
○ General cleaning
○ Break Schedule
○ Production
○ Line Check, to ensure all MEP is correct and ready for service.
○ Working with the executive chef to create and implement new dishes.
○ Upkeep and monitoring of all kitchen equipment, to include:
● Ovens, Stoves, Wood Fired Grill
● Proof Box and Smallwares.
● Refrigeration
KITCHEN ORGANIZATION
● Maintain all refrigeration and dry storage organization and cleanliness to restaurant standard.
● Ensure all fish and shellfish are properly received and cared for.
● Ensure all produce in reach ins have proper labeling and freshness.
● Conduct daily audit of fridges to ensure items are fresh and being used accordingly.
RECIPE DOCUMENTATION
● Ensure recipes pertaining to all menu items are documented in a standardized format and organized on the google drive.
FOOD INVENTORY
● Assist in the daily inventory control of goods
● Monitor Inventory levels and ensure that there is no waste and inventories are being rotated accordingly.
DAILY CLOSING MANAGER
● Oversee daily/weekly deep cleaning schedule.
● Ensure building is left clean and orderly on a nightly basis.
● Ensure all trash, compost, and recycling is brought out nightly.
● Responsible for arming the building nightly.
This is a full time position and requires weekends. Compensation ranges from 65k-80k depending on experience. Bonus structures also available.
