Position Purpose:
Responsible for assisting the Executive Chef in all food planning, preparation, production, and control in the Kitchen in order to meet the restaurant standards of quality.
ESSENTIAL FUNCTIONS
Assist the Executive Chef in hiring, training, supervising, scheduling.
Participate in activities of chefs, cooks and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecast needs.
Listen actively and communicate clearly to the Executive Chef.
Monitor team performance, product quality and production flow; foster continuous improvement where necessary.
Assist in creating and implementing new menus.
Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements.
Enforce safety procedures and cleanliness standards throughout the kitchen including walk-in and reach-in boxes.
Special projects and assignments by the Executive Chef for continuous improvement.
SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.
Dine at local restaurants to observe the latest trends in food presentation/pricing.
Monitor kitchen during peak times to oversee production flow and presentation.
Report any equipment in need of repair or replacement to Executive Chef and/or the Restaurant General Manager.
Perform other duties as requested, such as VIP parties and meetings.
Participate in the Manager-on-Duty Program as designated by the company.
QUALIFICATION STANDARDS
EDUCATION
High School graduate or equivalent preferred. Culinary training is preferred.
EXPERIENCE
Minimum one year cooking experience and one or more stations.
LICENSES OR CERTIFICATES
CA State Food Handlers permit.
