Vacancy expired!
DUTIES / RESPONSIBILITIES:
-Willingness to accept the most effective role.
-Manage and direct the preparation and presentation of all foods at White Bison.
-Maintain and follow all local Health Department food preparation codes and regulations.
-Ensure all food preparation licenses and training (as required) is maintained by all pack members.
-Hire, train, supervise, schedule and participate in activities of chefs, cooks, and other team members involved in preparing, cooking and presenting food in accordance with restaurant standards, cost controls and forecast needs.
-Listen actively and communicate clearly while interacting with guests to promote food products and directing staff activities.
-Analyze feedback from guests and team members, make judgments and take action to implement suggestions for improvement.
-Maintain working rapport with all restaurant staff for efficient operation and service to guests.
-Monitor staff performance, product quality and production flow; foster improvement where necessary.
-Create and implement new menus and individual menu items based on current food trends, regional demographics and in accordance with revenue and profitability goals.
-Develop innovative menu selections for buy outs/private events in accordance with client budgetary considerations and expectations.
-Confer with the owners regarding new selections and changes.
-Audit food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements.
-Maintain controls and tracking of high value items (proteins such as steaks, bacon and sausage, etc.).
-Development, implementation, and monitoring of programs that assures a safe facility and work environment that is in compliance with all appropriate regulations-Food Safety, Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communications Programs.
-Assist the Controller, General Manager, and owners in estimating annual food budget and controllable expenditures.
Qualifications:
-Expert knowledge of safe food preparation techniques and methods.
-Exceptional palate to detect flavor samples and to recommend flavor profile adjustments.
-Extensive knowledge of menu development, cost and wage control.
-Thorough knowledge of kitchen equipment, food products, standard recipes, and proper preparation.
-Ability to analyze budget, forecast, and actual data.
-Able to manage adjustments to achieve organizational goals and objectives.
-Ability to supervise large, diverse staff and accomplish goals on a timely basis.
-Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Owners.
-Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy.
-A minimum of one (2) year of high volume venue experience.
-ServSafe Certification, local Health Cards (as required) and TABC Certification are required.
-Must be positive, fun, coachable and open-minded.
-Strong verbal and written communication skills.
-High guest satisfaction expectations and focus.
-Resourceful problem-solving skills.
-Consistently maintain high performance standards.
-Expected workweek of 55 hours minimum; higher volume seasons and heavier workweeks are expected.
-Basic computer knowledge (Microsoft Office) and office skills required.
-Restaurant and hospitality industry. Must have a flexible schedule.
Interested applicants please submit your resume.
