Vacancy expired!
IVY Kitchen + Cocktails is Hiring
Sous Chef
OBJECTIVE:
To Achieve Unit Sales and Operating Profit Through Employee Training and Development, Quality Food Production, Execution of Attentive, Friendly, No Lag Service, Guest Satisfaction, Guest Value and Operating Cost Management.
RESPONSIBILITIES:
Purchasing, Receiving, Storage, Preparation and Service of Quality Food Products within Company Standards. Acquisition, Orientation, Training, Supervision and Development of Kitchen Staff to Company Standards. Budget Achievement in Food, Labor and Direct Expense Areas. Communication and Interaction with Dining Room Management and Hourly Employees. Kitchen Sanitation and Maintenance to Company Standards of Excellence. Security of the Building and its Contents per Company Check List.
DUTIES:
Food Preparation and Production to Recipe
Understanding of basic kitchen equipment, and how to run the day to day operations of each kitchen station.
Great communication skills and be a team leader and be able to diffuse hectic situations
Food Ordering and Preparation Par Development, Updating and Usage
Quality Food Appearance
Cook and Preparation Personnel Development and Training in Conjunction with Kitchen Manager
Kitchen Employee Scheduling to Budget and Forecast in Conjunction with General Manager
Food Ordering to Documented Par and to Company Standards
Food Receiving and Storage to Company Standards of Security
Daily Prep to Par Production Supervision
Station Recipe Postings and Manuals Maintenance
Accurate Daily, Mid Month and Month End Inventories
Daily Kitchen Labor Budget Management
Complete Daily Cost Control Systems as Required: Food Loss Reports, Purchase Journals, Receiving Sheets, etc
Reporting as Directed at Weekly Management Meetings to Include Food, Labor and Direct Expense Costs
Direction and Maintenance of Ware washing Systems which Produce Sanitized, Clean China, Glass and Silver
Kitchen, Storage and Refuse Area Sanitation and Maintenance
Instruction and Supervision of Safety Procedures: Knives, Slicer, Equipment Usage and Chemical Usage
Kitchen Equipment Sanitation and Maintenance
Maintain Kitchen Employee Uniforms and Appearance
Provide Daily Kitchen Pre-Opening Quality and Quantity Check Lists
Plan Daily Specials and Communicate Same to Kitchen and Dining Room Staff for Service, Description and Appearance
Provide Company Required Orientation to New Kitchen Hires
Perform in Cooks Position as Required by Business Volumes
Serve in Expediter Position as Required by Business Volumes
Experience opening a restaurant is a plus!
Please send resume along with salary requirements to info@socialhousedetroit.com
