Job Details

TYPICALLY REPORTS TO: Executive Chef, Sous Chef, General Manager

STATUS: Hourly

PRINCIPAL FUNCTION:
This is a position of administrative authority, for which responsibility and accountability are necessary to direct the food production and presentation to the customers and staff as directed by the Executive Chef and Sous Chef.

ESSENTIAL RESPONSIBILITIES:
•Oversee daily and weekly operations in accordance with the current federal, state and local standards, guidelines, and regulations that govern the facility in addition to the management and organization policies, procedures and the Executive Chef's instructions.
•Ensure that customers' expectations are consistently exceeded.
•Oversee the preparation of food products.
•Ensure quality and appearance before leaving the preparation area.
•Oversee the preparation of cold items.
•Assist Chefs utensils, food products, spices and other applicable items for preparation of recipes.
•Ensure compliance with all applicable health and safety regulations.
•Perform other related duties, tasks and responsibilities as required from time to time.

QUALIFICATIONS/SKILLS:
Required:
•Minimum of 2 years of full service, medium to high volume, restaurant kitchen supervisory experience.
•Knowledge of the responsibilities associated with various positions within a food preparation environment.
•Knowledge of monthly inventories and food cost.
•Ability to understand written and oral direction and communicate the same with others.
•Ability to promote and participate in a team environment.
•Must be able to lift up to 50lbs from time to time

OTHER REQUIREMENTS:
Must be able to work in extremes of cold and heat. Must be able to maneuver in an often tightly-quartered environment. Hours may be extended or irregular to include nights, weekends and holidays.