Job Details

ESSENTIAL DUTIES:

These are essential functions, and the percentages are estimates only.

30% - Working the line: Preparation and plating of all menu items

5% - Cleaning of the line and work areas on a consistent basis and ensuring staff does the same

15% - Preparation of base items, i.e. sauces, portioning goods, ingredient processing, etc.

5% - Conduct regular food safety and sanitation inspections and Workplace Safety Inspections

15% - Expediting food from the front line

5% - Inventory, ordering and stocking of supplies

10% - Training new employees and coaching current staff including sous chefs

5% - Coordination of repair and maintenance

10% - Administrative duties including manager log entries, invoice coding and staff documentation

OTHER:

Willingness and ability to commit the necessary time and effort to achieve operation objectives. Maintain regular and prompt attendance in conformation with company standards and policies. Personnel with irregular attendance may be subject to disciplinary action, up to and including termination of employment. Consistent time and attendance is essential to the successful operation of the department.

Maintain a professional demeanor with co-workers and guests at all times. Maintain a professional and hygienic appearance at all times. Lead by example setting a high standard for yourself and others.

Due to the seasonal nature of the restaurant industry and limited number of managerial personnel, chefs may be required to work varying schedules to accommodate the business needs of the restaurant.