Basic Functions:
Responsible for the daily operations of the kitchen and provides professional leadership and direction to kitchen personnel.
Ensures that all recipes, food preparations, and presentations meet business specifications and commitment to quality.
Maintains a safe, orderly and sanitized kitchen. Demonstrates this by example, using proper food-handling techniques.
Essential Functions:
• Prepares daily production list.
• Ensures that all stations remain stocked before and during the meal period.
• Verifies that kitchen staff follows all recipes and portions servings correctly.
• Keeps kitchen, dish, and storage areas clean and organized.
• Places food and supply orders as directed.
• Receives product be verifying invoice and freshness of merchandise.
• Trains employees to company standards.
• Sets excellent customer service and work examples.
• Actively participates as a member of the management team.
• Manages staffing levels throughout shift.
• Oversees kitchen labor and food cost to budgetary requirements.
• Performs additional responsibilities, although not detailed, as requested by the Chef at any time.
Qualifications:
Knowledge
• College or culinary training or extensive cooking and production experience.
• Commitment to quality service, and food and beverage knowledge.
• Basic math skills.
• Knowledge of basic training techniques.
• Awareness of local, state and federal health and sanitation laws. ServSafe Certification preferred.
• Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine.
• A minimum of 2 years working in a Banquet Kitchen.
Skills/Aptitudes
• Professional communication skills, oral and written.
• Actively supervises, motivates and disciplines employees.
• Assists with training of all new employees.
• Ability to work in a high-energy and demanding environment.
• Organization and leadership skills.
• Demonstrates strong leadership skills and is a team player.
• Works well under pressure.
• Can effectively solve problems.
• Able to take direction.
• A minimum of two years working in management.
• Can work independently with little supervision.
Working Conditions
• 90% of time standing and 10% of time sitting.
• Direct contact with guests, managers and employees.
• Behaves professionally and can be flexible in a changing environment.
• Must be able to carry loads greater than 35 pounds and be able to transport up to 70 pounds regularly.
• Must speak fluent English.
• Must be able to hear with 100% accuracy with correction.
• Must be able to see to 20/20 vision with correction.
• Excellent attendance is required with schedule flexibility determined by business needs.
• Must submit SLED, Drug and DOT Screens Prior to Employment.
Note: If selected for hire, any offer of employment is contingent upon completion of our two-step pre-employment screening with satisfactory results for both the background check and the monitored drug test.