Job Description

Main Duties and Responsibilities:

• Evaluates rewards and disciplines kitchen personnel as appropriate.

• Orients and trains kitchen personnel in Company and department rules, policies and procedures. Trains kitchen staff in sanitation practices and establishes cleaning schedules, stock rotation schedules and other sanitary controls. Ensure that staff maintains and adheres to governmental, company and industry sanitation / health requirements.

• Engages in safe operating procedures of all equipment, utensils and machinery. Establishes preventative maintenance schedules in conjunction with Engineering for all equipment. Immediately reports urgent repairs directly to Engineering. Participates in safety training in lifting, carrying, hazardous material control, chemical control, first aid and CPR. Instructs staff in proper care and use of all equipment.

• Meets with head chefs/Sous Chefs to review daily specials, schedules, assignments, anticipated business levels, banquet event orders, banquet plate up assistance, post function sheets, equipment needs, cleaning supplies, health/safety and sanitation follow up and any other information pertinent to meet business demands. Establish day’s priorities and assign appropriate staff. 

• Reviews daily activities of the following: house count, forecasted covers by outlet, catering convention activities, purchases, meetings/appointments, VIP’s and special guests.

• Conducts and maintains daily physical inventory and requisitions as necessary to meet business demands.

• Schedules kitchen employees in conjunction with business forecasts and predetermined budget. Prepares daily/weekly payroll record for submission to payroll.

• Ensure that opening and closing duties are completed to standard.

• Ensures staff prepares menu items following recipes and yield guides according to departmental standards and the Restaurants concept.

• Ensures recipe cards, production schedules and plating guides are current and posted.

• Ensures F&B service staff is informed of 86’d items and amounts of available menu specials throughout meal period. 

• Works on line during service and assist wherever needed.

• Conducts frequent walk through of each kitchen area ensuring adherence to standards and quality

• Performs other reasonable duties that may be requested from time to time.

• Position requires a minimum of 3+ years of sous chef experience and 5+ years of kitchen experience. Culinary degree preferred.
• Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) is required.
• Requires developed communication skills, both verbal and written.
• Most tasks are performed independently or in a team environment with the employee acting as a team leader. 
• Ability to maintain compliance with all local, state and federal laws and regulations.
• Ability to supervise, train and motivate multiple levels of employees. Ability to assess/evaluate other employees’ performance in a fair and consistent manner.
• Extensive knowledge of food industry, restaurants and competitive markets.
• Basic knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals of the restaurants.

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