Description

Reporting to the Executive Chef, this full-time position is responsible for the preparation and design of Longleaf Restaurant food menus, ensuring that the kitchen operates an efficient manner that meets quality standards. This role supports the Executive Chef in planning and directing food preparation, resourcefully resolving any kitchen issues that may arise.

ESSENTIAL DUTIES & RESPONSIBILITIES

Culinary Management

• Responsible for producing sauces, stocks and food items that require advance preparation, including, not limited to, preparing seasonal vegetables and proper fabrication and cookery of meat and seafood
• Opening the kitchen each morning, and ensuring that it was properly shut down and cleaned the night before
• Taking a detailed inventory of the food storage areas to determine which items need to be re-ordered and responsible for ordering those items
• Receiving food and food-related merchandise delivered to the kitchen in the mornings, inspecting them for quality and verifying that the invoice for each purchase contains correct information
• Completing order forms accurately and submitting them to the proper channels
• Conferring with the Executive Chef to ensure that all kitchen tools and foodstuffs are fully prepared for evening service

 Staff Management

• Support supervisory duties, such as training, developing, evaluating, and disciplinary counseling of all on-site employees, under the direction of the Executive Chef and Chef De Cuisine
• Ensure staff uphold leadership behaviors, core values and adhering to strategic and operational priorities
• Share inspiration and ideas with staff
• Ensure that personnel issues are carried out in accordance with established company policies and procedures
• Maintain open and clear communication with the staff
• Attend management meetings when scheduled
• Attend and participate in training seminars as requested

Operations

• Ensure completion of various daily, weekly, monthly and quarterly tasks in a timely and accurate manner
• Work with the Executive Chef to monitor maintenance activities and preventive maintenance programs
• Maintain open and clear communication with the Management team

Requirements

QUALIFICATIONS

• 3 years of culinary experience including a full understanding of culinary techniques
• Understanding of various cooking methods, ingredients, equipment and procedures including Excellent knife skills
• Excellent record of kitchen and staff management including the Ability to manage and supervise multiple teams at the same time
• Ability to train and teach along with good organizational skills
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry’s best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Serve Safe Certified preferred

PHYSICAL REQUIREMENTS

• Weekend, evening, or holiday work required to support the Garden
• Occasionally required to sit and required to walk often and stand for long periods of time
• Occasionally required to bend, lift or climb
• Often required to lift moderate weights (25-50 pounds) and occasionally required to lift heavy weights (50 pounds or greater)

The above job duties and responsibilities describe the general nature and level of work for employees in this position, but this is not intended as an exclusive or all-inclusive inventory of all duties required of employees in this job.

It is the policy of the Atlanta Botanical Garden to provide equal employment opportunity (EEO) to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, status with regard to public assistance, veteran status, or any other characteristic protected by federal, state or local law. In addition, reasonable accommodations will be made for qualified individuals with disabilities.