Description

JOB SUMMARY 

Responsible for kitchen operations and supervision in conjunction with, and in the absence of, the Executive Chef. Ensures all food production workers are performing their duties as prescribed by the quality standards established by the company.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES include the following: 

• Responsible for assisting in the organization of work schedules, establishing and delegating work duties for employees with appropriate coverage of all kitchen departments.
• Supervise kitchen to ensure preparation for service of all stations. Coordinate activities concerning food preparation, kitchen, and storage areas.
• Verify that portion sizes, quality standards, department rules, policies and procedures are maintained by kitchen employees.
• Monitor food production areas for safety and sanitation practices and procedures.
• Check walk-in refrigerators and dry storage areas for cleanliness and orderliness, and provide direction, and take action as necessary.
• Set up food production line by checking the work table, counter, broil station, fry station and line freezer to ensure they are properly stocked during and after service.
• Set up production cycles, ensure proper inventory levels are available, and call to back up or replenish items as necessary.
• Participate with recipe development and maintain the in-house core recipe files. Maintain current information of seafood and other food products.
• Hands-on execution of the line; direct kitchen employees with food production.
• Make recommendations for hiring and termination; interview, select, coach, and participate in performance evaluation; recommend salary and other personnel actions; conduct departmental orientation of new employees.
• Demonstrate knowledge of menu, food, and corporate philosophy.
• Function as a supportive team member during the course of a shift; fill in for other kitchen positions as needed. 
• Demonstrate positive interpersonal skills with guests and co-workers.
• Position is full-time and requires regular, reliable attendance and flexibility.
• File all paper work correctly, timely, and complete daily tasks (i.e., invoices, food budgets, pricing)
• Daily ordering and receiving for kitchen operations; make corrections when something is shorted, not ordered, or not up to quality standards.
• Other duties may be assigned.

Note: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.

Requirements

SUPERVISORY RESPONSIBILITIES

Supervise hourly kitchen employees. Is responsible for the overall direction, coordination, and evaluation of the back of the house. Carry out supervisory responsibilities in accordance with the organization's policies, applicable laws, and state & local health codes. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; evaluating performance; rewarding and disciplining employees; addressing complaints and resolving problems.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential function duty satisfactorily. Furthermore, the individual must be able to multi-task and work at various paces, adapting to business levels, manage time efficiently, be organized, and have reliable attendance. The requirements listed below are representative of the knowledge, skill, and/or ability required. Ability to provide verification of legal right to work in the United States. Familiar and proficient with Microsoft Suite: Outlook, Excel, Word; Hot Schedules, and Compeat. Schedule availability must be open and flexible.

EDUCATION and/or EXPERIENCE 

Completion of a post-secondary culinary arts program, or equivalent experience, preferably in a supervisory role. Basic knowledge of computers, computer programs, and technology in general.

LANGUAGE SKILLS

Ability to read, analyze, and interpret common standardized measurements, recipes, and financial reports. Must be able to communicate clearly and effectively with employees, dining room staff and guests. Must be able to facilitate the communication process.

MATHEMATICAL SKILLS

Ability to perform basic mathematical functions as relates to the essential functions of the job, i.e., ability to accurately count and document inventory, observe proper measurements and portions for recipes and/or preparation, properly use computer monitor for ordering items, tallying and reconciling bills.

REASONING ABILITY

Ability to carry out detailed and specific written and oral instructions. Ability to problem solve in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

It is the employee's responsibility to secure and maintain current status of all required certificates, licenses, Serv. Safe or registrations when required by local, state, or federal government agencies, including a valid Manager Food Certificate.

PHYSICAL DEMANDS 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is required to work in a standing position for long periods of time (up to 8 hours), with some walking and occasional sitting; use hands and fingers to handle and/or feel; reach with hands and arms; talk or hear; and smell. The employee frequently is required to stoop, kneel, or crouch. The employee must frequently lift and/or move up to 50 pounds and occasionally team lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and ability to adjust focus.

WORK ENVIRONMENT 

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. This job operates in the kitchen and may be working in close proximity to co-workers.

The noise level in the work environment is usually moderate to loud, generally in an indoor setting. The employee will work a varying schedule to include evenings, weekends, holidays and extended hours as business dictates. While performing the duties of this job, the employee is frequently exposed to smoke, heat and/or cold from the mechanical equipment

This job description has been approved by the Company. This job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice.