Job Summary

• Oversee all culinary activities, including but not limited to: the preparation and cooking of menu items, planning and pricing menu items, ordering food and supplies, and hiring, training, scheduling, and supervising kitchen staff.

General Accountabilities

• Check the food quality to ensure that health and safety standards are met.
• Monitor sanitation practices to ensure that employees follow appropriate company standards and local health regulations.
• Check the quantity and quality of received products.
• Order food or other supplies needed to ensure efficient operation.
• Supervise and coordinate activities of Back Of House staff engaged in food preparation and facility operation.
• Inspect supplies, equipment, or work areas to ensure compliance with established company standards.
• Collaborate with upper management to implement menu changes and special menu events.
• Instruct cooks or other workers in the preparation, cooking, garnishing, and presentation of food in accordance with established company standards.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Analyze recipes to assign prices to menu items, based on ingredients, labor, and overhead costs.
• Produce schedules for kitchen staff to ensure timely delivery of services in accordance with allotted payroll resources.
• Recruit, hire, and implement training for all Back of House and kitchen staff.
• Arrange for equipment purchases or repairs.
• Review the performance of subordinates and give constructive feedback.

* The company reserves the right to add or change duties at any time

Job Qualifications

• Experience: At least 2 years' experience in culinary management preferred
• A thorough knowledge of vegan food preparation and technique
• Mostly open availability including nights, weekends and holidays

Skills

• Excellent verbal and written communication
• Service orientation
• Management of personnel resources
• Social perceptiveness and acute situational awareness
• Attention to detail
• Critical thinking
• Judgment and decision making
• Complex problem solving
• Time management

Benefits:

• Employee discount
• Paid time off
• Paid training

Physical setting:

• Casual dining restaurant
• Fast casual restaurant
• Quick service & fast food restaurant

Schedule:

• Day shift
• Evening shift
• Holidays
• Night shift
• Weekend availability

Supplemental pay types:

• Bonus pay

Ability to commute/relocate:

• Syracuse, NY 13210: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Restaurant: 2 years (Preferred)