Bistro Kitchen Lead

SUMMARY:

Supervises production and execution of food needed for a la carte pool service.  Assists and communicates with Bistro Sous Chef regarding ordering, production prep lists, and everyday menu needs for bistro menu. Maintains a clean work environment and inspects mise en place daily for service. Is able to communicate effectively with membership, and team members.

RESPONSIBILITIES:

Operations

• Assures that food quality standards are met during a la carte service periods.
• Communicates shortages, equipment issues or staff issues to bistro sous chef.
• Assist with development and production of daily specials for restaurants.
• Assist in the training and on-going supervision of all employees involved with food production.
• Assist in the training and on-going supervision of dishwashers.
• Completes requisitions for food items coming from clubhouse.
• Assists in completing daily production prep list, maintains organization, label dating (FIFO) and cleanliness of production cooler.
• Ensures line staff has completed daily mis en place sheets.
• Conducts daily line checks, looking for quality, consistency, and proper storage of all mis en place items.
• Expedites lunch and dinner service during peak business volume.

Safety and Sanitation

• Responsible for consistent use of safe work practices by all restaurant, banquet, pastry and dish staff.
• Understand and consistently follow proper sanitation practices including those for personal hygiene.
• Ensures kitchen is properly closed and clubhouse/bistro is secure prior to ending shift.
• Ensures daily opening and closing checklist has been completed by line staff prior to leaving.
• Ensures storage areas (coolers included) are labeled, clean and free of debris.
• Ensure food storage areas are secured prior to leaving the building.

Administrative 

• Monitors kitchen employee’s compliance with posted schedules.
• Uses production guide to create prep lists for food production.
• Assists in food procurement, receiving, storage and issuing of food items.

Leadership

• Creates a strong working relationship with BOH & FOH management team.
• Supervises and trains kitchen personnel.
• Is an ambassador for Halbrook’s Employee Culture

Other Duties

• Establish and maintain professional standards of conduct and appearance at all times.
• Attending departmental staff meetings.
• Assist with monthly inventory.
• Performs other special, ad hoc duties as requested by the executive chef or executive sous chef.

QUALIFICATIONS:

• 2 years relevant kitchen experience.
• Serve Safe or food handlers’ card preferred.
• Regular and predictable attendance required

PHSYICAL DEMANDS AND WORKING CONDITIONS:

• Must be able to work in a busy environment while maintaining organization, attention to detail and focusing on cleanliness. 
•  Ability to be on feet for up to 100% of the prescribed shift.
• Ability to lift 50 pounds, able to stand, bend, stop, twist and turn for prolonged periods of time.
• The position will require working inside and outside various times of the year.

Salary : $18 - $19