Head Chef/Cook

JOB SUMMARY:

Main responsibilities include total food production in the outlet kitchen servicing the Rosemary & Thyme, Floyd's Pub and The Alley.  Directly responsible for food quality and service from the outlet kitchen, including consistency of product, proper temperatures as specified through recipe cards, use records in accordance with departmental standards and guidelines on proper food handling and sanitation procedures.  Also, must adhere to all policies and procedures and safety guidelines. Also responsible for achieving budgeted goals for all Costs including labor and a 32% food cost.  

SCOPE:

This individual is required to be detailed oriented, work well in a team environment and enjoys serving customers in a positive, friendly and courteous manner.  Also must be able to perform under pressure and in a fast-paced environment.  Directly responsible for food quality and service from the kitchen, including consistency of product, proper temperatures as specified through recipe cards, use records in accordance with departmental standards and guidelines on proper food handling and sanitation procedures(SafeServ).  As well as maintaining proper costs for all food related expenses, purchasing, scheduling, training and supervision of all kitchen employees.

DUTIES AND RESPONSIBILITIES:
Strict adherence to recipes, recipe cards, cooking times, proper temperatures, presentation, and use record comply at all times.  Maintains consistent food quality and a top product as well as service in accordance with standardized company recipes and procedures.  Maintain a recipe book binder at all times and update as needed. Follow established sanitation procedures and daily, weekly, and monthly cleaning duties in order to maintain the highest sanitation practices and standards issued by SafeServ.  Adhere to safety and emergency policies and procedures.  Always keep MSDS binder up to date.  Maintain a clean and safe work environment for each employee.  Purchasing all food and food related items from established vendors in a timely manner is extremely vital to cost.  Buy rom designated vendors only.  Maintain a 32% food cost.  All other costs must be in line with budget especially labor cost and operating supplies. Hiring, training and supervision of all kitchen employees.  Ensure all manuals, checklists, and all training documents are up to date and accurate including line cook manual.