OBJECTIVE:

To Achieve Unit Sales and Operating Profit Through Employee Training and Development, Quality Food Production, Execution of Attentive, Friendly, No Lag Service, Guest Satisfaction, Guest Value and Operating Cost Management

RESPONSIBILITIES:

Purchasing, Receiving, Storage, Preparation and Service of Quality Food Products within Company Standards. Acquisition, Orientation, Training, Supervision and Development of Kitchen Staff to Company Standards. Budget Achievement in Food, Labor and Direct Expense Areas. Communication and Interaction with Dining Room Management and Hourly Employees. Kitchen Sanitation and Maintenance to Company Standards of Excellence. Security of the Building and its Contents per Company Check List.

DUTIES:

• Food Preparation and Production to Recipe
• Food Ordering and Preparation “Par” Development, Updating and Usage
• Quality Food Appearance
• Cook and Preparation Personnel Development and Training in Conjunction with Kitchen Manager
• Kitchen Employee Scheduling to Budget and Forecast in Conjunction with General Manager
• Food Ordering to Documented Par and to Company Standards
• Food Receiving and Storage to Company Standards of Security
• Daily “Prep to Par” Production Supervision
• Station Recipe Postings and Manuals Maintenance
• Accurate Daily, Mid Month and Month End Inventories
• Daily Kitchen Labor Budget Management
• Complete Daily Cost Control Systems as Required: Food Loss Reports, Purchase Journals, Receiving Sheets, etc…
• Reporting as Directed at Weekly Management Meetings to Include Food, Labor and Direct Expense Costs
• Direction and Maintenance of Warewashing Systems which Produce Sanitized, Clean China, Glass and Silver
• Kitchen, Storage and Refuse Area Sanitation and Maintenance
• Instruction and Supervision of Safety Procedures: Knives, Slicer, Equipment Usage and Chemical Usage
• Kitchen Equipment Sanitation and Maintenance
• Maintain Kitchen Employee Uniforms and Appearance
• Provide Daily Kitchen Pre-Opening Quality and Quantity Check Lists
• Plan Daily Specials and Communicate Same to Kitchen and Dining Room Staff for Service, Description and Appearance
• Provide Company Required Orientation to New Kitchen Hires
• Provide Assistant Manager and Supervisor Goals and Objectives and Performance Assessments on Time and to Company Standards in Conjunction with General Manager
• Provide One Time per Quarterly Hourly Employee Performance Feedback Session Per Company Standards
• Perform in Cooks Position as Required by Business Volumes
• Serve in Expediter Position as Required by Business Volumes