What you will do for us:

The following tasks are not intended to be all inclusive or restrictive, other duties may be assigned as necessary:

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
• Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
• Fill in where needed to ensure guest service standards and efficient operations.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in proper working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules and procedures.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Training kitchen personnel in cleanliness and sanitation practices.
• Maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
• Check and maintain proper food holding and refrigeration temperature control points.

• What you bring to the team:

  The following qualifications are not intended to be all inclusive or restrictive.

  • At least one year of people leadership experience within hospitality industry, preferably full-service concept
  • Experience working in a scratch kitchen
  • Ability to work as part of a collaborative team
  • Demonstrated ability to work in a fast-paced environment and quickly adapt to changing business needs.
  • Passion for providing excellent internal and external customer service.
  • Exemplary organizational skills with a high level of accuracy and attention to detail.
  • Demonstrated ability to work independently and consistently meet deadlines.
  • Ability to be present at work as scheduled, including nights, weekends, holidays, and extended hours as needed.
  • Working knowledge of Orca inventory systems, a plus.
  • Ability to stand, walk for prolonged periods of time. Ability to lift up to 25lbs, with or without accommodations.
  • High School / GED diploma.