JOB SUMMARY
Responsible for the management and execution of all aspects of the day-to-day operation. Ensures that the quality preparation of all menu/production items are executed to the approved standards as well as the proper handling and storage of food items in accordance with HACCP standards. Supervises, trains, and monitors the performance of all kitchen staff.
Core Functions:
1. Supervises Chefs and other kitchen personnel within area of responsibility. Responsible for hiring, performance management, career guidance, training, and discipline.
2. Fosters and promotes a cooperative working climate, maximizing productivity and employee morale.
3. Monitors performance of staff and ensures all procedures are completed.
4. Prepares monthly labor forecasts and weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjusts schedules throughout the week to meet business demands.
5. Ensures that the kitchen provides nutritious, safe, appealing, and properly flavored food.
6. Implements quality standards in cooking methods, presentation techniques, portion control, and retention of nutrients.
7. Ensures a safe and sanitary work environment for all employees.
8. Completes the following opening duties:
a. Sets up workstation with required mise en place, tools, equipment and supplies according to standards.
b. Inspects the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.
c. Checks production schedule and pars.
d. Establishes priority items for the day.
e. Requisitions the day’s supplies and ensure that they are received and stored correctly.
f. Transports supplies from the storeroom and stock in designated areas.
9. Breaks down work station and completes the following closing duties according to department standards:
a. Returns all food items to the proper storage areas.
b. Rotates all returned product.
c. Wraps, covers, labels and dates all items being put away.
d. Straightens up and organizes all storage areas.
e. Cleans up and wipes down food prep areas, reach-ins/walk-ins, shelves.
f. Returns all unused and clean utensils/equipment to the specified locations.
g. Turns off all equipment not needed for the next shift.
10. Interacts with restaurant guests to solicit feedback and ensure guest satisfaction. Monitors and handles guest complaints.
11. Develops and manages the budget.
12. Determines food, labor, and overhead costs. Monitors and implements food apportionment policy to control costs.
13. Standardizes production recipes to ensure consistent quality.
14. Creates and develops recipes and plans and prices menu items.
15. Reviews sales and food cost daily. Resolves any discrepancies with Finance and Accounting.
16. Minimizes waste and maintains controls to attain forecasted food and labor costs.
17. Establishes the day’s priorities and assigns production and prep task to staff to execute.
18. Monitors all mise en place to ensure it is completed to standards.
19. Meets with Sous Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
20. Communicates additions or changes to the assignments as they arise throughout the shift.
21. Requisitions the day’s supplies and ensures that these are received and stored correctly. Communicates needs with Purchasing and Storeroom personnel. Ensures quality of products received from vendors.
22. Conducts frequent walk through of each kitchen area and directs personnel to correct any deficiencies. Ensures that quality and details are being maintained.
23. Completes work orders for maintenance and repairs.
24. Attends gourmet shows, food and wine meetings.
25. Researches local products, new suppliers, and special markets.
26. Assists kitchen staff wherever required to ensure optimum service to guests.
27. Performs other related duties as required.
