Job description
SUMMARY
Supervises and coordinates activities of kitchen team in conjunction with other Kitchen Managers, Chef and Food & Beverage Director.
- Prepares daily production list.
- Ensures that all stations remain stocked before and during the
- Verifies that kitchen staff follows all recipes and portions servings
- Keeps kitchen, dish, and storage areas clean and organized.
- Places food and supply orders as directed.
- Ensure that all sanitation, food safety and other directives are being executed by all kitchen staff at all times.
- Receives product by verifying invoice and freshness of
- Trains kitchen team members to company standards.
- Assist Chef and/or Food & Beverage Director with menu items, menu changes, daily specials, events, banquets, catering, etc. as directed.
- Assist other departmental managers as necessary.
- Sets excellent customer service and work examples.
- Manages staffing levels throughout shift.
- Oversees kitchen labor and food cost to budgetary requirements.
- Performs additional responsibilities, although not detailed, as requested by the Chef and/or Food and Beverage Director at any time.
- Implements and helps carry out any and all checklists and cleaning lists.
- Maintains kitchen sanitation and product integrity at all times according to Health Department guidelines.
- Gives input to menu changes, creative specials etc.
- Input new employees into fingerprint scanner for payroll purposes
- Maintaining all necessary and/or required certifications and trainings, including ABC, ServeSafe and any other as required by HVLA.
SUPERVISORY RESPONSIBILITIES
Directly supervises all kitchen staff. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include preliminary interviewing (dishwashers & cooks ) and training team members; planning, assigning, and directing work; conducting team member meetings as necessary, informing team members of new policies and/or procedures; giving feedback for appraising performance; addressing complaints and resolving problems.
QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Strong analytical skills, strong verbal and written communication skills
- Ability to develop and execute projects under tight time constraints
- Highly organized, accurate and detail oriented
- Strong conceptual skills with a high-level of creativity and ability to manage projects from conception through implementation
- Ability to maintain positive work atmosphere by communicating effectively with clients, customers, coworkers and management
EDUCATION and/or EXPERIENCE
Bachelor’s degree (B. A.) or equivalent from four-year college or technical school; or 3 to 5 years related experience and/or training; or equivalent combination of education and experience.
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