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Job Offer: Chef/kitchen manager:Job description:
Chef/kitchen managerWe are pursuing a Head Chef with practice in Fine Dining and a passion for developing recipes and menus. The Head Chef will be working closely with the General Manager to ensure that the entire culinary team follows standardized processes. The Head Chef will need to be able to work well under pressure and is responsible for superviseing the work of all kitchen staff.Responsibilities: Manages operations during scheduled shifts that include everyday decision-making, staff support, Guest interaction, scheduling, planning while upholding standards, product quality and cleanliness. Maintains an accurate and up-to-date manpower plan of staffing needs. Prepares schedules and ensures that areas of responsibility are staffed properly for all shifts. Staffs, trains and develops hourly Team Members through continuing feedback and coaching, establishment of performance expectations and by conducting performance reviews on a regular basis. Ensures all newly hired Team Members follow and complete their appropriate training plan, including required paper and electronic paperwork Carefully observes kitchen operations and addresses any issues out of alignment promptly and directly. Identifies operational opportunities to build sales and control costs; develop and implement plans to address opportunities. Manages inventory efficiently, accurately, and in a cost-effective manner. Ensures food quality by maintaining high levels of cleanliness, organization, storage, sanitation of food products. Coaches and develops talent. Demonstrates responsibility for purchasing, receiving and storing food products, inspection of local suppliers, use of correct products and proper par levels to minimize food waste and optimize food cost. Fosters open communication with kitchen and FOH staff. In the absence of the General Manager and as acting Manager on Duty, supervises the entire restaurant operation. Ensure proper security procedures are in place to protect Team Members, Guests and Company assets. Qualifications required Minimum of 2 years of practice as a restaurant manager with broad expertise of restaurant operations preferred Prior practice in purchasing and production Previous kitchen practice preferred Must be able to walk and stand during entire shift Frequent bending and stooping required Must be able to lift up to 30 lbs. Must be able to read and write English Must be able to hear well amongst loud background noise Skills:
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