Job Description

Responsible for supervising all hot and cold food production for restaurants, special functions, parties, promotions, etc. Accountable for food cost and labor cost of entire kitchen operation. Acts as mediator between kitchen management and subordinates supervises training needs and employee development. Education/Training (or equivalent): H.S. Degree College Degree* Certification/License* High School Diploma or GED College Degree preferred Minimum 5 – 10 Years related experience ACF (American Culinary Federation) preferred ServeSAFE certified preferred CPR certification required within 90 days of hire Essential Functions include but not limited to the following:

• Manages food production to ensure the highest quality preparation and presentation on a consistent basis.
• Reviews line set up using standard set up chart.
• Tastes food and takes corrective actions if necessary.
• Ensures production level is in accordance with business forecast.
• Reviews 86’d items and relates information accordingly.
• Always establishes and maintains professional standards of conduct and appearance and manages by example.
• Monitors during meal period to ensure consistency of food quality, eye appeal, portion size, presentation and flavor of foods. Makes sure production of food takes place in a timely fashion.
• Establishes and adheres to food cost and labor cost goals. Takes corrective actions as necessary to assure that financial goals are attained.
• Attends management meetings and hold kitchen staff meetings and seminars.
• Communicates with executive chef and kitchen employees on daily basis and updates them on day-to-day operation. Reviews with them daily specials and presentation of such, and review and updates log book.
• Conducts meetings with subordinates to ensure consistency of product, highest sanitation and hygiene level in kitchen is met. Establishes training needs with subordinates.
• Delegates responsibility and authority to subordinates for specific tasks and follows up, provides clear and complete instruction, states expectations precisely and uses subordinates capabilities most effectively.
• Holds periodic kitchen inspections of department with executive chef to ensure high sanitation level is kept.
• Evaluates subordinates, apprentices and externs in department on an ongoing basis and takes corrective actions accordingly.
• Completes assigned tasks given by executive chef in an accurate and timely fashion.
• Is sensitive to guests request and tries to accommodate any reasonable special request.
• Quality check purchases of meat, poultry, seafood, produce and dry goods daily.
• Prepares reports, costs menus, makes schedules and performs administrative duties as assigned by Executive Chef.
• Always presents him/herself in the most professional manner showing his/her leadership, self-control, and works toward a common goal within the restaurant.
• Maintains complete day-to-day knowledge of menus, preparation and presentation.
• Manages dating, labeling and covering all items in walk-in cooler and freezer.
• Maintains safety and security in workstation.
• Assists in plating of banquet function when needed.

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