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Works with Executive chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, inventory, managing supplies, ensuring food quality and freshness Provides meal quality and consistency by following designated recipes. Ensures team delivers high-quality, cost-effective dishes promptly.
Manages all activities in the kitchen, including food preparation and production, and supervision and training of kitchen staff
Ensures efficient, cost-effective operation and profitability of food production
Supervises and inspect all preparation and cooking equipment on a regular basis to
ensure that they are kept clean, sanitary, and in perfect operating order and that kitchen
is in good condition
Ensures that food products, presentation, and plating are of the highest quality, and are
prepared to serve in a timely manner
Assumes the role as Executive Chef in his or her absence
Takes charge of kitchen opening, closing and other side duties as directed by the
Assures adherence to all standards of food quality, preparation, recipes, and
presentation in conjunction with the specifications
Monitors holding and storage operations, stocking and food rotation, and guarantee food
service sanitation standards are met
Assures kitchen personnel is trained in best cleanliness and sanitation practices
Assists with menu planning, inventory, and management of supplies.
Keeps stations clean and complies with food safety standards.
Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
Schedules staff shifts
Manages the kitchen inventory and ensures supplies are fresh and of high quality
Solves problems that arise and seizes control of issues in the kitchen
Maintains a professional approach with coworkers and customers
Ensures a first-in, first-out food rotation system and verifies all food products are
properly dated and organized for quality assurance
Keeps cooking stations stocked, especially before and during prime operation hours
Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
Ensures proper food temperatures when cooking and proper storage afterward
Works with head chef to maintain kitchen organization, staff ability, and training
Leads all kitchen crew meetings, pre-shift meetings in absence of Executive Chef
Daily and weekly meetings with FOH management
Tasting of new menu items with management
Excellent record of kitchen and staff management
Exceptional cooking skills
Ability to effectively manage the kitchen staff, motivate them and assign duties fairly
Familiarity with the best practices in the hotel and catering services industry
Must have experience calculating figures and amounts and performing mathematical
functions to meet the business needs
In-depth knowledge of federal, state and local food handling regulations
Excellent communication and interpersonal skills
Ability to multitask and work quickly under pressure
Advanced knowledge of food professional principles and practices.
Working knowledge of human resources management.
Proficient with ordering and inventory.
Ability to work a flexible schedule inclusive of varying shifts such as days, evenings,
weekends and holidays.
Organized, self-motivated, and proactive with a strong attention to detail.
Proficient with computers (Microsoft Products), BOH systems, POS and technology.
Ability to communicate verbal and written English with Guests, management and co-
Ability to maintain complete knowledge of all menu and special items, their preparation
method/time, all ingredients and quality standards, taste, appearance, texture,
temperature, garnish and method of presentation.
Able to work and remain focused in a fast-paced and ever-changing environment.
Positive and professional attitude
Ability to maintain composure in high pressure situations and ability to motivate staff to
do the same
Ensure adherence to recipes, safety practices and sanitation standards in the kitchen
Manage on-the-fly requests with ease and poise
Ability to bend, stand, and stoop for long periods of time, and working long hours in hot
High school or GED equivalent required, formal culinary training or associate degree in
culinary arts preferred
Minimum 2 years’ experience in a similar role in a high-volume environment •
Certificates and Licenses:
Manager Food Handler Certificate
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually moderate
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception and ability to adjust focus. While performing the duties of this job, the employee is regularly required to stand and talk or hear. The employee is frequently required to walk; sit and use hands. The employee is occasionally required to reach with hands and arms.
The employee must occasionally lift and/or move up to 50 pounds. Must be able to stand, lift and bend for extended periods of time. Role may include job duties or tasks requiring repetitive motion. Exposure to hot kitchen elements or cleaning materials.
Frequent use of hand to finger motions, handle or feel objects, reach with hands and arms
Compensation: Salary (Based on Experience)
Benefits & Perks: Health Insurance, Potential Bonuses, Dining Discounts, Free Parking
Pizza, Californian, Italian
Upscale Casual, Casual Dining, Fine Dining, Restaurant Group