• Ability to execute all positions on the line and help line staff when they get behind
• Execute and oversee the production of all menu items
• Complete understanding of work safety and emergency procedures.
• Expedite orders correctly and efficiently to ensure smooth kitchen flow
• Fully understand the importance of and have the ability to utilize standard recipe cards and plating guides.
• Ensuring all reach-ins and walk-ins are locked.
• Work closely with Events Department to keep the menu updated to current restaurant menu trends.
• Perform line checks to include temperature checks of all refrigeration, rotation and dating of all foods, proper prep(taste), freshness and specials completed for the nights service.
• Check reservations and all VIPs. for the nights service, communicate and show all specials to the servers at the daily staff meeting.
• Create and execute daily specials.
• Implement closing duties for the runners, stewards, line/pantry cooks and ensure all duties are being completed.
• Ensure all foods are up to our quality and standards, all specials are current with the seasons and trends. • Possess good math and English skills for calculating, communicating, writing requisitions/ completing food inventories and for retrieving information as needed.
• Work closely with staff to ensure that their respective jobs are being executed as per company guidelines.
• Ensure A+ standards for kitchen cleanliness and follow all Health Department Guidelines to ensure proper food handling from the beginning to the end when the food is leaving the kitchen.
• Attend all weekly management meetings and corporate meetings that are scheduled. Hold monthly mandatory kitchen meetings and address all issues that arise.
• Continuously monitor daily labor and food cost reporting sheets to ensure costs are trending within budgeted parameters.
• Review monthly profit and loss statement and acts on all variances.
• Ensures all overtime is authorized • Monitors Pmix reports to ensure menu items are selling
• Minimum 5 years professional hospitality leadership experience in a similar environment
• Fully understand the purpose of and have the ability to produce all Mother Sauces, all stocks and have the ability to utilize them to make any other needed sauce.
• Competent in fabricating all meat, fish and poultry.
• Understand the differences and uses of all herbs and types of seasonings.
• Intermediate to Advance Knowledge of Pastries and Garde Manger
• Knowledge and the ability to produce various ethnicities of foods
• Excellent product identification knowledge in produce, meats, fish, herbs, grains and equipment.
• Understand, and have the ability to train, on all basic cooking methods: braising, poaching, roasting, steaming, sauté, grilling, blanching
• Excellent knife skills, ability to cut all vegetables and fruits in all utilized cuts and have the ability to train and monitor others
• Management certified according to state health department criteria