POSITION SUMMARY: Oversee and coordinate daily activities and operations of cooks and other employees engaged in preparing and cooking food products.

KEY RESPONSIBILITIES:

• Train and develop kitchen staff; train cooks/kitchen staff in the importance of consistency in preparation and presentation
• Establish procedures, prepare, and coordinate schedules, and expedite workflow
• Ensure that level of quality, portion control, and plate presentation is adhered to consistently
• Aid with hiring, training, and motivating kitchen staff
• Prepare a variety of cuisine using skill and creativity
• Hold employees accountable for personal hygiene and appearance
• Regularly check all working areas of cooks and utilities, including storage areas, refrigerators, and dust bins for cleanliness
• Organize and implement weekly staff schedules
• Ensure all necessary reports and forms are completed daily
• Monitor stock levels and stock quality
• Utilize labor effectively to meet budgets; keep close watch on food costs and other kitchen expenses
• Enforce all labor laws (federal, state and local)
• Enter and find work related information using computers and/or point of sale systems
• Maintain positive and productive working relationships with other employees and departments
• Ability to work independently and to partner with others to promote an environment of teamwork
• Perform other duties as assigned by Executive Chef, General Manager or Director of Operations

QUALIFICATIONS/SKILLS:

• Possess strong leadership, communication, and relationship skills

• Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm
• Acute diligence in fast paced environment
• Capable of producing a consistent product promptly
• Strong organizational, problem-solving, and analytical skills
• Ability to manage priorities and workflow
• Ability to effectively communicate with people at all levels and from various backgrounds.

bilingual in Spanish a plus

• Ability to spend extended lengths of time viewing a computer screen
• Possess a gracious, friendly, and fun demeanor
• Ability to multitask, work in a demanding environment and have a high-level attention to detail

EDUCATION AND/OR EXPERIENCE:

• Must be at least (insert desired age) years of age
• Minimum of (3) years’ experience in a culinary management position

ESSENTIAL PHYSICAL FUNCTIONS

• Must have the ability/stamina to work a minimum of 55 hours a week.
• Ability to stand/walk for 10-12 hours per day.
• Must be able to lift and carry up to 50 lbs.
• Will often cut, cook, reach, feel, bend, stoop, carry, finely manipulate.
• Must be able to work in both warm and cool environments, indoors and outdoors.
• Must be able to tolerate higher levels of noise from music and customer traffic.