JOB SUMMARY:

To oversee and manage the seamless running of the kitchen departments in support to the culinary chef team; by providing a highly efficient and effective service while ensuring that all financial and statutory requirements are met, and supporting the delivery of outstanding customer service. Management of line staff to include interviewing, hiring, training, scheduling, promoting, performance evaluations, disciplining, and termination.

ESSENTIAL JOB FUNCTIONS:

• Management and oversight of recruiting, hiring, training, scheduling, supervision of employees and overall performance and development in conjunction with culinary chef team.
• Appraising employee’s overall productivity and efficiency for recommendations for promotions, performance evaluations, disciplining and/or terminations.
• Maintains standards of quality and service and station of which he/she is responsible for and adhered to by employees.
• Responsible for the production and have knowledge and competency in menu items.
• Assists in overseeing kitchen inventory, purchasing and food cost.
• To assist in the creation and preparation of food items according to the standard recipes, with flair, creativity and quality standards that ZUMA’s high standards and expectations.
• To assist in controlling food costs and minimize waste of all food items.
• To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• Being the “Example” at all times that the staff witnesses, and knowing that a much greater response from the staff is achieved by leading the way and not directing the way. Instill a culture of pride and ownership.
• To maximize employee morale and productivity. To assist and train line staff in the preparation of all Zuma dishes and provide performance feedback.
• To ensure the restaurant’s operational budgets are strictly adhered to, all costs are controlled and any expenditure approved.
• To become familiar with and work in any section of the kitchen when necessary or as requested by the Executive Sous Chef, Head Chef and/or Executive Chef.
• To ensure work stations are cleaned down at the end of a meal period and food is stored away in the appropriate manner

• To ensure the proper handling and storage of all food items according to health and safety
• To ensure kitchen and food preparation areas are left clean and sanitized when unattended
• To maintain good working relationships with colleagues and all other departments and liaison with Human Resources and the Executive Chef with staff or colleague issues
• To abide by all federal, state and local labor, health and safety laws
• To have a complete understanding of the restaurant's policy relating to Fire, Hygiene and Safety; including staff training and adherence by all.
• To have a complete understanding of the restaurant’s employee handbook and adhere to the regulations contained within it.
• To develop an open culture of communication, both formal and informal and encourage employee involvement.

ADDITIONAL DUTIES:

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions:

• Respond quickly and properly in any Restaurant emergency situation.
• Maintain an alert and attentive demeanor at all times in addition to remaining calm during periods of heavy business volumes.
• Maintain cleanliness in all areas of the Dining Room. Maintains highest standard of hygiene and sanitation. Follows Health Department standards for hygiene and safe food handling.
• The ability to perform other tasks and duties as directed.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES:

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Good communication skills and organizational skill
• Ability to handle stressful situations and be able to prevent and/or handle emergency situations.
• A cheerful, positive attitude when working with a variety of people, and be able to work well under pressure. To provide a courteous and professional service.
• Responsible, neat and clean in appearance.
• Strong communication skills with supervisors and team members.
• Must be able to read, write and speak English.

PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION:

• Most work tasks are performed indoors. Temperature is moderated and controlled by facility environmental systems.
• Able to stand and exert well-paced mobility for an extended period of time.
• Able to lift up to 25lbs. and on a regular and continuing basis.
• Able to bend, stoop, kneel, reach, push, pull, twist, walk, crouch, squat and stretch to fulfill tasks.
• Manual dexterity required to use and operate all necessary equipment.
• Talking, hearing and seeing (vision) occur continuously in the process of communicating with guests, Supervisors and other Employees.