SUMMARY:

RESPONSIBILITIES:

1. Plan and executed in collaboration with other colleagues.  
2. Check periodically expiry dates and proper storage of food items in the section.  
3. Colleagues follow proper grooming standards.  
4. Complete daily task   
5. Daily feedback collection and reporting of issues as they arise.  
6. Protein counts sheet daily.  
7. Prep sheet to ensure all stations are getting fill.  
8. Stations are set up properly.  
9. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.  
10. Full awareness of all menu items, their recipes, methods of production presentations standards.  
11. Operate and maintain all department equipment and reporting malfunctioning.  
12. Ensure effective communication between staff by maintaining a secure and friendly working environment.  
13. Ability to produce own work in accordance with deadlines and to assist and encourage others in achieving this aim.  
14. Colleagues are following proper closing procedures (labeling, gaskets, etc.)  
15. DOH sheet to fill out at the end of the shift.  
16. Every night cooler should be organized (produce, protein, and sauce)  
17. Open Mindset, Positive Culture, Drive for Excellence and Teamwork  

REQUIREMENTS/ QUALIFICATIONS 

• College degree/Culinary school degree preferred, but not necessary.
• Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant
• Must have computer knowledge (Excel, Windows, POS, etc.)
• Career-driven with a stable job history.
• High volume and/or fine dining experience
• Proficiency in communicating perfectly in English and Spanish

LICENSE/QUALIFICATIONS:

• Food Handlers permit required.
• Must be able to work nights, weekends and some holidays.
• Must be able to speak, read and understand basic cooking directions.
• Understanding and knowledge of safety, sanitation and food handling procedures.