Be in command in running the kitchen, relieving the Chef to focus on the business side of the kitchen. Responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness.

Activities & Responsibilities

Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants.

Determine how food should be presented and create decorative food displays.

Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.

Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.

Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

Work with restaurant managers to plan menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.

Monitor sanitation practices to ensure that employees follow standards and regulations.

Responsible for maintaining appropriate cleaning schedules for kitchen floors, walls, equipment and food storage areas.

Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Minimum Qualifications

Able to communicate effectively with managers, kitchen and dining room personnel, and guests

Able to reach, bend, stoop and frequently lift up to 50 pounds

Able to work in a standing position for long periods of time (up to 9 hours)

Job Type: Full-time

Benefits:

• Company Events
• Discounted or Free Food
• Extended Health Care

Language:

• English (preferred)

Licence/Certification:

• Food Handler Certification (preferred)

Work Location: In person