Summary of Position:

Responsible for participating in 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 and cost control and sanitation and cleanliness.

Duties & Responsibilities:

 Ensure that all food and products are consistently prepared and served per the restaurant’s recipes, portioning, cooking and serving standards.

 Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.

 Fill in where needed to ensure guest service standards and efficient operations.

 Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

 Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

 Work with kitchen managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.

 Ensure that all products received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

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

 Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

 Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules and procedures.

 Training of kitchen personnel in safe operation of all kitchen equipment and utensils.

 Responsible for training kitchen personnel in cleanliness and sanitation practices.

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

 Check and maintain proper food holding and refrigeration temperature control points.

Qualifications:

 A minimum of 3 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.

 At least 6 months’ experience in a similar capacity.

 Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.

 Can reach, bend, stoop and frequently lift up to 50 pounds.

 Be able to work in a standing position for long periods of time (up to 9 hours).