Job Description
Description We're looking for a culinary lead who can provide our guests with fantastic dining experiences. We require a supervisor who is capable of overseeing the entire kitchen and ensuring food safety laws are followed, as well as being successful at implementing new menu items and recipes. Passion for food and the ability to inspire others to be innovative and enthusiastic kitchen professionals are highly valued skills. To be considered for the position, you must have executive chef experience or sous chef experience at a top-notch restaurant. Apply now if you're ready to bring your creativity and leadership skills to our exciting team!
Responsibilities •Maintain overall management responsibilities of the kitchen in accordance with company procedures and standards.
•Maintain inventory and direct deliveries.
•Purchase of food items, supplies, and equipment.
•Oversee vendor selection, control receiving and product inspection, and maintain vendor contracts.
•Control department costs, oversee BOH labor costs, inventory control, and work with vendors to get the best products at a cost-effective price.
•Maintain food preparation and order expedition.
•Direct and train kitchen staff in food preparation, techniques, and order expedition, including portioning, garnishing, and presentation.
•Direct culinary operations while exceeding guests' expectations and increasing revenue.
•Ensure product quality, proper supply stock, and cleanliness of workstations.
•Maintain safety and security in the kitchen.
•Review operating sales reports to assist with the determination of changes to procedures and/or operations along with the restaurant manager.
•Maintain kitchen staff schedule.
•Supervise and coordinate activities concerning back-of-house kitchen operations and personnel, including hires, discharges, training, cross-training, evaluations, and staff schedules.
•Establish kitchen staff performance expectations.
•Oversee the management, budget, and all operations involving the kitchen.
•Plan and/or participate in menu planning and food production.
•Perform other related duties as assigned.
•Combine diverse ingredients in a unique way to create new and distinctive menu items and specials
•Review and track team member performance objectives, as well as offer guidance and assistance to support and promote an efficient kitchen
•Recruit, train, and lead all kitchen personnel while instilling a sense of teamwork through positive feedback, mentoring, and support
•Manage controllable department expenses such as food, supplies, uniforms, equipment, and collaborate with vendors to achieve the highest quality products at the most reasonable price
•Make decisions for daily culinary operations, including exceeding guest expectations and increasing revenue and profit
Qualifications •Ability to produce an excellent culinary and restaurant experience for patrons.
•Excellent communication skills.
•Understanding of compliance with kitchen safety and food storage compliance.
•Excellent time management, scheduling, managerial, and organizational skills.
•Excellent communication and interpersonal skills with guests and coworkers.
•Ability to develop special menus, create recipes and accommodate dietary restrictions.
•Ability to handle orders, inventory control, payroll analysis, food cost, labor cost control, and records of food cost consumption. Relevant experience or training, which may be demonstrated via degree or certificate, completion of an apprenticeship, or other experience necessary to become trained as a highly skilled professional cook.
•At least two years of culinary managerial experience is required.
•Possess a valid Texas Driver's License with a good driving record.
•Possess a valid Food Managers Certificate.
•Possess a valid TABC Server License. Prolonged periods standing and preparing and cooking food.
•Must be able to lift up to 30 pounds at times.
•Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.
•This role requires experience building, motivating, and leading a team
•This role requires 7-8 years of culinary experience
•Educational requirements include a high school diploma or equivalent GED certificate
•Must have excellent communication and interpersonal skills with guests and coworkers
•Candidates need a strong understanding of compliance with kitchen safety and food storage requirements
Job Tags
Apprenticeship,