Essential Job Functions
• Create recipes and plan menus for all food outlets.
• The ability to cook for intimate settings as well as massive parties.
• Schedule and coordinate the work of chefs, cooks and other kitchen employees.
• Ensure proper staffing for maximum productivity and high standards of quality; control food and payroll costs to achieve maximum profitability Estimate food consumption and establish controls to minimize food and supply waste.
• Order or approve the requisition of products and other necessary food supplies.
• Ensure proper receiving, storage, and rotation of products to comply with the standards.
• Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
• Cook or directly supervise the cooking of items that require skillful preparation.
• Evaluate food products to assure that quality standards are consistently attained.
Knowledge, Skills, and Abilities
• Previous kitchen management/supervisory experience required.
• Mastery of professional cooking and knife handling skills.
• Previous experience with controlling food and labor costs, demonstration cooking, menu development and pricing, and development of a culinary team preferred.
• Be able to work in a standing position for long periods of time.
• Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds.
• Ability to work weekends, holidays, evenings.
Benefits
• Competitive pay.
• Employee Discount: 10% at 60 days, 20% at two years.
• Paid vacation time starting at six months.
• Health, Life, Vision, and Dental Insurance at 60 days.
• 401(k)
• Many opportunities for advancement!