Job Summary:
Responsible for overseeing all kitchen operations, which encompass food purchasing, preparation, and ensuring quality standards are maintained.
This includes maintaining sanitation and cleanliness protocols and training employees in cooking techniques, food preparation, plate presentation, portion control, cost management, and sanitation standards.
Additionally, this role involves familiarizing yourself with the philosophy and history of the company, understanding the history of your specific restaurant, and embracing and applying the philosophy of the company, including its mission, vision, and core values.
Job Requirements:
Energetic, self-motivated, goal-oriented, and reliable.
Availability to work a flexible schedule including opening, closing, weekends, and holidays.
Possession of a health permit/food safety card, with proof required before the first day of employment.
EDUCATION AND EXPERIENCE:
Tertiary education in culinary arts.
Minimum of 5 years of culinary experience in a fast-paced food and beverage organization, or equivalent combination of education and experience.
Strong oral and written communication skills.
Excellent analytical and decision-making abilities.
Proficiency in computer usage.
PHYSICAL DEMANDS: The physical requirements necessary for the successful performance of this role are outlined below.
Reasonable accommodations can be made for individuals with disabilities.
While executing job duties, crew members are regularly expected to:
Stand, walk, talk, or hear for extended periods, potentially up to 8 hours or more if necessary.
Perform stooping and kneeling tasks on a regular basis.
Lift items frequently, climb, or maintain balance.
Handle and lift various items, with occasional weights of up to 25 pounds, and frequent handling of up to 50 pounds.
Possess specific vision abilities including peripheral vision, depth perception, and the capability to adjust focus.
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