Culinary Agents is working with the team at Belle's Delicatessen and Bar to connect them with talented hospitality professionals.
Belle's Delicatessen and Bar - Now Hiring: Kitchen Lead
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Kitchen Lead Job Description Daily Responsibilities Oversee completion of inventory Adjust inventory pars as needed Ensure prep lists are completed Adjust prep pars as needed Delegation over and communication with prep team Delegation over and communication with porters in relation to their BOH duties Ensure quality control of food presence and taste Establish proper kitchen sanitation standards Establish a maintenance and cleaning system for all kitchen equipment/kitchen areas Full discretion over preparation and execution of food Discretion over flow of food service Communication w FOH/Expo about prep time estimates Communication w bakery about inventory needs/ specific desires EOD email bagel counts/inventory needs/kitchen recap Streamlining and consolidating food ordering (orders and communication for specialty items) Ensuring an efficient close/transition of service (breakfast, lunch, dinner) Oversee quality control of catering trays Adjusting kitchen staff when necessary to best fit needs of kitchen Discretion over proper use and cleanliness of walk in/dry ingredient storage Coordination with FOH/Bar on use of walk in space Discerning when items need to be 86’d and communicating this with GM/AGM Ensuring kitchen and prep staff are fully knowledgeable of menu items Weekly Responsibilities Participates in weekly manager meetings Provides insight into BOH operations Execute all food ordering and adjust accordingly Ensure all food orders are received and properly stored Assist in scheduling staff to maintain highest quality production and minimize overtime Intermittent/As Needed Responsibilities Ordering kitchen equipment (once per month) Orders over $500 must be approved with GM & ownership Communicate large equipment needs with GM Compiling and updating recipes in recipe book Contacting vendors to receive credit if food quality is subpar Training kitchen staff/delegating training Coordination w GM to complete ordering in any absence Cross checking food prices with different vendors Sourcing ingredients for new menu items Coordinating special pickups or deliveries when essential food products are 86’d Communicating new menu item details with GM and FOH Finding coverage for BOH staff when call outs occur BOH reservist for uncovered callouts Personnel Working w GM to create healthy and positive work environment Reviewing new hire candidates with GM and ownership and make recommendations Establishing a relationship with purveyors and food reps Teach cooks to be safe and efficient Works w GM to develop and update training materials for BOH Upholds standards and procedures through example and acknowledgment Gives staff feedback daily and enforces all procedures and protocols Teach and train BOH staff o new procedures and pickups Offer support to BOH staff when needed Availability to work any BOH station proficiently when needed
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