Responsible for overall production of all foods necessary for small local restaurant. Oversees performance of kitchen personnel, counsel when necessary and assess performance. Ensures the kitchen is well maintained and in order, food is of the highest quality, well prepared and attractively presented for guests.
Essential Duties and Responsibilities:
Understands and knows how to develop food inventory management – receiving, storing, food cost and all aspects that contribute/influence a menus food cost.
Understands kitchen organization, kitchen stations, workflow, work requirements, requirements and expectations of culinary
team scheduling and labor cost controls.
Assists Executive Chef in maintaining food costs and continually monitors culinary labor costs to reduce payroll expenses.
Assists with training and communicating work expectations, job requirements, accountability, counseling and discipline of all
work performance requirements and all aspects of what is required in the kitchen.
Utilizes standard production techniques and standardized brand recipes.
Ensures that all plates are properly prepared to standards for service.
Assists and coordinates training of new hires with food preparation and company standards.
Oversees and participates in the cleaning of all work areas and makes sure all tasks are completed before leaving duty.
Ensures all work is completed pre and post shift to ensure that every workstation is ready for service, on time, before opening,
and ensures all preparation, post-shift work is accomplished for the next shift.
People management responsibilities in the form of a daily prep list for specific team members to ensure optimal performance of
the kitchen.