The primary responsibility of this role is to oversee the day-to-day operations of the kitchen including planning, procurement, production and execution of catering events. Additionally, this role will work collaboratively with the Executive Chef and front of house counterparts to achieve excellent guest satisfaction.
DUTIES AND RESPONSIBILITIES
Responsible for managing culinary staff and directing food preparation including coordination, production, quality control, and delivery of food for catered functions and events.
Assist the Executive Chef with preparing planning documents for successful execution of duties to include scheduling, fire charts, pulls and orders.
Assist the Executive Chef with menu planning and development.
Supports Executive Chef on cost controls: food, labor and other operating expenses
Ensure adherence to food safety regulations and health codes.
Partner with General Manager to maintain strong recruiting effort, responsible for training and development of culinary team.
Ensure staff comply with departmental policies and procedures. Partner with Manager to address any policy infractions.
Special projects and assignments as business dictates.
Responsible for the maintenance, creation and control of all personally identifiable information or any other information protected by any Confidentiality or Privacy Standards or Company Policies that you have access or knowledge of, including but not limited to any state or federal regulations including HIPAA.
SUPERVISORY RESPONSIBILITIES
Full Time and Part Time Cooks
SKILLS AND QUALIFICATIONS
Culinary degree preferred, but not required
2 or more years managing a high-volume, high-quality restaurant kitchen and FOH operations.
Demonstrated skills in hot and cold food preparation, upscale and at high volume.
Ability to create and produce custom menus of the highest level
Excellent written and spoken communication skills.
Highly organized and attentive to detail
Strong time management and prioritization skills.
Demonstrated ability to execute in a fast-paced environment.
Ability to adapt to rapid changes without impacting quality or service.
Knowledge of inventory control principles and methods.
Ability to work holidays, evenings, and weekends as business dictates