Job Details

ID #53645861
Estado Missouri
Ciudad Kansas city
Full-time
Salario USD TBD TBD
Fuente Missouri
Showed 2025-03-16
Fecha 2025-03-16
Fecha tope 2025-05-15
Categoría Alimentos/bebidas/hospitalidad
Crear un currículum vítae
Aplica ya

Sous Chef/Kitchen Manager at Hemma Hemma

Missouri, Kansas city, 64101 Kansas city USA
Aplica ya

Job Description

Title: Sous Chef/Kitchen Manager

Dept: Kitchen

Reports to: Executive Chef, General Manager, Owner

Overview:

The Sous Chef/Kitchen Manager is responsible for all food output from Hemma Hemma. This position will be in charge of actively managing and participating in the ordering, storing, rotation, organization, production and execution of menu items. The kitchen manager will be in charge of a staff of 6-10 people. This position will also be responsible for the maintenance and upkeep of cleanliness and sanitation standards as set forth by the Executive Chef.

Basic Duties

Facilitate a safe working environment for all team members.

Actively monitor product and supplies related to the respective departments. Place orders as needed with guidance from the Executive Chef.

Produce food according to daily prep lists using Hemma Hemma recipes in a timely manner

Produce daily prep lists according to business demands and provided pars

Store food orders in the designated areas. Label each item with the date and rotate accordingly

Periodically interact with guests during daily activities

Ensure cleanliness and sanitation of all Hemma Hemma kitchen areas in accordance with National, State and local guidelines

Provide constructive feedback to BOH team members to ensure compliance with Hemma Hemma policies

Actively participate in expediting food orders. Communicate with kitchen staff to ensure timely delivery of orders

Monitor employee in and out times as well as breaks.

Periodically work stations producing orders for guests. Cover stations during breaks for BOH team members

Attend weekly management meetings to discuss departmental operations and improvement

Hourly Requirements:

The Sous Chef/Kitchen Manager position is a full-time hourly position. 38-40 hours a week will be required.

Physical Requirements:

The catering lead will be required to perform the following duties:

Cutting and/or using sharp tools

Bending, kneeling, squatting

Standing for extended periods

Lifting up to 50lbs

Working in hot or cold environments for extended periods

Using stairs on a regular basis

Walking for extended periods

Administrative Duties:

Communicating with management, team members and guests about food related issues including, but not limited to recipes, allergens, food safety, and team member duties.

Using a computer and/or phone to communicate with vendors, management and ownership

Using a computer to interact with the POS system and print lists and recipes.

Create orders based on pars and business demands

Maintain Food Safety Management Certification

Aplica ya Suscribir Reportar trabajo