TRAD ROOM IS LOOKING FOR MOTIVATED CHEF
Qualifications :
3+ years’ direct or equivalent experience at a high-volume restaurant or fine dining restaurant
2+ years as a Sous-Chef or above position
5+ years’ work experience in NYC
Fluent in the English language: ability to read, write and comprehend instructions
Move, lift, carry, push, pull, and place objects weighing 20 pounds without assistance
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity
Stand, sit, or walk for an extended period or for an entire work shift
Reach overhead and below the knees, including bending, twisting, pulling, and stooping
Tasks
5-6 days physical work in the kitchen
Follow and conduct implementation of new recipes
Work along with recipe creators
Conduct regular cleaning including main prep area
Walk in fridge regular cleaning
Make all BOH schedules
Allergens with New Recipes
Food Cost - recipes
Who we are looking for:
Continue to build, develop and train a high-performance team
Extensive knowledge of Japanese Cuisine
Perform creating Japanese cuisine with high standard levels
Follow Due dates and perform finalizing projects
Be an ambassador and champion of team culture
Actively find growth opportunities for the business and employees
Sustainably maintain and monitor key financial controls
Flexibility to work within all stations
Self-starter with capacity to follow through on tasks
Drive and influence creativity on the menu in collaboration with owners and managers
Maintain the venues conceptual vision of creative identity
Sustainably manage stock while adhering to food cost KPIs
The ability to multitask at all points during your work day.
Must be available 5-6days
Responsibilities
Headchef is responsible for menu development, employee development & relations, food costs and budgeting, food safety & sanitation, and management of repair & maintenance within the kitchen
Food Cost & Budgeting
Organizing Recipe
Updating Allergens
Develop and Implement Sourcing & Purchasing practices & strategies
Invoice organization & “life cycle.”
Provide costing information
Cost of goods awareness
Managing vendor relationships
Waste awareness & utilization
Inventory management
Spending within budget constraints
Product cross utilization
Staff all Line Cooks in accordance with company recruitment procedures
Ensure all techniques and methods are sound, implemented and maintained
Monitor efficiency, productivity, and workflow
Ensure all staff operate according to Company policy
Team with GM and HR for any/all discipline, training and “coach counsel” opportunities
Monitor efficiency, productivity, and workflow
Flex staffing to seasonal trends and scaling labor to revenue
direction-Leadership development, Efficiency & effectiveness, and Monitoring goals and growth
Food Safety & Sanitation – Maintains adherence to uniform, grooming and personal hygiene standards and expectations per Standard of Operating Procedures and New York City Department of Health Standards for self and team
Inspection preparedness
Follow proper food safety practices in all BOH as well as assist FOH
Repair & Maintenance
Keep the kitchen and applicable equipment in working order
Educate staff in proper use & care of equipment
Follow up with the Engineering Dept. & vendors about repair status
Develop and maintain Company standards
Motivation, setting & driving team goals
Adherence to posted schedule and arrival time and attendance at mandatory meetings
Remain in stationary position for extended periods of time