About this role
JOB DUTIES AND RESPONSIBILITIES
- Prepare food items from mise en place to finished products according to established recipes, outlet standards, and presentation requirements, ensuring consistent quality, value, and guest satisfaction.
- Plan, coordinate, and execute daily food production according to anticipated business levels while monitoring inventory, controlling waste, and maintaining food and labor costs.
- Ensure all food is prepared according to established recipes, portion sizes, quality standards, and departmental policies and procedures.
Supervise, train, and provide direction to back-of-house (BOH) employees, including Lead Cooks, Cooks, and Stewards, to ensure efficient kitchen operations and consistent food quality.
- Oversee daily kitchen operations, including food preparation, cooking, plating, production schedules, and timely delivery of meals in accordance with outlet standards.
- Assume responsibility for supervising kitchen personnel and stewarding operations in the absence of the F&B Manager and/or Sous Chef, as assigned.
- Monitor staffing levels and assign kitchen duties according to business volume to maintain productivity, control labor costs, and meet operational needs.
- Assist management with training, performance evaluations, coaching, and counseling to develop a skilled, productive, and cohesive kitchen team.
- Maintain clean, organized, and sanitary kitchen, food preparation, storage, and dishwashing areas in compliance with applicable sanitation laws, health regulations, food safety standards, nutrition practices, OSHA requirements, and company policies.
- Ensure proper food storage, labeling, rotation, temperature control, and handling procedures are followed to maintain food safety and prevent waste.
- Monitor kitchen equipment and supplies, report maintenance needs, and ensure equipment is used safely and properly.
- Assist management in implementing and enforcing established kitchen procedures, workplace safety practices, and regulatory requirements.
- Ensure all required licenses, certifications, and company training are maintained and completed as applicable to the position.
- Accept assignments in other Food & Beverage positions requiring the same type of license, as operational needs dictate.
- Perform other duties and responsibilities as assigned by management.
DETAILED DESCRIPTION OF EXPERIENCE OR EDUCATIONAL REQUIREMENTS
- High school diploma or GED equivalent preferred.
- Minimum of three years of experience in an upscale restaurant, banquet kitchen, or comparable culinary operation.
- Minimum of one to three years of kitchen management or supervisory experience and/or a degree in a related field.
- Ability to obtain and maintain all required licenses and certifications.
- Must successfully complete all required company training.
- Demonstrated knowledge of food preparation, cooking techniques, established recipes, portion control, food presentation, and kitchen production standards.
- Knowledge of food safety, sanitation procedures, proper food storage, temperature control, and applicable health and safety regulations.
- Strong leadership, communication, organizational, and problem-solving skills, with the ability to supervise kitchen staff and coordinate daily back-of-house operations.
- Ability to monitor inventory, control food and labor costs, minimize waste, and maintain productivity in a fast-paced kitchen environment.
- Ability to work effectively as part of a culinary team while maintaining high standards of food quality, cleanliness, safety, and operational efficiency.
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