Responsible for all food production including that used for restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise production staff. Maintain highest professional food quality and sanitation standards.

General responsibilities

He or she is responsible for:

· Hires, trains and supervises kitchen staff

· Responsible for the daily operations of the above-mentioned departments

· Responsible for the staff of the above-mentioned departments including:

· Hire staff and produce all “HR” paperwork and POS information

· Develop and implement training manuals and procedures

· Produce weekly staff schedule

· Produce job description/specifications

· Monitors staff adherence to policies and procedure

· Evaluates job performance of staff; corrects, rewards and disciplines staff

· Ensures that all legal requirements are consistently adhered to including wage and hour and federal, state and/or local laws pertaining to alcoholic beverages

· Plans all food menus and develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality

· Exercises portion control for all items served and assists in establishing menu selling prices while minimizing food costs

· Approves the requisition of all food products and other necessary food supplies

· Establishes controls to minimize food and supply waste and theft

· Cooks or directly supervises the cooking of items that require skillful preparation

· Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles

· Provides training and professional development opportunities for all kitchen staff

· Motivates and develops staff including cross-training and promotion of personnel

· Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas and equipment at all times by establishing and maintaining a regular cleaning and maintenance schedule

· Periodically visits dining area when it is open to welcome members

· Attends food and beverage staff and management meetings

· Undertakes special projects as assigned by the General Manager

Job Type: Full-time

Pay: From $75,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Vision insurance

Shift:

• Day shift
• Night shift

Supplemental pay types:

• Bonus pay

Weekly day range:

• Monday to Friday
• Weekend availability

Work setting:

• Bar
• Casual dining restaurant
• Fine dining restaurant

Experience:

• Culinary Experience: 1 year (Preferred)
• Cooking: 1 year (Preferred)

Work Location: In person

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