Looking for a motivated, organized and skilled sous chef/kitchen manager to join our team. This is an amazing opportunity to work with an excellent leadership team and grow your skills. High volume, fast paced, European inspired full service restaurant. Leadership skills, stability, reliability and strong work ethic a must. Positive attitude and ability to lead a team are required and one of the most important parts of this role. Responsible for kitchen functions to support Executve Chef and team including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, sanitation and cleanliness. Previous leadership experience in the kitchen required.
Activities & Responsibilities
Promote, work, and act in a manner consistent with the core values of Monkless Belgian Ales
Responsible for maintaining appropriate cleaning schedules for kitchen floors, walls, hoods, other equipment and food storage areas.
Monitor sanitation practices to ensure that employees follow standards.
Check and maintain proper food holding and refrigeration temperature control points.
Par management and ordering responsibilities of food and other restaurant supplies.
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Supervise or coordinate activities of cooks and back of house staff.
Ensure that all food and products are consistently prepared and served according to the restaurant s recipes, portioning, cooking and serving standards.
Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Inspect supplies, equipment, and work areas to ensure items are maintained and in proper working order.
Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.
Ensure that product is ordered in accordance with the restaurant s receiving policies and procedures.
Support Executive Chef in planning, budgeting, or purchasing for all operations.
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.
Provide orientation of company and department rules, policies and procedures to new kitchen employees.
Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, proper lifting and carrying techniques, and handling hazardous materials.
Demonstrate new cooking techniques or equipment to staff.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant s preventative maintenance programs.
Prepare all required paperwork, including checklists and schedules in an organized and timely manner.
Attend all scheduled employee meetings and offers suggestions for improvement.
Coordinate with and assist fellow employees to meet guests needs and support the operation of the restaurant.
Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.