Job purpose

To participate in day to day kitchen
operations by controlling quality of food, labor, inventory of product and flow
of kitchen. Maintain a clean and
sanitary work area.

Essential Functions

To accomplish this job successfully, an individual must be able to perform,
with or without reasonable accommodation, each essential function
satisfactorily. Reasonable
accommodations may be made to help enable qualified individuals with
disabilities to perform the essential function so of the job.

● Oversee and coordinates
activities of food preparation (kitchen, pantry, and storeroom) and purchases
food and kitchen supplies.

● Follows recipes, controls,
portion, and presentation specifications as set by the restaurant

● Specify number of servings
to be made from any vegetable, meat, beverage, and dessert to control portion
costs in a sanitary and timely manner.

● Oversee kitchen staff,
ensure cleanliness of kitchen and equipment.

● Oversee line cooks, tastes,
smells, and observes food to ensure recipes are appearance standards.

● Inventory, storage, and
distribution of food and supplies.

● Purchases food and kitchen
supplies as needed.

● Trains new hires.

● May set prices to be
charged for items with direct supervisor’s approval.

● May plan, change, and
standardize recipes to increase number of servings prepared with direct
supervisor’s approval.

● Track and report any food
waste.

● Prepare and portion foods, and utilize food surpluses and
leftovers.

Qualifications

Minimum two years’ experience in high
volume kitchen. Must be comfortable with
Microsoft word and excel. Must have a
high school diploma or GED equivalent, a professional diploma or food services
management.

Qualifications include:

● Knowledge
of ingredients and kitchen equipment

● Knife/food
preparation skills

● Positive
attitude

● Able
to work well with others

● Ability
to actively attend to, convey and understand the comments and questions of
others.

● Accuracy
– ability to perform work accurately and thoroughly

● Communication,
Oral – Ability to communicate effectively with others using the spoken work.

● Customer
Oriented – Ability to take care of the customers’ needs while following company
procedures.

● Initiative
– Ability to make decisions or take actions to solve a problem or reach a goal.

● Relationship
building – Ability to effectively build relationship with customers and
co-workers.

● Must
possess a valid driver’s license.

● Must
be eligible to work in the United States.

Working conditions

Fast paced environment that can be
extremely hot and cold at various times. Present around sharp objects, hot surfaces and in areas where the floor
may be wet or slippery at times.

Physical requirements

● Required
to work on your feet and stand for 8 hours a day.

● Pick
up 50 lbs or less on a regular base.

● Manually
manipulate food.

● Reach
outward

● Reach
above shoulder

● Bend

● Grasp

● Speak

● Push/Pull

Direct reports