About the role
Description
- As a Kitchen Manager/Chef you will be tasked with working efficiently in a fast-paced kitchen environment to produce high-quality food according to company standards. You will also be responsible for managing back of house of schedules, vendors, communicating menu changes and inventory. Prior experience is a must.
- Primary Responsibilities: Manage all back of house operations efficiently and effectively (scheduling, vendors, inventory)
- Supervise and coordinate all food preparation to ensure high-quality, properly-prepared products
- Maintain strict sanitation and safety standards
- Execute all menus effectively ensuring quality food is provided to our guests
- Have a positive, professional attitude that contributes to a favorable environment for other employees and guests
- Focus on providing the highest possible quality of guest service
- Ability to lead a back-of-house team and promptly, professionally handle issues as they arise
- Availability to work a flexible schedule that will include weekends and holidays
- Enforces employee uniform, cleanliness and personal hygiene standards
- Provides ongoing feedback to kitchen staff
- Complete daily check to ensure food quality and recipe adherence
- Will keep manager fully informed of all issues and takes corrective action where necessary or suggests alternative courses of action.
Requirements
Job Qualifications: 2+ years sous chef experience
Experience managing a team
Four-year degree (preferred)
Culinary Degree (preferred)