Oversee and administer training and development of kitchen personnel.
Attend all scheduled employee/BEO meetings and brings suggestions for improvement.
Work with Culinary Management to plan, price, and implement menu items.
Work with Event Planners, food team, FOH team to plan and successfully execute all events.
Meet weekly with the General Manager.
Schedule labor as required by anticipated business activity.
Prepare all required paperwork, orders, inventories, forms, and other reports in an accurate manner.
Is knowledgeable of kitchen policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures. Review all possible issues with manager.
Assist management with employment and termination decisions including interviewing, hiring, evaluating, and disciplining kitchen personnel, as needed.
Identify and manage staff projects.
Ensure security, functionality, and proper handling of company property in the department.
Ensure that all products are accurately ordered, delivered, and received.
Monitor and control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
Open and close the kitchen properly and follows the opening/closing checklist for kitchen stations. Assist others in closing the kitchen.
Maintain a clean and sanitary workstation area including all kitchen equipment.
Check and maintain proper food holding and refrigeration temperature control points.
Ensure that all equipment and food storage areas are kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Assume 100% responsibility for the quality of products served.
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
Assist in food prep assignments during off-peak periods as needed.
Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
Prepare food items for broiling, grilling, frying or other cooking methods by portioning, battering, breading, seasoning, and/or marinating.
Follow proper plate presentation and garnish set up for all dishes.
Assist in the creation of unique caterings for high end clients.
Create and implement approved weekly features that may not be on the regular menu.
Interact professionally by using Spare Time Service Standards (Code S.E.R.V.E.).
Serve guests utilizing Spare Time Entertainment’s Steps of Service.
Respond personally to guest questions and complaints