Manage a diverse team of line cooks and Kitchens Supervisors.
Responsible for the end-to-end employee life cycle of team members in their vessel. This includes support of hiring process, development, scheduling, performance management and engagement of our team members.
Meet or exceed food and vessel safety, sanitation, quality, delivery and particularly food beverage health code compliance.
Accountable for vessel KPI performance in coordination with local leaders and company direction.
Create a work environment that makes REEF a great place to belong.
Understand how to manage costs and maximize revenue at vessel level.
Ensure the safety of all operations, particularly food and beverage health code compliance.
Ensure the operational efficiency of the vessel, including maintenance, security and utilities oversight.
What We Want From You:
Operational experience preferably at hospitality, food and beverage.
Excellent understanding of various cooking methods, ingredients, equipment and procedures to lead a team of line cooks and kitchens supervisors.
Strong organization and communication skills; experience managing people and working collaboratively across multiple levels, and functions.
The Line Cook is a self-starter with leadership qualities who thrives in a fast paced, growing environment.
Primary Duties and Responsibilities
Sets up stations with all necessary supplies.
Handles, stores and rotates all products properly.
Cooks menu items in cooperation with the rest of the kitchen staff.
Always follows supervisors’ direction.
Follows proper cooking techniques for all dishes.
Ensures food quality and timeliness.
Practices correct food handling and food storage procedures according to company and state regulations.
Complies with all nutrition, sanitation and safety regulations and standards.
Maintains a positive and respectful approach with everyone.
Reports all unsafe working conditions, operational needs and equipment or aspects of the kitchen in need of repair to management.
Other duties as assigned and modified at manager’s discretion.
KNOWLEDGE, SKILLS AND ABILITIES:
Operational knowledge of hospitality equipment
Ability to multi-task and prioritize
Ability to work under pressure
Accuracy and speed in executing assigned tasks
Excellent understanding of various cooking methods, ingredients, equipment and procedures