Summary of Responsibilities:
Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:
- Consistently offers professional, engaging and friendly service
- Must be able to understand and adjust recipes according to business levels.
- Have a working knowledge of properly storing, rotating and maintaining products.
- Carries out any other duties as may be assigned.
- Constantly checks quality and quantities of product on all stations and is able to give direction to cooks on correcting mistakes. Communicates any potential issues to Sous Chef or Chef.
- Responsible for supporting other stations during peak business volume. Must have organizational and operational knowledge of all kitchen stations to be able to provide support.
- Strong organizational skills, able to work with cooks maintain walk-ins and shared areas. Responsible for the shared upkeep of delivery logs, temperature logs and other health and safety documentation.
- Excellent interpersonal skills, and able to communicate clearly. Must have a strong grasp of the culture of professional communication through company email.
- Expected to support other culinary departments as needed.
- Able to supervise cooks and give clear direction and training.
- Must motivate the team and inspire others
- All tasks are completed with 100% attention to detail
- Must be flexible and willing to work in working all areas of the kitchen
- Takes on leadership responsibilities without being asked.
- Is able to delegate tasks and follows up with cooks on completion of work.
- Is highly motivated, able to work alone and give direction to others.