Directly responsible for all kitchen functions including food purchasing, preparation, and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control, and sanitation.
Duties & Responsibilities:
1. Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
2. Make employment and termination decisions including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
3. Provide orientation of company and department rules, policies, and procedures and oversee training of new staff.
4. Fill in where needed to ensure guest service standards and efficient operations.
5. Prepare all required paperwork: including forms, reports, and schedules in an organized and timely manner.
6. Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
7. Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.
8. Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition, with deliveries performed in accordance with the restaurant’s receiving policies and procedures.
9. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
10. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
11. Schedule labor as required by anticipated business activity, ensuring all positions are staffed when needed, and labor cost objectives are met.
12. Be knowledgeable of restaurant policies regarding personnel, and administer prompt, fair, and consistent corrective actions for violations of company policies, rules, and procedures.
13. Oversee and ensure training of kitchen personnel in safe operation of all kitchen equipment and utensils, and in cleanliness and sanitation practices.
14. Maintain appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
15. Check and maintain proper food holding and refrigeration temperature control points.
16. Provide safety training in first aid, CPR, lifting and carrying objects, and handling hazardous materials.
Qualifications:
* A minimum of 5 years of experience in varied kitchen positions, including food preparation, line cook, fry cook, and expediter.
* At least 6 months experience in a similar capacity.
* Must be able to communicate clearly with managers, kitchen and dining room personnel, and guests.
* Ability to reach, bend, stoop, and frequently lift up to 50 pounds.
* Ability to work in a standing position for long periods (up to 9 hours).
* ServeSafe or Food Handler’s certification (or willing to attain), and a workplace sexual harassment certificate.
At Emmett’s Brewing Company, we provide training to ensure your success. You will be a vital part of each guest’s experience, with a focus on quality food, onsite brewed beer, and friendly service. Our high standards are maintained through dedicated staff who share our values and commitment to excellence.
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