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 and cleanliness.
Duties & Responsibilities:
* Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
* Make employment and termination decisions including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
* Provide orientation of company and department rules, policies, and procedures and oversee training of new staff.
* Fill in where needed to ensure guest service standards and efficient operations.
* Prepare all required paperwork: including forms, reports, and schedules in an organized and timely manner.
* Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
* Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
* Ensure that all products are ordered according to predetermined specifications and received in correct unit count and condition, with deliveries performed in accordance with the restaurant’s receiving policies and procedures.
* Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
* Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
* Schedule labor as required by anticipated business activity, ensuring all positions are staffed when needed and labor cost objectives are met.
* Be knowledgeable of restaurant policies regarding personnel, and administer prompt, fair, and consistent corrective action for violations of company policies, rules, and procedures.
* Oversee and ensure training of kitchen personnel in safe operation of all kitchen equipment and utensils, as well as cleanliness and sanitation practices.
* Maintain appropriate cleaning schedules for kitchen floors, mats, walls, hoods, equipment, and food storage areas.
* Check and maintain proper food holding and refrigeration temperature control points.
* 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.
* Be able to reach, bend, stoop, and frequently lift up to 50 pounds.
* Be able to work in a standing position for long periods (up to 9 hours).
* ServeSafe or Food Handler’s certification (or willingness to attain), and a workplace sexual harassment certificate.
At Emmett’s Brewing Company, we will provide the training needed for success. We value our high standards of quality food, onsite brewed beer, and friendly service, which can only be maintained through dedicated staff sharing our values and commitment to excellence.
We offer comprehensive training and support, ensuring you understand our operating procedures and standards. Our mission is to enrich the lives of our guests and employees through superior quality, legendary service, sales growth, cost controls, and a family-like environment. We believe our employees are our most valuable resource, and our success depends on creating and retaining a team capable of delivering exceptional dining experiences every time.
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