Prepare menu items and daily specials according to standard recipes and specifications to ensure consistency. Conduct quality control line checks for each meal period.
Supervise kitchen operations, including station preparation and food production.
Collaborate with the Front of House manager to train service staff on cooking techniques for menu items.
Confirm menu changes with the supervisor.
Oversee the cleaning of equipment immediately after use and general kitchen cleanliness.
Follow directives from the Executive Chef and Executive Sous Chef.
Perform line, banquet, and prep duties as needed.
Provide input on functions, menus, policies, and scheduling.
Maintain paperwork and collaborate with the Executive Sous Chef on daily prep and production targets. Assist in creating training materials with pictures and menu descriptions.
Develop daily workflow plans for a la carte restaurant cooks.
Write and update recipes.
Assist in adjusting staffing levels based on business needs.
Understand banquet operations and stay informed about daily events.
Support hiring, training, and management of culinary staff, ensuring they meet job expectations.
Attend kitchen and food & beverage planning meetings.
Fill in for the Executive Sous Chef as needed.
Assist with ordering supplies.
Be prepared to work over 40 hours per week.
Perform additional duties as assigned by supervisors and management.
Education/Experience:
5-8 years minimum culinary experience required. Experience with all kitchen equipment. Working knowledge of food safety and sanitation standards.