JOB SUMMARY
Manages the operation of a specific kitchen under the direction of the Executive Sous Chef and Executive Chef, as a working chef. Oversees the preparation of food and inventory levels of the kitchen. May be responsible for scheduling, training and daily managing of employees. Familiar with a variety of the field's concepts, practices and extensive culinary experience. Will perform a variety of tasks, Leads and direct the work of others. Wide degree of creativity, reliability and self motivation are expected
.ESSENTIAL JOB FUNCTIONS:
1.Works and manages the staff and daily business of kitchen to ensure complete customer satisfaction.
2.Daily supervision of staff to include input for performance reviews, counseling, awards, and recommended disciplinary action as instructed by Manager or Chef, training/coaching, operational orientation, staff development and assists with scheduling.
3.Assists on special projects, banqueting, menu development, costing, food purchasing, EDR food is monitored and other duties as assigned by supervisors.
4.May be assigned to problem areas or to cover management voids. Is expected to recommend and institute appropriate change to remedy management or customer concerns.
5.Creates prep lists, daily specials and recipes for outlets. Keeps track of BEO's and special events.
6.Works closely with Warehouse and Food Buyer to ensure proper items are ordered and received.
7.Works to ensure accuracy of Eatec Inventory System, assists to use system to potential.
8.Trains new hires making sure that all points in Culinary Training Manual are completed.
9.Assists with Inventories and keeps Wildhorse pricing information confidential.
10.Promotes a clean, safe and healthy work environment for employees and guest. Addresses critical needs immediately and professionally.
11.Covers cooks shifts and schedule gaps as needed. Is competent in all areas of kitchen.
12.Complies with regulatory laws, Employee Handbook, department policy and procedures, safety codes, etc.
13.Ensure that operation of equipment, tools, and materials are handled in a safe manner and in accordance with manufacturers guidelines.
14.Promote internal guest service standards through courteous and respectful behavior.
15.Assist in managing and maintaining budgeted food cost and labor costs.
16.Works to make sure FIFO and proper labeling and dating are being done.
17.Ensures recipe, checklists, and production books are current and in use to ensure consistent great product.18.Supports F&B and the Wildhorse common purpose through daily actions.
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