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About the Role

This role is responsible for all kitchen functions, including food purchasing, preparation, quality standards, sanitation, and employee training. You will promote and act in a manner consistent with the mission of City Line Bar.

Responsibilities

• Maintain appropriate cleaning schedules for kitchen floors, mats, walls, hoods, equipment, and food storage areas.
• Monitor sanitation practices to ensure compliance with standards and regulations.
• Check the quality of raw and cooked food products.
• Maintain proper food holding and refrigeration temperature control points.
• Control food cost and usage through proper requisition, storage, recipes, and waste control.
• Instruct staff on food preparation, cooking, garnishing, and presentation.
• Work with restaurant managers to create specials and refresh the menu.
• Supervise and coordinate activities of food preparation staff.
• Ensure consistent preparation and service according to restaurant standards.
• Schedule personnel based on business activity, ensuring adequate staffing and meeting labor cost objectives.
• Inspect supplies, equipment, and work areas for conformance to standards.
• Order or requisition necessary food, equipment, and supplies.
• Ensure products are ordered to specifications and received correctly.
• Ensure deliveries comply with restaurant receiving policies.
• Determine production schedules and staff requirements for timely service.
• Check the quantity and quality of received products.
• Prepare and cook foods for regular service and special functions.
• Make employment and termination decisions, including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel.
• Oversee and ensure adherence to restaurant personnel policies and administer corrective action.
• Provide orientation on company and department rules, policies, and procedures to new kitchen employees.
• Oversee continuous training of kitchen employees on equipment, sanitation, first-aid, CPR, proper lifting, and handling hazardous materials.
• Ensure all equipment is clean and in excellent working condition through inspection and preventative maintenance.
• Attend employee meetings and offer suggestions for improvement.
• Coordinate with and assist fellow employees to meet guest needs and support restaurant operations.
• Fill-in for fellow employees as needed to ensure guest service standards and efficient operations.

Requirements

• Be 21 years of age or older.
• Three or more years of back-of-the-house operations and/or experience as an assistant manager in the service or food and beverage industry.
• Able to understand and speak the predominant language(s) of guests.
• Excellent basic mathematical skills.
• Able to work in a standing position for long periods of time (up to 5 hours).
• Able to reach, bend, stoop and frequently lift up to 50 pounds.
• Stamina and availability to work 40 to 50 hours per week.

Work Type

• Full-time

Experience Level

• 3+ years

Salary/Compensations

• Compensation is dependent on experience

About the Company

• City Line Bar