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About the Role

Participate in day-to-day kitchen operations by controlling food quality, labor, inventory, and kitchen flow. Maintain a clean and sanitary work area.

Responsibilities

• Oversee and coordinate activities of food preparation (kitchen, pantry, and storeroom) and purchases food and kitchen supplies.
• Follow recipes, control portion, and presentation specifications.
• Specify number of servings to be made from any vegetable, meat, beverage, and dessert to control portion costs in a sanitary and timely manner.
• Oversee kitchen staff, ensure cleanliness of kitchen and equipment.
• Oversee line cooks, taste, smell, and observe food to ensure recipes meet appearance standards.
• Manage inventory, storage, and distribution of food and supplies.
• Purchase food and kitchen supplies as needed.
• Train new hires.
• May set prices with supervisor approval.
• May plan, change, and standardize recipes with supervisor approval.
• Track and report any food waste.
• Prepare and portion foods, and utilize food surpluses and leftovers.

Requirements

• Minimum two years of experience in a high-volume kitchen.
• Comfortable with Microsoft Word and Excel.
• Must possess a valid driver's license.
• Must be eligible to work in the United States.

Skills

• Knowledge of ingredients and kitchen equipment
• Knife/food preparation skills
• Positive attitude
• Able to work well with others
• Ability to actively attend to, convey and understand the comments and questions of others.
• Accuracy – ability to perform work accurately and thoroughly
• Communication, Oral – Ability to communicate effectively with others using the spoken word.
• Customer Oriented – Ability to take care of the customers’ needs while following company procedures.
• Initiative – Ability to make decisions or take actions to solve a problem or reach a goal.
• Relationship building – Ability to effectively build relationships with customers and co-workers.

Experience Level

• Minimum two years’ experience in high volume kitchen

Education Level

• High school diploma or GED equivalent
• Professional diploma or food services management