- Prepare, assign and delegate responsibilities for the operation of the various outlets, restaurants and central kitchen
- Implement effective controls of food and labor costs to ensure efficient operation and expenditures stay within budget limitations
- Ensure compliance with all policies and procedures that relate to Food and Service, as well as local, state and federal laws and regulations
- Ensure safety of team members and cleanliness of facility and equipment
- Monitor inventory of food, and supplies to ensure we are meeting par requirements in all areas
- Conduct monthly inventories
- Assist in ordering and receiving necessary food products, and supplies
- Includes cooking, scheduling, training, forecasting, and F&B cost calculations
- Complies with company standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand standards
- Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality
- Evaluates products to assure that quality, price and related goods are consistently met.
- Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
- Provides training and professional development opportunities for all kitchen staff.
- Ensures that representatives from the kitchen and restaurant attend service lineups and meetings.
- Periodically visits dining area when it is open to welcome guests.
- Always supports safe work habits and a safe working environment.
- Performs other duties as directed.
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Assistant Executive Chef - Portland, United States - Petite Provence
Description
Job Description
Job DescriptionSalary: SalaryLa Provence is looking for a creative and proficient in all aspects of the restaurant, Assistant Executive Chef with focus on Evening service. You will be given the keys to maintain control of the kitchen under the direction of our Executive Chef, Efrain Cardenas. This candidate will be responsible for overseeing food production, food purchase specifications and recipes for our evening business which is currently active at 3 locations with potential to expand. Responsible to supervise BOH management teams by developing mutual trust and acting as a support when circumstances call for it. Will be responsible for development and monitoring of food and labor budget while maintaining highest professional food quality and sanitation standards.
This Position will be supported by a Executive Chef and an AM focused Assistant Chef. This will allow this candidate time to oversee, direct, and respond to changes in the daily business. This will be a creative position so prior development experience in required. Spanish and English proficiency preferred.
Salary Compensation Dependent on Experience
401(k) with a company match
Paid sick and vacation time
Supplemental Pay: Monthly Profit Sharing when available as well as sales based incentives
Health insurance (100% Paid for individual)
Other Insurances Available at affordable rates: Life insurance, Dental insurance, Vision insurance, Disability insurance
Evenings
Holidays
Weekend availability
