- Oversee day-to-day culinary operations
- Coordinate food and kitchenware orders
- Check freshness and quality of ingredients
- Assist in the development of menu items
- Standardize recipes and plate presentations
- Work with management to create a memorable experience for guests
- Serv-safe certification required
- Previous experience in culinary arts, cooking, or other related fields
- Knowledge of cost and labor systems
- Execute and share all Food and Beverage Dept. policies and procedures.
- Interview and hire quality kitchen employees.
- Evaluate job performance and administer annual reviews of all kitchen employees.
- Administer corrective counseling actions regarding all kitchen employee's job performance.
- Orders food & beverage supplies needed for all kitchens.
- Must be able to work every station and train employees for every station.
- Must be able to work as a kitchen employee and/or in the absence of a regular kitchen employee.
- Help control all food specifications: taste, appearance, presentation, portion control and quality.
- Ensure employee safety and sanitation procedures.
- Must display proper communication between all chefs and cooks regarding completion of all tasks.
- Must be able to use the property Systems for ordering.
- Must be able to do scheduling.
- Maintain a budgeted food cost and labor cost.
- Assist with the development of all menus and create new food items.
- Give direction and develop all kitchen supervisors.
- Assure that all kitchen employees follow proper dress codes.
- Oversee training of all kitchen employees.
- Visit with guests a minimum of five minutes every hour.
- Ensure that all Team Members are knowledgeable of and adhere to all Smoke On The Water Service Standards.
- Always conduct yourself in a professional manner by following the policies and procedures of Smoke On The Water.
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Description
Job Description
Job DescriptionWe are seeking a Sous Chef & Line Chef to join our team You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation.
Position Summary:
To be a leader in the kitchen and oversee all kitchen staff and all food prepared. Ensure efficiency and quality from standardized recipes. Serv-safe certified, sanitation.
Responsibilities:
Qualifications: