- Maintain consistency and high quality of all food products as well as customer service.
- Responsible for all kitchen staff.
- Responsible for organization and cleanliness of all areas and aspects of kitchen.
- Keep track of all cooler/freezer temperatures throughout each shift ensuring that the temperatures stay within the appropriate range.
- Check all coolers throughout shift and make sure that they are swept and mopped.
- Ensure proper rotation, wrapping, and labeling of all ingredients to prevent food waste.
- Control all inventory; complete inventory counts and key into computer for COGS calculation at the end of each inventory period.
- Cost out and complete weekly transfers to and from The Den, Agua, and the Buffet.
- Cost out, complete, and report all waste at the end of every week.
- Maintain general knowledge of commercial kitchen operations required.
- Establish prep list and ensure it is completed by staff.
- Cross-utilize all products and left over products after prepping. For example, use the center of onion rings for diced onions rather than throwing them out.
- Ensure all recipes and service specifications are followed by all FOH and BOH kitchen staff.
- Assist in the preparation, execution and serving of all menu items to ensure proper ticket times and guest service.
- Send emails to Cook III(s), Chef, and Manager summarizing shift details.
- Cost out specials and menu items when needed.
- Ensure that all crewmembers complete the tasks assigned to them.
- Handle all issues in kitchen in a professional and organized manner.
- Supervise and guide kitchen staff in keeping a sanitary and organized kitchen, cooler and workspace.
- Make sure that all crewmembers are wearing gloves at all times, wearing the proper hair restraints and sanitizing their work station throughout their shift.
- Ensure that cool down charts, cleaning lists, waste logs, transfer logs, temp logs and prep lists are followed.
- Adjust par levels depending on business and make sure that they are maintained.
- Make sure the line is stocked throughout each shift along with Cook II's.
- Work with Chef to keep the overall morale in the kitchen positive.
- Inspect all received items making sure that they are of the highest quality.
- Set up tasting for new menu items detailing each product, each product's price and the decision made by the managerial staff.
- Conduct interviews and administer questionnaire to new hires.
- Fill out all the proper paperwork and forms for new hires as well as for terminations.
- In charge of making sure that all new staff are properly trained and informed of Treasure Bay's expectations and policies.
- Complete annual evaluations on crewmembers. Once submitted for review, evaluations are given to crewmembers and explained.
- Complete weekly schedule for BOH staff in response to any PTO, terminations, suspensions, or callouts for a 24 hour period. Schedules are completed each Thursday and posted in the kitchen. Always stay ahead on the schedule by one week.
- Communicate with arriving shift relaying any prep items that are needed, problems that may have arose the previous shift and expectations for that shift.
- All other duties as assigned.
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Description
Job Description
Job DescriptionSUBJECT: The Den/blu Sous Chef
This position is primarily swing shift hours
TASKS:
The following activities are normally required to perform these functions: walk, stand, bend, read, write, and eye to hand coordination, depth perception and effective verbal communication.
HAZARDS: Includes, but are not limited to: back strain, high noise level, exposure to smoke, heat and sore feet.