Overnight Shift Supervisor/ Chef - Denver, United States - Iacofano Group, LLC

Iacofano Group, LLC Denver, United States

3 weeks ago

Description

Summary of Position

Iacofano's is seeking a strong Sous Chef candidate with the desire for upward movement.

Job Responsibilities and Duties:

Staffing:

Staffing:

Maintains accurate labor cost
Maintains a level of staffing to accurately and efficiently produce orders in a timely manner
Knows and understands what kitchen positions are needed, the scheduling void they will fill, starting hourly or salary and how they will effect the budget
Places employment adds that properly portray the needs of the position and what is required of the position
Ensures that proper paperwork, orientation and time clock procedures are in place before the employee starts
Properly names the employees position, pay rate for the position and trains the employee to perform efficiently and accurately with minimal supervision
Creates work schedules and relays the information to the employees in a timely manner, at least 5 days prior to changes in the schedule
Monitors clocking in and out of employees daily to keep accurate records; knows why an employee would be receiving overtime
Maintain and Communicate an on call system of qualified cooks to fulfill the needs of our customers every day of the year 24 hours a day.
Product & Inventory
Maintains accurate food cost
Orders using the proper systems that Iacofano's deems necessary to create the most accurate inventory and product consistency
Accurately orders all necessary products to produce for upcoming, unforeseen and forecasted orders
Reduces store runs on regularly used products
Properly receives supplier orders; checks for quality and rejects unacceptable product ; makes sure that invoices are properly marked when receiving goods
Handles, stores and rotates all products properly using FIFO
Portions products consistently for speed and accuracy whether it's frozen, refrigerated or room temperature product
Maintains & calculates monthly (4-week) inventory

Recipes:

Develops recipes using equipment and staffing available
Records & documents new or changes to recipes to the corporate office through pictures, proper measurements & preparation notes
Properly trains staff on recipes and demonstrates the proper methods so that the staff can reproduce the recipe unsupervised
Monitors that recipes are being replicated properly with the best presentation possible, customers eat with their eyes first

Production:

Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment
Assumes 100% responsibility for quality of products served
Uses systems that allow employees to accurately plate products for consistency; ex. set number of chicken tenders per row in a hotel pan or set number of rolls per sheet pan for baking. This allows for counting a number of pans by using simple multiplication to compute the total number of pieces
Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures

Sanitation:

Maintains a clean and sanitary work stations, walls, shelving and flooring including but not limited to tables, shelves, grills, broilers, fryers, pasta cookers, saut burners, convection ovens, flat top range, refrigeration equipment any/and all other equipment
Ensures and monitors that employees are following proper sanitation to prevent cross contamination, proper storage of product and proper employee hygiene
Knowledge of DHEC Regulations. Maintains DHEC Standards for Cleanliness, Food Storage Temperatures, Cook Temperatures, etc... at or above a score of 95
Works towards making the kitchen and facility a FDA audited kitchen.
Responsible for closing the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen
Maintains ServSafe Certification

Employee:

Monitors & documents employee attendance issues
Monitors, resolves & documents employee disciplinary actions against company policies set forth in the Iacofano Group, LLC Employee Handbook.
Maintains employee performance reviews at 90 days, 6 months & with any changes in job descriptions and properly relays them to the Director /Office for approval
Cross trains employees with the ability and motivation in one or more positions in the kitchen to shift labor when necessary & to cover shortages
Creates, schedules & maintains a monthly kitchen meeting
Reviews notes from the previous meeting on goals
Encourages employees to bring suggestions for improvement

Meeting topics to include but not limited to:

Customer compliments & complaints
Next months specials Creates goals for the next month
Next months goals
Order accuracy
Needs for improvement
Sanitation & organization of the kitchen and storage areas
Encourages employees through positive reinforcement
Information Technology
Understand and be willing to be trained on company email, software, ordering and inventory systems
Exclusively use the software for inputting orders and inventory
Use company email for communication

Requirements

Complete knowledge of a kitchen to include all stations from Sautee to broil and salads,
How to garnish and what foods to garnish with what items.
Train others how to properly do there job.
Does well under pressure
Neat and orderly
Train staff
Experienced in ordering and receiving
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Be able to work in a standing position for long periods of time (up to 10 hours)
ServSafe Certified

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