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POSITION SUMMARY:

To oversee the preparation, cooking, and presentation of meals in a restaurant. Duties associated with this role including directing cooks in their area in preparing, cooking, and presenting culinary dishes; enforcing strict health and hygiene standards in the kitchen; and troubleshooting any problems that may arise.

ESSENTIAL FUNCTIONS:

10% Monitor and control all food production in the restaurant and ensure of its quality during preparation and service execution

10% Oversees the daily kitchen operations of the restaurant and ensure its culinary readiness for service.

5% Assist in developing menu in collaboration with Sous Chef, Executive Sous Chef and Executive Chef.

Assist in monitoring and controlling all food production and ensuring all recipes are constantly followed by cooks

5% Oversee the preparation of ingredients that should be frequently available (vegetables, spices etc.)

5% Put effort in optimizing the cooking process with attention to speed and quality

5% Assist with continually train and update staff.

5% Ensure adequacy of supplies at the cooking stations.

5% Provide administrative assistance to the Sous Chef as needed

5% Ensure that all kitchen equipment is in good working order.

5% Direct proper maintenance of kitchen coolers and freezers (food product rotation, food product storage, sanitation, labeling, etc.)

5% Ensure safe working environment and techniques in the kitchen.

5% Model and promote good working relationship with Front of the House managers and staff.

5% Meet daily with servers and kitchen staff to communicate menu changes, discuss and resolve operational challenges.

5% Understand and effectively communicate expectations to direct reports, and ensure expectations are met while adhering to proper guidelines. Hold direct reports accountable.

5% Responsible for control of sign-in/sign-out procedures for kitchen staff; including but not limited to: keys and vehicles.

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Big Cedar LLC

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