Top 429991 Staff Operations Jobs

Kitchen Supervisor
Deck. —Honolulu, HI
- $21 - $24 an hour
- Extended hours
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- English
- Mid-level
- Health insurance
- Paid time off
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Operational Control Manager
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Head Pastry Chef
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Sous Chef
SORELLE ITALIAN MARKET —Long Grove, IL
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Kitchen Supervisor

Deck.
Honolulu, HI

Quick Apply

Job Details

Full-time
$21 - $24 an hour

Benefits

Health insurance
Paid time off
Employee discount

Qualifications

Kitchen health and safety standards
Pre-cooking preparation
Teamwork
Guest relations
Food service health code compliance
Team supervision
English
Food safety sanitizing procedures
Kitchen stations
Food Handler Certification

Full Job Description

POSITION SUMMARY:

Primarily responsible for raising the quality of (1.) the food in taste, presentation, efficiency in cooking regardless of business hours (breakfast, lunch, dinner), (2.) set a positive example and teamwork for the kitchen and front of house, (3.) help raise guest satisfaction under the direction of the Chef de Cuisine and Sous Chef, (4.) cooperate with the Chefs to control food and labor costs, (5.) provide Chefs the timely and quality preparation of foods using a variety of equipment and utensils in an effort to continuously operate a highly regarded restaurant on a local and national level, (6.) maintain the cooking environment clean and safe for all staff members and flexibly take on various culinary tasks as they arise, (7.) receive instruction/guidance from the Chefs.

ESSENTIAL JOB FUNCTIONS:

Supports the Chefs in management of employees including having leadership, setting an example of strong teamwork in the restaurant, supervising employees, and controlling labor costs.
Supports the Chefs in controlling food costs by being aware of daily and monthly inventory and food usage.
Reports to the Chef of daily progress and incidents in detail and in a timely manner.
Capable of preparing, cooking, plating, and garnishing every station’s food according to the Plan Do See recipe.
Work and support all kitchen line stations (stations of the Line Cook I, Line Cook II, Line Cook III) including supporting the dishwashing station as needed and prepare the necessary ingredients for the assigned station on a daily basis.
Demonstrate advanced culinary technical skills in food preparation and use of equipment for a four-star fine dining.
Follow all specifications by the Chef and according to recipe and standards to properly and efficiently cook and plate all food items in high quality, taste, presentation, including accommodation special guest requests, within specified time limits.
Check and prepare ingredients as soon as arriving at work, to prepare for a smooth operation for that day and next day.
Responsible for checking the quality of the food, including freshness of every ingredient, prepared food, and confirming all dishes from all line stations are made, plated, and garnished according to the Plan Do See recipe and standards.
Responsible for checking and maintaining proper temperatures throughout preparation, cooling, holding and serving of food items including adjusting thermostat controls to regulate temperatures.
Observes and tests food being cooked by tasting, smelling and piercing with a cooking utensil to determine that food is cooked properly, according to PDS specifications.
Must strive to become perfectly skilled and master the foods of every station, from prepping the sauce, always having necessary tools cleaned and ready, to cooking and plating the dish as expected by Plan Do See standards.
Inform the Managers of supplies that need to be requisitioned.
Inform the Managers of any foreseeable shortages before food items run out.
Rotates product according to “First In, First Out” to maintain shelf-life standards.
Stock/restock and supply storage areas as needed, to accommodate business needs.
Minimize waste and maintain controls to attain forecasted food cost.
To communicate all guest requests to an appropriate cook in a timely and professional manner.
Clean and organize workstations and surrounding areas to maintain the sanitary and safe environment.
Assist stations and dishwashers as needed, and or perform duties when an employee of that assignment is not present.
Maintain effective working relationships with food and beverage management, staff and all departments.
Thinks ahead and is capable of considering the staff that will be working afterwards; “leave PM shift for success.”
To follow all company/kitchen safety rules, policies, and procedures.
Strict adherence to health department and food handling guidelines
To immediately report all suspicious occurrences and hazardous conditions.
Present a professional appearance and in uniform at all times.
Always communicates professionally within the workplace context; verbally, non-verbally, visually, and digitally.
Set a positive example to colleagues, show cooperation and leadership.
Maintain regular and consistent attendance and punctuality, with or without reasonable accommodation.
Other duties as assigned.

*Job description may be revised at any time.

REQUIRED LICENSE/QUALIFICATIONS:

Cold line: Minimum of 1 years of experience as prep cook or a combination of education and work experience.
Hot/Sauté line: Minimum of 1 years of experience as a line cook or a combination of education and work experience.
4 or 5 star background, knowledge and ability to implement such standards (Preferred).
Previously worked with multi-unit operations from fine dining to casual (Preferred).
Valid HI Food Handlers card
Must be able to work nights, weekends and some holidays.
Must be able to speak, read and understand basic cooking directions in English.
Understanding and knowledge of safety, sanitation and food handling procedures.
Knowledge of kitchen operations and production.

SKILLS/APTITUDES:

Strong guest service orientation.
Good communication skills (verbally interacts with management and team members.)
Possess excellent knife skills and be able to operate basic kitchen equipment.
Ability to work in a team environment.
Ability to accept constructive criticism and work calmly and effectively under pressure.
Guest service orientation and commitment to quality service.
Have problem solving abilities, be self-motivated and organized.

PHYSICAL REQUIREMENTS:

Ability to speak and hear, vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
Constant standing and walking.
Be able to work in a standing position for extended periods of time.
Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds.
Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.
Regularly required to use hands and frequent washing of hands.

WORK ENVIRONMENT:

Generally, in an indoor setting.
Work is performed in the kitchen area with exposure to heat, cold, fumes, and steam.
Will be using a computer occasionally.
Varying schedule to include evenings, holidays and extended hours as business dictates.
The work environment is usually moderate to loud.
Work flexible hours that may include early mornings, evenings, weekends, nights and/or holidays.

Job Type: Full-time

Pay: $21.00 - $24.00 per hour

Benefits:

Employee discount
Health insurance
Paid time off

Ability to Commute:

Honolulu, HI 96815 (Required)

Work Location: In person

Quick Apply

Refine Your Search

Staff Operations jobs

Kitchen Supervisor

LS – Safety/Training Manager Job – Aspen, CO

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Head Pastry Chef

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Property Manager

Assistant General Manager (Goofy Cafe & Dine - Waikiki Beach)

Sous Chef

Restaurant General Manager

Chef

Third Mate (Staff Assistant), Training Ship Patriot State II

Registered Dietitian (RD)

Assistant Manager - Restaurant

Controller

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