JOB SUMMARY:
To support the Executive Chef to a 5* standard. Leading a team of chefs in cooking and preparing meals, including checking food quality, train, motivate and overseeing cooking techniques.
RESPONSIBILITIES AND AUTHORITIES:
- To effectively control the food production giving maximum quality and yield.
- Monitoring staff compliance with prescribed operating methods and exercising necessary control to ensure security of stock and property of the Nobu Company.
- Support on your shift internal communications requirements linking kitchen personnel with other operating departments of the restaurant are working efficiently.
- To constantly check quality and quantity of food going out of the kitchen.
- To ensure that each section is manned efficiently and that the Line Cook & Kitchen Steward are working to the best of their ability.
- To ensure correct methods are used for preparation of food and to check presentation.
- To make sure the kitchen team is giving an efficient, smooth, and quick service while maintaining principles and standards set by the company.
- To order and purchase food requirements in an economical manner.
- To control all food storage activities to ensure that all food is kept in prime condition and a good method stock rotation is used in all areas and sections of the kitchen.
- To achieve the best gross profit levels in relation to budgets and turnover.
- To keep waste to an absolute minimum.
- To ensure each section is controlling mise-en-place quality, quantity and is storing it correctly.
- To promote good working relations across Nobu restaurant.
- To ensure that the kitchen is organized and run to the highest possible levels of safety and hygiene.
- To ensure all kitchens porters are achieving high standards of hygiene within the kitchen.
- To ensure the entire kitchen team are wearing the correct uniform.
- To organize and carry out monthly stock-takes in conjunction with the Financial Controller and prepare paperwork for the accounts department.
- To help train and motivate the kitchen brigade and have a happy motivated well-disciplined team.
- Carry out other duties as specified by the Head Chef.
- Support the Head Chef in implementing relevant SOP for all areas in the kitchen as appropriate.
- To carry out monthly training sessions with all your team in line with your departmental SOP manuals, maintaining all training records, which must be signed and kept up to date.
- To complete objectives set by the Head Chef in time allocated.
- To ensure Health & Safety Training is completed and recorded in line with the Nobu company guidelines.
- To always maintain a high standard of personal hygiene and appearance.
- To be friendly and courteous to Staff, Management and Guests at all times.
- To undertake any other duty, which you may reasonably be, requested to do.
PREREQUISITES:
- Fair and firm management abilities
- Facilitates all food preparation requiring frying, grilling, sautéing and prepping for restaurant.
- Strong knowledge of food and beverage.
- Hands-on approach to all operational aspects.
- Excellent communication skills and computer skills.
- Initiative and Self-motivated.
- Ideal training and coaching skills.
- Time management skills.
Disclaimer:
This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Nobu is an Equal Opportunity Employer
Pay: $67,000.00 - $72,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Food provided
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
