Responsible for all kitchen functions including food purchasing, preparation, maintenance of quality of standards, sanitation, and cleanliness; the training of employees in methods of cooking, preparation, plate presentation, portion, and cost control. The expectation of this position would be to expedite lunch and dinner service during scheduled shifts to ensure the highest quality product is leaving the kitchen to specification. This job is responsible for the kitchen operation 24/7 with a minimum requirement of 50 hours of on-sight work per week. The complete operation of the kitchen must be your number 1 priority taking priority over all other non-life threatening situations. You must set aside personal plans if the kitchen needs you to be able to operate to restaurant standards.
Food Quality and Standards
o Monitor and maintain whole fish rotation according to company policy, ensuring the freshest fish.
o Fish are tagged with appropriate colored tags upon arrival.
o Each fish is inspected daily for sushi grade standards.
o Non sushi grade fish are rotated into their secondary uses.
o Check all refrigeration and freezers daily to ensure proper temperature is maintained.
o Check the quality of food stored in walk-in and prep stations for freshness. Process and preserve items approaching expiration.
o Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
o Check the quantity and quality of received products from vendors.
o Uphold plate presentation dictated by Executive Chef. Ensure all food displays in restaurant are kept fresh, clean, and orderly.
o Collaborate with Executive Chef to develop seasonal side dishes and seasonal special dishes following seasonal dish guidelines.
GUIDELINES:
o Consider the availability of ingredients at RFM and the likely number of guests.
o Keeping dishes rotating regularly ensuring they are truly special and seasonal.
o 86’d seasonal dishes are accepted if there is a replacement the following PM shift.
o Train all BOH staff on preparation of new sides.
o Ensure all items on the menu are always available. If supply chain issues cause an item to be 86’d regularly, item
should be removed from menu. Item availability should be communicated to GM & EC prior to 86 to determine whether menu reprint is appropriate.
o Actively collaborate with Executive Chef to create exciting new “Fresh” items for the menu
o One Kitchen Manager team member is to Work Expo Station during service to ensure quality and timing of all food is consistent with Restaurant Standards.
Cleanliness and Equipment Maintenance
o Create, maintain, and implement appropriate cleaning schedules for kitchen floors, mats, walls, hoods, all equipment and food storage areas.
o Ensure that all equipment is kept clean and in excellent working condition through personal inspection and report any maintenance issues immediately to General Manager.
o Ensure employees follow regulations regarding sanitation practices.
Staff Training
o Instruct staff in the preparation, cooking, garnishing, and presentation of food.
o New staff members should be proficient before allowed to work without Supervision.
o Provide orientation of company and department rules, policies, and procedures to new kitchen employees.
o Review Handbook with new employees
o Provide tour of facilities such as employee restrooms, trash area, dry storage, etc.
o Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation
practices, proper lifting and carrying techniques, and handling hazardous materials.
o Demonstrate new cooking techniques or equipment to staff.
o Create, maintain, and implement prep guides, and opening and closing procedures for each station.
Staff Management
o Schedule labor as required by anticipated business activity while ensuring all positions are staffed, and labor cost
objectives are met.
o Next week’s schedule posted by 3pm on Friday.
o Review previous years sales with GM to determine staffing levels.
o Ensure all positions are staffed.
o Assess staffing levels daily and make cuts according to business volume, taking into consideration labor costs while understanding staffs abilities in order to continue to operate without interruption
o Communicate future staffing needs to GM to ensure best hiring practices.
o Responsible for hiring empty position within the kitchen – best hiring practices.
o Request ad placement to GM for needed positions.
o Reply to qualified applicants within 48 hours of notification.
o Interview all prospective candidates and negotiable wage and schedule with candidates within set guidelines (separate guidelines distributed).
o On board new hires. Supply them with all necessary paperwork and ensure paperwork completion on day 1. Notify FOH manager of new hire so a clock in number can be assigned.
o Ensure new hire understands clock in /clock out policy and break policy.
o Ensure that restaurant policies are followed.
o Administer prompt, fair, and consistent corrective action for all violations of company policies.
o Document corrective actions with the company’s Employee Corrective Action form. Verbal warning or written warning should be documented and signed by the employee and yourself.
Ordering and Food Cost
o Control food cost and usage by following standard recipes and waste control procedures.
o We are a Zero Waste Establishment; everything can be converted into $$$. Be creative to find ways to get more $$ from what most consider waste.
o Work with Executive Chef and General Manager to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.
o Order or requisition food, equipment, or other supplies needed to ensure efficient operation.
o Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition. Work Directly with RFM to procure all proteins, order minimum 1 day in advance of need.
o Ensure that deliveries are performed efficiently. Orders should be placed twice a week using an order guide.
Morale and “One Team” Atmosphere
o Promote, work, and act in a manner consistent with the mission of Hooked.
o Maintain Family Meal System Daily @ 3pm. Kitchen staff should sit with FOH to build team morale.
o Attend all scheduled employee meetings and offers suggestions for improvement.
o Be supportive of line positions. Assist stations during service that are experiencing high volume thus meeting the guest expectations and supporting the employee.
Personal Goals and Expectations
o Master all stations in the kitchen to be able to execute on demand and confidently train new employees.
o Success is measured by Quality and Efficiency. Maintain the high standard of food and drink while minimizing staff levels. As a shared tip house, staff make more money when the system is operating efficiently at a high quality.
o Make oneself available should the kitchen become short staffed, regardless if it is an AM or PM shift.
Job Type: Full-time
Pay: From $85,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Food provided
- Health insurance
- Paid time off
Experience:
- Culinary experience: 5 years (Required)
- BOH management: 3 years (Required)
Ability to Commute:
- Avon, CO 81620 (Required)
Work Location: In person
