Duties and Responsibilities:
- Create and serve daily features alongside the a la carte offerings, utilizing fresh (not value-added) proteins, fruits, vegetables, pastries, soups, and other items to apply a from scratch environment
- Design weekly menus that incorporate Rotisserie items, Action stations, Main Entrees, Soups, and unique sandwich features on a weekly basis
- Hands-on production of daily soups, features, catering, and other prepared items in the kitchen
- Ensure all food is of excellent quality and served in a timely manner
- Properly plan and budget menus and order from all vendors routinely and in advance to ensure that all product is in-house for utilization
- Oversee and coordinate all kitchen staff and operations including assisting them as required
- Maintain daily production records, illustrating daily production plan, daily prep lists, made/sold feature counts, and other information based upon sales and other environmental factors that may affect business
- Execution of daily food service (quality, technique, portion, presentation, timeliness, and food cost control) and completion of all administrative duties (daily sales cash sheets, flash reports, payroll, weekly or period-ending inventory, product ordering) while managing kitchen
- Effectively carry out and enforce all Standard Operating Procedures and other company-driven guidelines in reference to administrative duties and culinary programs; all paperwork to be completed at EOD
- Organize and inventory all coolers, freezers, storage areas (dry store, catering room, beverage room, FOH cabinets) on a weekly basis; clean as necessary
- Author and maintain employee schedules and break schedules to ensure all hands-on deck for peak service hours (7a-9a, 11a-1p), enforcing appropriate clock-in/clock-out functions through the POS
- Manage location hiring process by effectively communicating with Human Resources on open and closed positions, interviewing potential employees, and providing HR proper notice and information on any new employee.
- Properly label and date all food preparation for storage; abide by the local county sanitation and health code standards to confirm that we are serving food and beverages in a safe environment with consistency
- Receive feedback and make improvements where necessary
Job Requirements/ Qualifications:
- 3+ years of culinary management experience including food ordering, inventory, production records, employee hiring, employee coaching, and employee termination
- Able to stand for the entire shift
- Able and willing to lift up to 50lbs (as needed)
- Current ServSafe Certification and or culinary education is a plus
Job Type: Full-time
Pay: $55,000.00 - $60,000.00 per year
Work Location: In person
