This position is responsible for ensuring the quality, cleanliness, service, profitability and the efficient operation of the kitchen while on duty.
Report to:
Daily Responsibilities:
- Communicates with Managers operational issues concerning the quality of service, cleanliness, and efficient operations
- Ensures the timeliness of their operational deadlines and adherence to the standards of operations of the position set forth in the Kitchen Training Manual
- Monitors the profitability of the restaurant operations and acts upon deficiencies
- Identifies areas of need within the operation and corrects problems
- Assists in the completion of and adherence to the staff training program of trainees in the kitchen area
- Ensures all marketing responsibilities, deadlines and new programs are completed and in effect
- Contributes to the overall positive morale of the operation’s staff
- Monitors the completion of and adherence to staff training program
- Ensures the safety and security of the restaurant and its staff by adhering to the safety and security procedures of the company
- Ensures proper handling of all food and restaurant supplies
- All guests and staff members must be treated with dignity and respect
The following is a list of your job requirements.
- All Employees are required to be available on Sundays on a rotating basis.
- No visible piercings other than ears
- No visible tattoos for service staff which are macabre, violent or distasteful in nature.
- Adhere to all safety, sanitation, and administrative procedures
- Ability to maintain a positive and professional demeanor while working in a loud, high volume environment
- Must be able to work in temperatures which could vary greatly from different sections of the restaurant
- Prepared to conduct weekly cleaning and maintenance duties
- Prepared and in your workplace at the scheduled time
- Answer telephone to provide callers with directions, hours of operation, to go orders, etc.
- Answer questions guests have regarding our products or services
- Comply with all state and federal law regarding serving alcohol
- Maintain proper sanitation standards and keep product stored and prepared in safe temperature zones
- Clean and sanitize equipment, utensils, and counter tops following standard procedures to ensure sanitized drinking and eating surfaces
- Able to bend at the waist and lift items up to 50 lbs. to waist level
- Must be able to move items up to 30 lbs. for distances of up to 25 feet.
- Able to remain standing and active for up to an 8 hour shift. This could include going up and down stairs
Kitchen Staff Dress Code:
Clean and pressed kitchen T-shirt- Thermometer.
- Sharpie
- Capital Ale House hat faced forward worn with no other visible head covering.
- Black pants or kitchen checks.
- Sturdy closed toe non-slip shoes
- Socks
- Clean shaven or beards and mustaches neatly trimmed
- No jewelry other than a wedding band and earrings are allowed.
- If artificial fingernails or fingernail polish is worn food handlers must wear gloves at all times while preparing food.
