Job Description
Job Description
Job Description
Description:
Job Summary
Leads the daily activities of the back-of-house operations and employees in accordance with company policies and procedures and works concurrently with the General Manager ensuring a successful operation. Interacts with the dining room guests, fellow employees, and supervisors in a polite and courteous manner to ensure gracious hospitality.
Job Activities
- Maintain professional appearance standards as directed in the Company Employee Handbook.
- Ensuring that all needs of the guests are accommodated.
- Ensures the general cleanliness of the back-of-house, and the entire venue.
- Conducts decision-making process for interviewing, hiring and training new applicants.
- Oversee the scheduling, growth opportunities and employee development of all back-of-house employees.
- Responsible for all back-of-house job performance reviews.
- Oversee back-of-house operations to ensure safety, quality, recipe accuracy and financial profitability.
- Supervise the execution of regular service, catering, take-out, delivery and all in/off-venue events.
- Possesses in-depth knowledge of operational systems, which includes payroll, inventory and purchasing.
- Responsible, with the General Manager, for maintaining the venue’s monthly Profit & Loss statement standards.
- Ensures Department of Health and company sanitation standards.
- Ensures that the venue is compliant with all federal, state and local laws and regulations; and company policies.
- Coaches and develops back-of-house employees by setting clear guidelines and expectations.
- Ensures that all mechanical systems are in good working order and compliant with all federal, state and local ordinances.
- Ensures all employees are compliant with all back-of-house standards and procedures.
- Possesses in-depth knowledge of all food menus and the venue.
- Organize, develop and produce new recipes for potential new menu items and specials.
- Ensures expediting standards.
- Communicates clearly and concisely with all employees during service.
- Practical knowledge of the job duties of all supervised employees.
- Oversees the replacement or repair of all breakage, damage of equipment or furniture.
- Attends, leads and participates in any training sessions, departmental meetings daily pre-shit meetings.
- Learn by listening, observing other team members and sharing knowledge while leading by example.
- Portrays a positive and professional attitude.
- Demonstrates knowledge of Company, its partners and supporting hotel environments.
- Works as part of a team and provides help and support to all fellow team members.
Requirements:
Education, Experience and Skill Requirements
- Company Executive Chef training, Food Handling Certificate.
- Minimum 8 years previous Culinary experience as an Executive Chef or Senior Sous Chef within a high-volume kitchen setting is essential.
- Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred.
- Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required.
- Demonstrated financial acumen with P&L statements, and labor models is required.
- Must be organized, self-motivated, and proactive with a strong attention to detail.
- Proficient with computers (Microsoft Products), POS and technology.
- Must be able to stand, lift and bend for extended periods of time.
- Must be able to bend and lift to 50 lbs.
- Role may include job duties or tasks requiring repetitive motion.
- Exposure to hot kitchen elements or cleaning materials.
- Must be able to work and remain focused in a fast-paced and ever-changing environment.
- Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.
Job Tags
Holiday work, Work experience placement, Local area, Flexible hours, Shift work, Weekend work, Afternoon shift,