Assistant Restaurant Chef

Essential Functions: 

• Assists in managing the day-to-day operations as assigned in accordance with Company policies and procedures, regulatory controls, and health and safety regulations.
• Thorough and complete knowledge of all assigned venue and outlet positions.
• Ensures assigned area is functional and meets all of the company’s standards to include but not limited to: cleanliness, atmosphere, service, guest interaction, team member interaction, menus, food quality, and execution of food sales.
• Assists in completing accurate and necessary daily, weekly and monthly paperwork and administrative duties to include but not limited to sales tracking, labor tracking, payroll, petty cash, deposits, inventories, ordering, account payables and receivables and P&L accounting as assigned.
• Conducts and coordinates on-the-job training for team members, and ensures they receive the skills needed to perform their jobs.
• Assists management in compiling quarterly action plans outlining goals and objectives with senior F&B leadership.
• Maximizes team member morale through leading by example and demonstrating service behaviors to both guest and team members in addition to providing the tools, guidance, and support needed to enable their team to give world class guest service.
• Maintains high levels of guest satisfaction by building professional relationships with the guests through guest interactions and encourages team members to build professional relationships with the guests.
• Understands and assists in maintaining an effective program of scheduling and rotations to ensure high standard of service while maximizing labor proficiency.
• Provides guidance and direction to team members, including setting performance standards and expectations, monitoring performance, and coaching and documenting individually when needed.
• Participate in the recruitment, selection, recommendation for hire and training process for all team members.
• Understands, implements, and enforces all Standard Operating Procedures.
• Practices responsible alcohol service and serves as an ambassador for the property.
• Participates and or conducts daily pre-shift meetings as assigned.
• Updates the team on property news, promotional events, and other pertinent information.
• Assists in maintaining daily expense control and training team members to participate in cost control tracking reports.
• Participates in month end P/L reviews while learning to understand each line item of the P/L and how they relate to daily operations and customer service impact.
• Communicates effectively with F&B senior leadership and is expected to assist in other areas of the division when necessary.
• Establishes and maintains an excellent working relationship with all related departments.
• Ensures a daily sanitation checklist and temperature log report is completed for each area by his/her direct reports.
• Conducts random health inspections and health card audits.
• Maintains a file of all Health Inspection Reports.
• Proactively instructs team members regarding safe food handling and sanitation.
• Is required to ensure measurement reports are done as described and all tools are updated and in proper order.
• Is held accountable for ensuring their areas are utilizing the following SOP Tools: Prep Recipe Cards, Presentation Recipe Cards, Recipe Implementation Log, Production Sheets, Theoretical Food Cost Report, Daily Gross Food Cost Report, Menu Manuals, Plating Service Guides, Glossary of Food Terms, Master Food Product List, Line Station Diagrams and Daily Culinary Performance Measurement Reports.
• Daily recipe audits must be conducted to ensure quality, consistency, and portioning.
• Maintains a working knowledge of the food, wine, and service.
• Solicits and responds to guest feedback by direct interaction.
• Resolves customer complaints and/or service deficiencies, responds with sincerity and uses appropriate recovery tools.
• Develops and administers departmental operating budgets.
• In conjunction with the Restaurant Chef, develops ideas to maximize revenue and/or reduce expenses, outlining goals and objectives.
• Serves as a dynamic and energetic leader, while fostering teamwork, team member morale, motivation, and open communication. 
• Establishes self as highly credible leader with highest levels of integrity and always acts in the best interests of the property and the company. 
• Acts as a role model and coach while developing team members using a consistent, approachable demeanor and clearly articulating expectations. 
• Provides appropriate recognition and rewards to team members when consistent superior performance is attained. 

Knowledge, Skills & Abilities: 

• Must be able to work independently.
• Must be able to sit, stand or walk for long periods of time (4 hours).
• Must be able to respond calmly and make rational decisions when handling employee conflicts.
• Must be able to maneuver throughout all areas of the property and from floor to floor either by stairways (minimum of 20 steps) or escalator.
• Must be able to lift and carry up to 50 lbs.; and, have the ability to push, pull, reach, bend, twist, stoop and kneel.
• Respond to visual and aural cues.
• Must have the manual dexterity to operate a computer and other necessary office equipment.
• Must be able to tolerate areas containing dust, loud noises, and bright lights.
• Must be able to work varied shifts, weekends and holidays as needed.
• Ability to simultaneously manage several projects, and not be frustrated by changing priorities and unforeseen obstacles to achieving objectives.
• Must have the ability to act quickly and exercise good judgment under pressure/conflict situations.
• Must be reliable and conscientious and possess the ability to interact (in English) with guest, co-workers, and supervisory staff.
• Must present a neat and professional appearance and display a team player attitude.
• Excellent interpersonal, customer service, leadership, communication, team building, and problem-solving skills are required.
• Ability to speak distinctly and persuasively.
• Must be able to read, write, speak, and understand English.
• Ability to write reports, business correspondence, and procedure manuals.
• Knowledge of basic administrative functions including scheduling, inventory, and computer functions as well as inter-departmental communication.
• Must have an established reputation of being a dynamic and team-oriented leader with a proven ability to manage multiple priorities, inspire and elevate an individual or a team’s performance.
• Must be extremely guest and team member focused.
• Professional appearance and team player required. 

Education and Experience: 

• A degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation or three-year job equivalent preferred.  College degree in Hotel Management or Culinary Arts a plus.
• 1-3 years’ experience in a supervisory capacity in a similar style operation preferred.
• Highly proficient and skilled in the following areas: food storage and identification; food cooling and thawing; food re-thermalization; managing and expediting orders; recipe formulization and yield; knife handling and sharpening; stock, soup, and sauce production; dry, moist and combination cooking; pantry, garde manger preparation; weights and measures.
• Proficient in Microsoft Office Suite (Excel, Access, Word, Outlook).
• Must be 21 years of age.

Required Certification/License:

• ServSafe Certification a plus.
• Ohio Level 2 Certification a plus