JobID: 89483
Category: Food and Beverage & Culinary
JobSchedule: Full time
Posted Date:
JobShift:
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Responsible for day-to-day operation of the kitchen. Operate the kitchen in a profitable manner as outlined in the annual budget. Keep a solid commitment for guest, staff and professional needs. Ensures food quality and guest satisfaction.
- Knowledge of use, cleaning, and break down of equipment
- Ability to maintain a consistent work speed under normal conditions
- Ability to maintain working relationships with coworkers
- Always challenge staff with culinary ideas and industry trends
- Must be creative, innovative and assertive
- Must be able to maintain high level of professionalism
- Excellent knowledge of Line Cook positions
- Must be able to work all positions in the kitchen
- Ability to follow standardized recipes as well as improvise
- Knowledge of various preparation methods
- Excellent knowledge of plate presentation
- Awareness of waste control
- Knowledge of all kitchen equipment and utensils
- Knowledge of proper product rotation procedures
- Must be able to read, write, and verbally communicate effectively in English
- Knowledge of use, cleaning, and breakdown of equipment
- Current Serve-Safe certification
- High School diploma or equivalent
ADDITIONAL REQUIREMENTS
- Work may be performed in an area, which may be unusually noisy and crowded
- Mobility to include bending, reaching, prolonged standing and walking, accessing and lifting items from floor level to six feet high
- Normal sense of smell, touch, sound and vision range
- Eye/hand coordination and manual dexterity
- Work area is subject to variable temperatures
- May be subject to smoking environment and moderate noise
- Good working knowledge of computer software to include MS Word, Excel
- General office experience preferred
- Must have minimum 5years experience in high volume, 24 hour restaurant with emphasis in breakfast, lunch, and dinner. Have a working knowledge of Chinese cuisine. Must be willing to work varied shifts and schedules.
GUEST SERVICE (INTERNAL/EXTERNAL) STANDARDS: Employee is required to meet and deliver our core values, service standards, and family style service.
PERFORMANCE REQUIREMENTS: Must have the ability to provide internal/ external guests with service excellence, have excellent communication skills and observation skills, and have an easygoing demeanor to ensure a fun and safe environment for our guests. Above average speech - both speaking and reading/writing English. Need excellent interpersonal skills. Work requires schedule flexibility which may include days off, nights, weekends, holidays, and overtime as needed.
- Monitor, train and develop employee's skills
- Monitor production and quality levels of all food products, both incoming and outgoing
- Must maintain proper sanitation environment to include proper use, cleaning and handling of all equipment and product
- Maintain open and daily communication with staff and management
- Assist the Executive Chef and other Restaurant Chefs as needed
- Develop and implement ongoing education programs for sanitation and safety
- Plan meals based on implemented menus
- Research and development for menus and recipes
- Responsible for food preparation
- Must be able to read budget and financial spreadsheets
- Inspect all shift employees as to adherence to dress code, sanitation, and work habits
- Establish and maintain effective working relationships with team members and guests
- Supervise and instruct others, follow instructions, influence others, meet time requirements, work precisely, and problem solve using independent judgment and decision-making skills
- Check all storage areas daily communicating any problems in food storage, receiving, handling, and temperature control
- Conduct inventory and place food orders as needed
- Uphold sanitation guidelines as set by Washoe County Health Dept Maintain including food quality, sanitation, safety, and hygiene
- Exemplify our core values, family style service, our mission and vision
- Exemplify our DEI (diversity, equity, inclusion) culture
- Performs other job-related duties as assigned
- Monitor, train and develop employee's skills
- Monitor production and quality levels of all food products, both incoming and outgoing
- Must maintain proper sanitation environment to include proper use, cleaning and handling of all equipment and product
- Maintain open and daily communication with staff and management
- Assist the Executive Chef and other Restaurant Chefs as needed
- Develop and implement ongoing education programs for sanitation and safety
- Plan meals based on implemented menus
- Research and development for menus and recipes
- Responsible for food preparation
- Must be able to read budget and financial spreadsheets
- Inspect all shift employees as to adherence to dress code, sanitation, and work habits
- Establish and maintain effective working relationships with team members and guests
- Supervise and instruct others, follow instructions, influence others, meet time requirements, work precisely, and problem solve using independent judgment and decision-making skills
- Check all storage areas daily communicating any problems in food storage, receiving, handling, and temperature control
- Conduct inventory and place food orders as needed
- Uphold sanitation guidelines as set by Washoe County Health Dept Maintain including food quality, sanitation, safety, and hygiene
- Exemplify our core values, family style service, our mission and vision
- Exemplify our DEI (diversity, equity, inclusion) culture
- Performs other job-related duties as assigned