Oversees all pastry management, supporting the Executive Chef and restaurant staff ensuring the standards are met. Specifically, oversees the food budgeting and optimizes food costs, maintains recipe standards, manages kitchen pantry and stock levels, develops relationships with purveyors, and orders supplies as needed in the restaurant. Prepares and produces menu items to recipe standards in a quick and efficient manner. Prepares all items according to recipe standards. Shows skills in garde manger, broiler, saucier and large quantity cooking according to recipe specifications. Controls food production in all work areas including proper cooking methods, proper cooking times and temperature. Familiar with all phases of food preparation techniques. Responsible for all areas of the kitchen including creative menu development, successful shift management, hiring, training, developing, and retaining culinary talent, and maintaining a safe and sanitary work environment for all employees. Adheres to kitchen maintenance and sanitation programs, manages kitchen and staff education. Maintain current and accurate information regarding menu (i.e. preparation techniques, seasonings, ingredients and plate presentation).
High school diploma or GED is required. Familiar with all phases of food preparation technique. 1 year prior experience as a prep cook or line cook. Ability to stand and walk for periods of up to 8 hours. Available to work required schedule which may include nights, weekends, holidays and overtime as needed. Must be able to get along with co-workers and work as a team. Must be able to maintain a neat, professional, well-groomed appearance and uphold company appearance/dress standards. Proven leadership skills to achieve goals while maintaining a high expectation of standards with regards to quality, presentation, and consistency. Proven ability to recruit, train, develop, and lead a strong team. Hire, train, and develop team members. Ability to build a positive team around you and keep high employee morale among kitchen staff. Must have a passion for cooking and an active commitment to quality, safety, and sanitation practices. You have extensive product knowledge and knowledge / willingness to explore and use local ingredients with an individual culinary style that manifests in on-concept, innovative, scratch recipes.
PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS
Mobility and dexterity to move large, heavy objects up to 100 pounds. Manual dexterity to include using kitchen utensils and handling of food items. Must be able to tolerate industry standard chemicals used for cleaning and sanitizing. Able to work at a fast pace. Must be able to respond to visual and oral cues.