ITALIAN CONCEPT
ESSENTIAL DUTIES & RESPONSIBILITIES (other duties may be assigned) :
- Understand completely all policies, procedures, standards, specifications, guidelines, and training programs set forth by the Executive Chef.
- Assumes 100% responsibility for the quality and integrity of products served.
- Ensures that all products are received in the correct unit, count, and condition. Ensures deliveries are performed in accordance with restaurant receiving policies and procedures.
- Collaborate with all staff to ensure timely completion of mise-en-place production in compliance with restaurant standards.
- Responsible for production work to benefit the restaurant : Butchering, Charcuterie, Braises, Stocks and Marinades, vegetable prep
- Consolidates product and maintains order, rotation, and cleanliness of the walk-in cooler.
- Assists cooks with the setup and breakdown of stations so that shift changes happen in a timely manner.
- Assists in the management of all kitchen staff, including prep and dishwashers.
- Participates in ordering, menu development, and recipe development.
- Documents new kitchen recipes in standard corporate format.
- Create and use prep sheets, line check, and sous chef guide
- Work as a member of the team to ensure success in all stations and areas of the restaurant.
- Fill in where needed on stations to ensure that service standards and efficient operations are met.
- Maintain a hygienic and safe working environment at all times.
- Reports to work punctually and assist in the event of an emergency outlined within restaurant standards.
- Attend all scheduled meetings and participate with opinions or ideas pertaining to the agenda.
- Ensure that equipment is maintained as outlined in the restaurant's safety and preventive maintenance programs.
- Responsible for End of Month Inventory.
- Be able to work lunch and / or dinner service while supervising daily production needs.
SUPERVISORY RESPONSIBILITIES : Supervises non-exempt kitchen positions on a regular basis and assists restaurant management.
Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
Compensation : Salary $65,000-$75,000
Job Type : Full-time
Benefits :
- Health insurance
- Paid time off
- Vision insurance Experience level :
- 4 years
- 4 years
Supplemental pay types :
Bonus pay
Weekly day range :
Weekend availability
Work setting :
Fine dining restaurant
Experience :
- Kitchen management : 4 years (Required)
- Food handling : 5 years (Required)
- Food preparation : 5 years (Required)
- Hospitality : 5 years (Required)
- Chef : 4 years (Required)
Work Location : In person
7 days ago