Lead Cook

Viridian is a craft cocktail bar and restaurant located in Uptown Oakland offering contemporary small dishes inspired by the Asian-American experience.

Our award-winning establishment has received recognition from Forbes, Esquire, SF Chronicle, and more. We are currently looking to hire a talented and dedicated Lead Cook to continue our vision of providing an award-winning, unforgettable experience for our guests.

Viridian seeks to grow and empower an inclusive community, hiring and cultivating a diverse team from all backgrounds, experiences, and perspectives.

The Lead Cook is responsible for overseeing the daily operations of the kitchen. Three times a year, during our menu changes, they will be trained by our company Chef Consultant on Standard Operating Procedures, kitchen duties, prep, and how to execute the menu.

Their job is to oversee smooth operations before, during, and after service by ensuring that all positions within the kitchen are supported and functioning smoothly.

They are also responsible for adhering to budgets, placing orders for products and supplies, taking inventory, doing ordering, checking order deliveries, scanning and sending invoices in a timely manner, and reinforcing the values, policies, and SOPs of the company.

KNOWLEDGE, SKILLS & ABILITIES

• Complete knowledge of Viridian’s food menu(s)
• Strong knife skills
• Able to multitask and work well as part of a team in a fast-paced, high-pressure environment
• Able to think and act quickly and effectively while retaining self-composure
• Maintains a positive attitude and promote a respectful work environment
• Comfortable and effective at taking direction
• Has excellent communication, time management, and organizational skills
• Committed to cleanliness and professionalism
• Must demonstrate appropriate workplace behavior and treat all employees with respect
• Must be a team player
• Ability to work both independently and as part of a team
• Ability to take direction well
• Must have problem solving abilities, be self-motivated and organized
• Commitment to quality service, and food and beverage knowledge

KEY RESPONSIBILITIES

• Ensuring incoming staff complies with company policy
• Training staff to follow restaurant procedures
• Maintaining safety and food quality standards
• Supervising daily shift operations
• Daily ordering and receiving of food deliveries
• Performing monthly inventory
• Ensuring all opening and closing procedures are adhered to
• Coordinating daily back-of-house restaurant operations
• Controlling operational costs and identifying ways to cut waste
• Maintaining food quality standards and recipe adherence
• Leads all menu prep and execution
• Cooks and plates food as directed in a clean, safe, and timely manner
• Prepares food according to procedures and standards, within allowable time guidelines
• Ensures high food quality
• Maintains a clean, neat, and organized work station, kitchen, and prep area
• Practices proper receiving, stocking, storage, and rotating procedures
• Practices safe food handling procedures such as labeling and dating
• Safely operates and cleans all kitchen equipment
• Conducts regular deep cleanings of the kitchen and walk-in
• Completes station inventories and checklists
• Prepares all food items as directed in a sanitary and timely manner.
• Follows recipes, portion controls, and presentation specifications as set by recipes.
• Restocks all items as needed throughout the shift.
• Cleans and maintains station while practicing exceptional safety, sanitation and organizational skills.
• Has understanding and knowledge of how to properly use and maintain all equipment in the station.
• Assists with the cleaning, sanitation, and organization of the kitchen, fridges, reach-in coolers and all storage areas.
• Performs additional responsibilities as requested by the Consulting Chef, General Manager, or Owners at any time
• New hire interviewing, hiring, scheduling, training, and managing
• Maintenance of costs of goods and labor
• Staff scheduling
• Liasing with the General Manger
• Quality Control

HEALTH & SAFETY

• Adheres to workplace safety procedures and sanitation skills according to Department of Health standards for hygiene and safe food handling
• Adheres to time and temperature protocols

REQUIREMENTS

• California Food Handler Card
• Must be punctual and reliable
• Must be available to work nights, weekends, and holidays

WORK ENVIRONMENT

• Involves standing and walking the entire shift
• Involves holding objects with hands
• Involves reaching, bending, and stooping frequently
• Involves lifting, moving, and carrying at least 50 pounds with frequency throughout shift
• Use a computer for administrative duties

LANGUAGE

Ability to speak multiple languages, including English and Spanish, is a plus but not required

BENEFITS

• Health Benefits
• Referral Bonuses
• Career Advancement Opportunities
• Training
• Dining Discounts
• Free Daily Meal
• Friendly Work Environment
• Competitive Pay
• Family-Oriented Company

Duties and responsibilites may be updated as necessary at the discretion of management.