Job Summary

Provides leadership in the kitchen by directing and managing the back of the house Cafe production and catering functions. Ensures a safe and sanitary work environment for all associates. Specific duties involve food preparation, establishing quality standards, and training of associates in cooking methods, presentation techniques, portion control, and retention of nutrients. Plans and costs menus. 

Supervisory Responsibilities

• Lead Line Cook
• Line Cooks
• Dishwashers

Responsibilities 

• Promotes team work, coaches, develops and trains department associates; minimizes turnover, promotes efficiency, and controls labor costs.
• Schedules associates according to labor budget and delegates work assignments effectively.
• Ensures department has adequate staffing levels during all hours of operation.
• Works in conjunction with Human Resources Department in the hiring, terminating and disciplining of associates.
• Trains kitchen personnel in food production principles and practices. Establishes quality standards for all menu items and food production practices.
• Plans and costs all menu items. Establishes portion size and standards of service for all menu items.
• Schedules associates in accordance with labor budget.
• Controls food cost by establishing purchasing specifications, storeroom requisition systems, product storage requirements, standardization recipes, and waste control procedures.
• Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery. Provides safety training in lifting, carrying, chemical and hazardous material control.
• Trains kitchen personnel in sanitation practices and establishes cleaning schedules, stock rotation schedules, refrigeration temperature control points and other sanitary controls.
• Trains kitchen personnel to prepare all food while retaining the maximum amount of desirable nutrients.
• Maintains a safe and clean environment to ensure health code and OSHA requirements are met.
• Performs duties of Kitchen staff as required.
• Performs other duties as assigned. 

Education And Experience (E = Essential D = Desired)

• (E) High school education or equivalent
• (D) Degree from a post secondary culinary arts training program
• (E) At least 5 years of experience as Sous Chef