YOUR KEY RESPONSIBILITIES:
• Manage a specific section of the kitchen, ensuring efficient operations and high-quality food production.
• Prepare and cook dishes according to established recipes and standards, maintaining consistency and presentation.
• Monitor inventory levels, order supplies as needed, and manage food costs to maintain budgetary guidelines.
• Ensure adherence to food safety and sanitation standards, maintaining a clean and organized kitchen.
• Supervise and train kitchen staff, fostering a collaborative and productive work environment.
• Maintain communication with other kitchen staff to ensure timely and accurate delivery of orders.
• Handle guest feedback and concerns regarding food quality or service, addressing issues promptly.
• Oversee the preparation and presentation of dishes, ensuring consistency and high-quality standards.
• Participate in staff evaluations, providing constructive feedback to encourage professional growth.
• Manage kitchen equipment and ensure proper maintenance and cleanliness.
• Implement and enforce health and safety regulations, conducting regular inspections to identify and rectify potential hazards.
• We recognize we are in the hospitality industry and that may require us to provide lateral service.
• We will on occasion call for each individual in the team to, on a routine basis perform various related tasks as needed in the spirit of providing exceptional guest service.
ADDITIONAL RESPONSIBILITIES:
• Communicate effectively, both verbally and in writing, to provide clear direction to the venue teams.
• Communicate with team members using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.
• Remain calm and alert, especially during emergency situations.
• Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations.
SPECIFIC JOB KNOWLEDGE & SKILLS:
• High School Diploma or equivalent required
• Minimum three years of experience in Culinary Department.
• Must be at least 21 years of age or older
• Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professionals
• Must have excellent organizational skills, ability to function under time constraints, expedite and meet deadlines with attention to detail
• Must be able to work in a fast- paced, customer service driven environment
• Current experience in the hospitality industry in a kitchen
• Active in furthering of his/her own culinary development
• Proven team leader with a high level of energy and motivation with a proven track record of living the company's values
• An intermediate to proficient understanding of Computer systems such as: Microsoft Word, Excel & Outlook is preferred
• Enter and locate work related information using computers and/or point of sale systems
• Ability to spend extended lengths of time viewing a computer screen
• Possess a gracious, friendly, and fun demeanor
• Ability to multitask, work in a fast-paced environment and have a high level attention to detail
• Maintain positive and
• Must be able observant and quick to respond to various situations productive working relationships with other employees and departments
• Ability to work independently and to partner with others to promote an environment of teamwork
• Must be able to stand or walk a minimum eight-hour shift.
• while also multitasking and handling stressful situations.
• Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary.
• Must have excellent communication skills and be able to read, write, speak and understand English.
• All team members must maintain a neat, clean and well-groomed appearance. Specific department uniform guidelines and/or required articles of clothing will be explained to you by your supervisor.
All your information will be kept confidential according to EEO guidelines.