JOB SUMMARY:

Oversee food preparation and kitchen service in all restaurants. Responsible for the normal flow of operation on every work shift. Ensures staffing coverage for all areas on each shift. Coordinate daily and weekly with Certified Trainers in operation of all Food & Beverage venues.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

A review of this description has excluded the marginal functions of this job which are incidental to the performance of fundamental job duties.  All duties or requirements are essential job functions.  This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position.  Employees will be required to follow any other job-related instruction and to perform any other job-related duties requested by their supervisor.  This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship.

·         Monitors overtime, staff motivation

·         Oversee product consistency and make necessary modifications according to business needs

·         Monitors waste and over-production of food product; utilizes leftovers; ensures proper rotation and quality control.

·         Oversee training of new team members by Certified Trainers to help them achieve higher status.

·         Monitors and enforces company and departmental safety policies, Health Department standards.

·         Responsible for various clerical duties regarding staff and kitchen operations, i.e. payroll, staff files, PTO, etc.

·         Responsible for monitoring food cost for all Food & Beverage venues and ordering of all foodstuffs.

·         Responsible for maintaining the overall cleanliness and equipment maintenance of all Food & Beverage venues.

·         Oversees all kitchen-related activities pertaining to the normal operation of the restaurants, menus & staff.

·         Organizes and presides over daily and weekly meetings with room chefs, weekly meetings with front-of-house room managers to discuss operational needs.

·         Work closely with Director of Food & Beverage to achieve department goals.

·         Meet daily with Line Staff addressing cleanliness of kitchen and meeting of health standards.

QUALIFICATION REQUIREMENTS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:

•         Must have an equivalent of two years of culinary degree.

•         Must have five plus years of culinary supervision in a kitchen.

•         Have the ability to create menus, understand profit loss statements.

Language Skills:  Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or employees of organization.

Mathematical Skills:  Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. 

Reasoning Ability:  Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.  Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

CERTIFICATES, LICENSES, AND REGISTRATIONS:

Serve Safe card

TIPS Card

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to lift objects up to 50 lbs.

SUPERVISORY RESPONSIBILITIES:

Directly supervises between 80-90 non-supervisory employees.  Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.  Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; addressing complaints and resolving problems.

MACHINES, TOOLS, EQUIPMENT, ELECTRONIC DEVICES, AND SOFTWARE:

The machines, tools, equipment, electronic devices, and software listed below are representative of those that must be utilized to perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Must have a basic knowledge of all kitchen equipment and POS systems. Basic knowledge of Microsoft office and computer skills.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The employee regularly is exposed to hot and cold temperatures due to back and forth between walk-ins and the line. Floors may slippery from grease or water spills- slip resistant shoes are required.

 “The above Job Description is intended to describe those functions that are essential to the performance of this position. ‘Other’ duties and responsibilities include those that are considered incidental or secondary to the overall purpose of the position. The Job Description does not imply or state that the above are the only duties and responsibilities assigned to the position. Employees holding this position will be required to perform any other job related duties requested by Management.”

JOB SUMMARY:

Oversee food preparation and kitchen service in all restaurants. Responsible for the normal flow of operation on every work shift. Ensures staffing coverage for all areas on each shift. Coordinate daily and weekly with Certified Trainers in operation of all Food & Beverage venues.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

A review of this description has excluded the marginal functions of this job which are incidental to the performance of fundamental job duties.  All duties or requirements are essential job functions.  This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position.  Employees will be required to follow any other job-related instruction and to perform any other job-related duties requested by their supervisor.  This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship.

·         Monitors overtime, staff motivation

·         Oversee product consistency and make necessary modifications according to business needs

·         Monitors waste and over-production of food product; utilizes leftovers; ensures proper rotation and quality control.

·         Oversee training of new team members by Certified Trainers to help them achieve higher status.

·         Monitors and enforces company and departmental safety policies, Health Department standards.

·         Responsible for various clerical duties regarding staff and kitchen operations, i.e. payroll, staff files, PTO, etc.

·         Responsible for monitoring food cost for all Food & Beverage venues and ordering of all foodstuffs.

·         Responsible for maintaining the overall cleanliness and equipment maintenance of all Food & Beverage venues.

·         Oversees all kitchen-related activities pertaining to the normal operation of the restaurants, menus & staff.

·         Organizes and presides over daily and weekly meetings with room chefs, weekly meetings with front-of-house room managers to discuss operational needs.

·         Work closely with Director of Food & Beverage to achieve department goals.

·         Meet daily with Line Staff addressing cleanliness of kitchen and meeting of health standards.

QUALIFICATION REQUIREMENTS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:

•         Must have an equivalent of two years of culinary degree.

•         Must have five plus years of culinary supervision in a kitchen.

•         Have the ability to create menus, understand profit loss statements.

Language Skills:  Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or employees of organization.

Mathematical Skills:  Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. 

Reasoning Ability:  Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.  Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

CERTIFICATES, LICENSES, AND REGISTRATIONS:

Serve Safe card

TIPS Card

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to lift objects up to 50 lbs.

SUPERVISORY RESPONSIBILITIES:

Directly supervises between 80-90 non-supervisory employees.  Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.  Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; addressing complaints and resolving problems.

MACHINES, TOOLS, EQUIPMENT, ELECTRONIC DEVICES, AND SOFTWARE:

The machines, tools, equipment, electronic devices, and software listed below are representative of those that must be utilized to perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Must have a basic knowledge of all kitchen equipment and POS systems. Basic knowledge of Microsoft office and computer skills.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The employee regularly is exposed to hot and cold temperatures due to back and forth between walk-ins and the line. Floors may slippery from grease or water spills- slip resistant shoes are required.

 “The above Job Description is intended to describe those functions that are essential to the performance of this position. ‘Other’ duties and responsibilities include those that are considered incidental or secondary to the overall purpose of the position. The Job Description does not imply or state that the above are the only duties and responsibilities assigned to the position. Employees holding this position will be required to perform any other job related duties requested by Management.”