Description

The Roundsman operates under the direction of the Executive Chef is primarily responsible for supervising and holding others accountable to executing the culinary standard operating procedures and hot line service execution. Responsibilities include any duties necessary to operate organized, well-managed shifts, ensure consistent high-quality food, and daily readiness.

Responsibilities:

1.     Fill in line positions when needed based on business needs and labor.

2.     Complete general prep to appropriate par levels as directed by the EC and Sous Chefs.

3.     Assist Chef, when necessary, with pre shift BOH menu meeting and daily line checks and periodic quality checks.

4.     Assist with receiving, rotation, and storage of product, as needed, following proper standard operating procedures.

5.     Aid in development and maintenance of a thorough and accurate recipe file, and ensure consistent adherence to recipe specifications associated with prep and hot line pick up.

6.     Adhere to sound culinary technique, proper food storage and sanitation practices.

7.     Assist Chef with special menu production, execution, and change.

8.     Supervise beginning and ending shift set-up and breakdown.

9.     Operate a clean and well-maintained shift while holding the prep staff accountable for completion of opening and closing duties, prep list review and completion, cleaning projects, productivity, and quality of work.

10.  Consistently monitor and proactively manage workplace safety, back door security, and facility cleanliness during every shift.

11.  Assist Chef with weekly FOH staff demos.

12.  Hold hourly staff accountable through consistent feedback, example setting and coaching.

13.  Manage hourly labor and other controllable BOH expenses.

14.  Operate with an understanding of unit profitability and budget expectations.

15.  Actively manage inventory utilization and minimize waste through vigilance and communication, while following all standard operation procedures and company policies.

16.  Open or close kitchen when scheduled to do so, according to SOPs.

Required Skills/Abilities:

·      Must have the ability to work all line positions with proficiency and consistency

·      Ability to teach, train and develop BOH employees

·      Ability to successfully pass a stage during the interview process.

·      Ability to learn all recipes during

·      Ability to facilitate conflict resolution

·      Proficient computer skills

·      Excellent communication skills

Education and Experience:

·      Experience working in a restaurant kitchen

·      Proven experience 

Description

The Roundsman operates under the direction of the Executive Chef is primarily responsible for supervising and holding others accountable to executing the culinary standard operating procedures and hot line service execution. Responsibilities include any duties necessary to operate organized, well-managed shifts, ensure consistent high-quality food, and daily readiness.

Responsibilities:

1.     Fill in line positions when needed based on business needs and labor.

2.     Complete general prep to appropriate par levels as directed by the EC and Sous Chefs.

3.     Assist Chef, when necessary, with pre shift BOH menu meeting and daily line checks and periodic quality checks.

4.     Assist with receiving, rotation, and storage of product, as needed, following proper standard operating procedures.

5.     Aid in development and maintenance of a thorough and accurate recipe file, and ensure consistent adherence to recipe specifications associated with prep and hot line pick up.

6.     Adhere to sound culinary technique, proper food storage and sanitation practices.

7.     Assist Chef with special menu production, execution, and change.

8.     Supervise beginning and ending shift set-up and breakdown.

9.     Operate a clean and well-maintained shift while holding the prep staff accountable for completion of opening and closing duties, prep list review and completion, cleaning projects, productivity, and quality of work.

10.  Consistently monitor and proactively manage workplace safety, back door security, and facility cleanliness during every shift.

11.  Assist Chef with weekly FOH staff demos.

12.  Hold hourly staff accountable through consistent feedback, example setting and coaching.

13.  Manage hourly labor and other controllable BOH expenses.

14.  Operate with an understanding of unit profitability and budget expectations.

15.  Actively manage inventory utilization and minimize waste through vigilance and communication, while following all standard operation procedures and company policies.

16.  Open or close kitchen when scheduled to do so, according to SOPs.

Required Skills/Abilities:

·      Must have the ability to work all line positions with proficiency and consistency

·      Ability to teach, train and develop BOH employees

·      Ability to successfully pass a stage during the interview process.

·      Ability to learn all recipes during

·      Ability to facilitate conflict resolution

·      Proficient computer skills

·      Excellent communication skills

Education and Experience:

·      Experience working in a restaurant kitchen

·      Proven experience