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Job Description

Summary of Responsibilities:

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:

• Consistently offers professional, engaging and friendly service
• Must be able to understand and adjust recipes according to business levels.
• Have a working knowledge of properly storing, rotating and maintaining products.
• Carries out any other duties as may be assigned.

• Constantly checks quality and quantities of product on all stations and is able to give direction to cooks on correcting mistakes. Communicates any potential issues to Sous Chef or Chef.
• Responsible for supporting other stations during peak business volume. Must have organizational and operational knowledge of all kitchen stations to be able to provide support.

• Strong organizational skills, able to work with cooks maintain walk-ins and shared areas. Responsible for the shared upkeep of delivery logs, temperature logs and other health and safety documentation.

• Excellent interpersonal skills, and able to communicate clearly. Must have a strong grasp of the culture of professional communication through company email.
• Expected to support other culinary departments as needed.
• Able to supervise cooks and give clear direction and training.
• Must motivate the team and inspire others
• All tasks are completed with 100% attention to detail
• Must be flexible and willing to work in working all areas of the kitchen
• Takes on leadership responsibilities without being asked.
• Is able to delegate tasks and follows up with cooks on completion of work.
• Is highly motivated, able to work alone and give direction to others.