Assists the Kitchen Manager/Executive Chef in managing all facets involved in operating the Kitchen and Dish areas. This would include: development of menus and specials to increase revenue, insuring the quality of food /beverage products, maintaining or reducing all variable costs; scheduling production and controlling labor costs; keeping equipment in good working condition; cleanliness and sanitation of all areas; maintaining proper supplies inventories; training and development of staff; long term planning and assists with purchasing as directed in the absence of the Purchasing Manager. Assists in establishing, monitoring and achieving Department Goals. Fills out and may conduct all Kitchen department Reviews and Evaluations including dish and prep staff. Attends and participates in Department meetings. Reprimands and coaches employees to better performance. Will perform other duties as assigned.
BASIC QUALIFICATIONS:
Graduate restaurant degree or the equivalent in restaurant experience.
Minimum of five years experience in food production management.
Able to lift up to 60#
Ability to stand; walk for long periods of time
Ability to work in heat for most of the day
Must be able to supervise; motivate the staff while retaining them
Ability to use a computer, to type and use Excel for spreadsheets or reporting
Good verbal and written communication skills
Knowledge of food; Dish equipment to know what to do if there is equipment failure
