Job Summary:
Responsible for the management of the kitchen, leading the staff to prepare meals with a high degree of quality.
Responsibilities:
Inspects and cleans food preparation areas or serving areas to ensure safe and sanitary food-handling practices.
Ensures food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Ensures freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Seasons and cooks food according to recipes or personal judgment and experience.
Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.
Observes and tests foods to determine if they have been cooked sufficiently.
Washes, peels, cuts, and seeds fruits and vegetables to prepare them for consumption.
Carves and trims meats for hot or cold service.
Consults with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
Coordinates and supervises work of kitchen staff.
Effectively manages inventory and Cost of Goods Sold
Qualifications/Requirements:
Education: High school diploma or equivalent. Culinary Degree a plus.
Experience: One year of related experience.
ServSafe Certification required.
Excellent verbal and written communication.
Monitoring.
Coordination.
Active listening.