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Posted: Thursday, October 5, 2017 6:38 PM

Job Description:/h3:
SUMMARY
The Sous Chef / Kitchen Manager is responsible for the totality of kitchen functions, including menu engineering, food purchasing, back of house staffing, food safety, kitchen cleanliness, and quality control. The kitchen manager reports to the Executive Chef and General Manager. This is a full:time, salaried position.
ESSENTIAL FUNCTIONS
:Assuming full responsibility for all food items served in our restaurant
:Ensuring food, beverage, and service meets company standards of excellence
:Performing routine quality control tests and implementing corrective actions as necessary to ensure food products are served correctly 100 of the time
:Ensuring that food products are consistently prepared per official recipes
:Minimizing product waste by overseeing food preparation and implementing portion controls
:Taking inventory of food products and purchasing necessary goods to ensure adequate supply
:Verifying that kitchen goods are being properly handled, stored, and rotated
:Keeping kitchen safe, clean, and compliant with
local/state/federal laws and ordinances
:Checking and maintaining proper food holding and refrigeration temperature control points
:Assisting with food preparation and production as needed
:Hiring and training kitchen staff to ensure that kitchen is always able to meet our customers demands
:Coaching kitchen staff to work more efficiently, maximizing their productivity while on the clock
:Posting an employee work schedule each week by Saturday at 5:00 PM
:Ensuring that kitchen equipment is properly maintained
:Disciplining staff who violate company policies using verbal and written warnings, suspensions, and termination as necessary
:Fostering great culture among employees
:Reporting accidents and liabilities to General Manager
REQUIREMENTS
:A deep passion for food and cooking
:Willingness to work 60+ hours per week
:Ability to take initiative and work effectively with minimal supervision
:Strong sense of pride in ones work
:Initiative and problem solving mentality
:Strong leadership skills
:Coachable personality (takes corrective feedback well)
:Pleasant, polite, and professional demeanor
:Positive and energetic personality
:Leads by example
:Calm under pressure
:Ability to deliver effective feedback to employees
:Ability to lead a diverse staff
:Strong decision:making and communication skills (both written and verbal)
:Simultaneously manage up to 10 employees
:Ability to work well under pressure and in a fast:paced environment
:Willing to work late nights
QUALIFICATIONS
Required
:2+ years culinary experience in a high:volume restaurant setting
:Must be eligible to work in the Unites States
:Must agree to background and credit check
:ServSafe Managers Certification (must obtain upon hire)
:Must have a valid drivers license and reliable transportation
:Excellent oral communication skills
Preferred
:Previous leadership experience
:Formal culinary training or degree
:MS Word and Excel proficiency
:Bilingual Spanish
ACCOUNTABLES
:Ensures that plates are delivered to guests within 10:minutes of order received at lunch and 15:minutes from order received at dinner and late night hours.
:Keeps food and labor costs under budget guidelines set by the Chief Operating Officer
:Meets food sales goals as set by the Chief Operating Officer
:Completes tasks in a timely manner in accordance with company policies and procedures
:Keeps General Manager informed of all issues or matters of significance
:Passes routine quality assurance tests
:Ensures company policies and procedures are upheld
:Maintains highest health and food safety designations
:Minimizes turnover of staff
:Maintains a favorable working relationship with staff
:At all times, presents a favorable image of company
:Performs other duties and responsibilities as requested
WORKING CONDITIONS
:Typical work week is 60 hours. How

Source: https://www.tiptopjob.com/jobs/72023101_job.asp?source=backpage


• Location: Sacramento, vacaville

• Post ID: 18781907 sacramento
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