Job Description
Job DescriptionDescription:
Job Summary
Works alongside the General Manager to monitor daily kitchen activities, develop kitchen staff, aid in purchasing, and cost control. Ensures compliance with menu standards, Tri-Service Food Code and the Performance Work Statement (PWS), ServSafe, and Southern Foodservice Management Standards, Policies & Procedures and HACCP Plan (SureSafe). All the above listed job duties are to be executed in a teamwork type of approach and atmosphere.
Responsibilities
- Provides guidance to kitchen staff members regarding food preparation, cooking, and presentation.
- Oversee and organize kitchen ordering, storage, and issuance.
- Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
- Trains new kitchen employees to Warrior Restaurant and kitchen standards.
- Manage food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
- Be involved with product inventory.
- Supervises all food preparation and presentation to ensure quality and Warrior Restaurant standards.
- Works with Cooks to maintain kitchen organization, staff ability, and training opportunities.
- Works with managers, cooks and utility on the sanitation program already in place, as well as keeping temp and sanitation logs.
- Sanitation buckets, date and labeling and daily cleaning in the kitchen.
- Verifies that food storage units all meet standards and are consistently well-managed.
- Coordinates with management team on supply ordering, budget, and kitchen efficiency and staffing
Southern Foodservice Management’s Culture
We have a philosophy for each and every one on our service team to give something extra. A Southern Foodservice Management employee:
- Exhibits a positive, friendly and respectful attitude towards guests and other team members.
- Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE.
- Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.
- Promotes a fun and efficient work environment, focusing on guest satisfaction.
Qualifications and Skills
- Formal culinary training, previous restaurant/contract dining experience, extensive food and beverage knowledge, restaurant industry knowledge,
- Strong organizational skills and attention to detail
- Knowledge of food service regulations,
- Strong Leadership and Management skills
- Positive attitude and approach
- Ability to work under pressure
- Self-motivated, creative problem-solving skills
- Excellent verbal and written communication skills
- Exceptional customer service skills.
Requirements:
Physical Requirements:
- Strength: Lift up to 20lbs
- Posture: Standing 80%, walking 20%
- Movement of objects: Frequent
- Heavy lifting, Heavy Carrying, Pushing, Pulling
- Climbing or Balancing: Occasional
- Stooping: Occasional
- Reaching: Frequent
- Handling: Frequent
- Talking/Hearing: Frequent
- Seeing: Frequent
- Temperature Variation: Frequent