Job Description
Job DescriptionDescription:
- The pay range is $75,000.00 to $85,000.00 per year.
Job Summary
You will work 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