Job Summary: Assist in the oversight of operations of kitchen.
To maintain the highest level quality of food and sanitation by teaching, training, and motivating kitchen staff.
Position Reports To: Owners, Operations Consultant, General Manager, Chef
Key Responsibilities include but are not limited to:
· Assist Chef with Inventory and Ordering of all food.
· Assist Chef with development of Menus, Dinner Specials, Special Events and Catering.
Maximize utilization to meet food cost goals.
· Lead production of foods for restaurant, catering and other food operations.
· Maintaining quality control and consistency of production by cataloging recipes, watching proper techniques and tasting food.
· Maintaining organization of food storage, meet sanitation and cleanliness standards.
· Lead cleaning schedule for kitchen and storage areas.
· Lead Line from cooking station.
Supervisory Responsibilities:
Assign work to team members
Train team members.
Oversee food quality and consistency.
Maintaining, caring for and preserving equipment.
Ensure safety and sanitation.
Day to Day Operations:
§ Lead food prep and production.
§ Review that all stations have proper setup with standard of quality food.
§ Oversee cleanliness and proper organization of all stations and storage areas.
§ Ensure that all food has been properly rotated in all stations and storage areas.
§ Assist with catering needs.
§ Investigate any customer complaints in order to make sure issue does not reoccur.
§ Enforcing cleaning schedule.
§ Educate staff on specials and regular menu items.
REQUIREMENTS
Proven work experience as a Sous or Lead Line Cook
Ideal Tavern is a Gastropub serving modernized, New American classic cuisine, craft cocktails and select beers in a charming, rustic atmosphere.
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