POSITION SUMMARY
Provide the highest level of quality and service to our guests in an incredibly friendly atmosphere. Assist the Executive Chef in the day-to-day operations of the kitchen, primarily in the evenings. Effectively manage Sous Chefs and hourly team members with an additional focus on menu development. In addition to the Chef de Cuisine responsibilities, this position will also complete duties of a Line Cook and when needed is responsible to perform duties of all kitchen positions.
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ESSENTIAL FUNCTIONS*
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Reasonable Accommodations Statement*
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.
Essential Functions Statement(s)
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Ensure food production and quality are consistent with the HCR brand.
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Assist the Executive Chef in the development, management and training of Sous Chefs.
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Assist Executive Chef in coordination of all food service programs.
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Responsible for preparing food items which require the highest skill set.
- Ensure accurate inventories are taken nightly and variances are followed up on.
- Ensure recipe book is up to date and recipes are being strictly followed.
- Assist in the implementation and management of HCR policies and procedures; active management of kitchen and restaurant procedures throughout scheduled shift.
- Effectively staff team members in all areas.
- Monitor quality, sourcing, and pricing of food and drink.
- Hire and retain high performing team members who believe in our values; counsel and release as needed.
- Inspect and insist on cleanliness and repair of building, grounds, equipment, and furniture.
- Establish and maintain a positive relationship with vendors and act as a daily point of contact.
- Participate in the hiring process by conducting interviews and making hiring recommendations.
- Oversee and drive personnel and training to exceed guest expectations.
- Be an ambassador of your restaurant and our brand in the community.
- Lead and participate in thorough and accurate business planning: goals, strategies, line item budgets, projections, and schedule of capital improvements.
- Plan, schedule, and execute quarterly food tastings utilizing TFC's, PMIX's, and score sheets.
- Work to continuously improve your craft. Lead master my craft classes for kitchen team members and Sous Chefs.
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Monitor kitchen operations to ensure compliance with health and fire department regulations.
- Must be dependable, report to work as scheduled and on time, and follow all policies regarding scheduling and attendance.
POSITION QUALIFICATIONS
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Competency Statement(s)*
Customer Oriented - Ability to take care of the customers’ needs while following company procedures.
Working Under Pressure - Ability to complete assigned tasks under stressful situations.
Safety Awareness - Ability to identify and correct conditions that affect employee safety.
Active Listening - Ability to actively attend to, convey, and understand the comments and questions of others.
Communication - Ability to communicate effectively with coworkers, guests, and management to ensure all needs are met.
Leadership and Management - Ability to organize self and direct and influence others to perform their jobs effectively.
Decision Making - Ability to make critical decisions while following company procedures.
Goal Oriented - Ability to focus on a goal and obtain a pre-determined result.
Coaching and Development - Ability to provide guidance and feedback to help others strengthen specific knowledge/skill areas.
Team Builder - Ability to convince a group of people to work toward a goal.
Friendly & Energetic - Ability to exhibit a cheerful demeanor towards others and bring energy to the performance of the task.
SKILLS & ABILITIES
Experience:
3-5 years of Executive Sous Chef or similar management experience.
Computer Skills:
Microsoft Excel, Microsoft Word, Hot Schedules, Aloha POS, Menu Pilot.
Certifications &
Licenses:
Graduate of an accredited culinary school.
Other Requirements:
Knife set.
PHYSICAL DEMANDS
*N (Not Applicable)
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Activity is not applicable to this position.
*O (Occasionally)
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Position requires this activity up to 33% of the time (0 - 2.5+ hrs/day)
*F (Frequently)
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Position requires this activity from 33% - 66% of the time (2.5 - 5.5+ hrs/day)
*C (Constantly)
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Position requires this activity more than 66% of the time (5.5+ hrs/day)
*Physical Demands
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*Lift/Carry
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Stand
C
Walk
C
Manually Manipulate
C
Reach Outward
C
Reach Above Shoulder
F
Climb
O
Squat or Kneel
O
Bend
F
Grasp
C
Speak
C
11-20 lbs
C
21-50 lbs
F
*Push/Pull
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13-25 lbs
C
26-40 lbs
F
*Other Physical Requirements
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- • Vision (Near, Distance, Color, Peripheral)
- • Sense of Sound - Hear verbal requests by guests, coworkers, and managers
- • Ability to wear Personal Protective Equipment (PPE) - Non-slip shoes, back belt if lifting over 25 lbs, safety glove when using knife
*WORK ENVIRONMENT
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Fast paced, high-energy, moderately noisy environment containing multiple personality types. Can become hot, crowded, and can become high-pressure.