JOB SUMMARY:
The Taproom Chef manages the Back of House (BOH) operations and employees. This position is directly responsible for all kitchen functions including food purchasing, preparation, maintenance of quality standards, sanitation, cleanliness and training of employees in methods of cooking, preparation, plate presentation, portion, cost control, sanitation and cleanliness.ESSENTIAL JOB DUTIES AND RESPONSIBILITIES:
Specifically, the responsibilities of the position include, but are not limited to, the following activities Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions:Evaluate all BOH employees' efficiency and productivityComplete performance evaluations for BOH staffHandle employee related issues and provide reports as needed to resolve problems within personnel including properly documenting and communication with the GM and HRAdminister prompt fair and consistent corrective actions for violations of company policies or proceduresCreate employees' work schedules within a timely fashion and manage labor results to budgeted targets, and assist the GM with time off requests approvalsAssign work to employees based on anticipated business activity and maintain cleaning schedulesDetermine best work techniques to be used by employeesDecide on the types of work, materials, supplies, machinery, or tools to be used by employeesControl the flow and distribution of merchandise, materials, and suppliesMaintain the safety of employees and property to ensure a safe, secure, and healthy facility environmentEnforce sanitation standards and proceduresComply with health and legal regulations; maintain security systemsPrepare departmental budgetsEnsure full oversite and alignment of all company recipes, specifications, and standardsExecute banquet and events to company standards in full alignment with the GM and Banquet & Events CoordinatorOversee purchasing from vendors, and manage inventory at acceptable levelsCertify all food and products are prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards as well as safety and sanitation of all foodComply with nutrition and sanitation regulations, legal and safety standards; check and maintain proper food holding and refrigeration temperature control pointsControl food costs and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control proceduresChecking xtraChef price fluctuations and market trends and communicating to the Corporate Executive Chef on product and price issuesSecure that the kitchen is in clean condition at all times and instruct staff in place to clean as needed; oversee cleaning and maintenance of all kitchen workspaces and equipmentReport repair needs to the General ManagerFill in as needed to keep kitchen running smoothlyOther duties as assigned
REQUIRED QUALIFICATIONS:High School Diploma or equivalent. Culinary school diploma or similar experience5 years in kitchen experience including food preparation, line cook, fry cook experiencePrior experience in restaurant staff and overall kitchen management including food preparation and productionMust be available nights, weekends, holidaysBasic mathematical skillsAbility to effectively communicate verbally and in writingAbility to define problems, collect data, establish facts, and draw valid conclusionsProficient in Microsoft Office suiteRequired to work in a standing position for long periods of time – up to 9 hours
WHAT FIRESTONE WALKER OFFERS:Competitive pay rate for an experienced individual with the right skills.Salary Range: $ /hourAn excellent benefits package including:100% paid premiums for employee including medical, dental, vision, & life insuranceAccrued PTO (rate of 13 days per year)Paid Sick Leave 401(k) retirement plan including company paid profit sharing & matching10 paid holidays per year
Please submit your resume with your work experience when applying. Firestone Walker is an Equal Opportunity Employer