Restaurant Chef

JOB RESPONSIBILITIES:

• Creates and ensures a fun-filled, entertaining and exciting environment where the flawless delivery and execution of service excellence is paramount.
• Training and implementation of set standards of sanitation and culinary techniques.
• Inspect, analyze, report, instruct, correct and document performance in all categories of culinary functions.
• Menu development and implementation in compliance with Management directives.
• Verify the preparation and presentation of all menu items meets service standards, to ensure consistency and product quality.
• Inventory control, product flow and rotation of product to insure quality and freshness.
• Provide effective ordering to meet business needs in compliance with food cost controls and budgetary guidelines.
• Develop comprehensive training manual, implement intensive and continued training for staff including daily presentation and explanation of specials.
• Responsible for recruiting, direct supervision, staff training and coaching/discipline of all culinary staff.
• Ensures that staff evaluations are accurate, completed timely and detailed.
• Adheres to and administers established Food & Beverage Policies, Labor Laws, Liquor Laws and Delaware Sanitary Codes.
• Assists in establishing standards and procedures for ensuring proper sanitation and excellent customer service.
• Communicate (both written and verbal) with and promote positive team member and guest relations.
• Listens, evaluates, and responds to all guest complaints and inquiries and exercises good judgment in resolving same.
• Maintain professionalism at all times when working with other team members and/or guests.
• Promotes outstanding internal and external guest relations and internal teams.
• Performs all other duties as assigned.

JOB REQUIREMENTS:

• Minimum of Four (4) years of experience in each of the following: Supervision of high volume and multi-unit culinary operation.
• Proficient in all aspects of food preparation, menu development and implementation.
• Experience in staff training in food preparation techniques, presentation and sanitation methodology.
• Must be able to successfully complete a background check.
• Knowledge of computer software including Microsoft Word and Excel.
• Ability to work independently with minimal supervision.
• Maintains confidentiality with regards to employee concerns and sensitive department information.
• Must possess strong leadership, interpersonal, customer relations and effective communications skills.
• Maintain established company and departmental uniform, appearance, and hygiene standards at all times.
• Experience with P.O.S System and PC related systems.
• Must be able to walk and stand for at least a full eight (8)-hour shift. Must be able to lift, up to 40 lbs in weight and be able to push or pull up to 50 lbs in weight throughout shift. Ability to bend, reach, pull, push, kneel, squat and grasp as needed .
• Must be able to work a flexible schedule according to business needs, including evenings, weekends and holidays.
• Station assignments covering large areas with long walking distances, Work areas could have high volumes, diverse clientele, noise, music, minimal and/or bright lighting and variation of climate control.
• Ability to work in a fast paced environment and effectively communicate with guests, co-workers and management is mandatory.
• Must be able to handle all types of guest related situations; relay all guest compliments and complaints to department management.