Regional Chef - Filipino Cuisine

Full-Time, Salaried Position

Regional Taglish Chef will be responsible for overseeing culinary operations at all Taglish locations.

www.taglishfl.com

To assist store leads on food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion, cost control, sanitation and cleanliness. This position requires a min. of 50 hours per week in store.

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DUTIES & RESPONSIBILITIES INCLUDE BUT NOT LIMITED TO:

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.

• Assist in all store openings, creating opening time line, review equipment purchases, Creation of SOPs specific to location, train and build store team members

• Work in store at all operations creating new procedures to better serve guests and give support to culinary team

• Quality control- maintain high level of standards by implementing portion controls, temperature and time controls for all products

• Safety and Sanitation- Work toward new stands of sanitation and spot checking each store has temperature controls, sanitation measures, and safety equipment

• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.

• Create new Limited Time Offerings (LTO) as well as menu staples specific to each store. Costing, sourcing, menu roll out and and training needs to be in a clear and direct presentation

• Brand Ambassador- Culinary events, off site promotions, in store special events to help promote the brand and create culture for our team. (Kamayans at UCF, News appearances, Social media Interviews)

• Handles, stores and rotates all products properly.

• Assists in food prep assignments during off-peak periods as needed.

• Closes and Open the kitchen properly and follows the closing/opening checklist for kitchen stations. Assists others in closing the kitchen.

• Attends all scheduled employee meetings and brings suggestions for improvement.

• Creation and implementation of catering services at all stores.

• Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.

• Oversee training of new kitchen employees, and assist in performance review with director of Ops

• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

• Work with executive team to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.

• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.

• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.

• Responsible for training kitchen personnel in cleanliness and sanitation practices.

• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.

• Check and maintain proper food holding and refrigeration temperature control points.

• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 10hours).

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Job Type: Full-time

Pay: $40,000.00 - $50,000.00 per year

Schedule:

• 10 hour shift
• 12 hour shift
• Day shift
• Evening shift
• Night shift
• Weekend availability

Experience:

• Culinary experience: 5 years (Preferred)
• Cooking: 5 years (Preferred)

Work Location: Multiple Locations