Employment Type : Full-Time
Category: Directly responsible for the day-to-day operation of AJ’s Kitchen. Assists the Executive Chef in leading & executing the overall vision of the work environment, AJ’s kitchen staff, menus & culinary goals. Responsible for food service for AJ’s Steakhouse from planning/preparing to delivery and maintaining of all food. Ensure that all food is consistently prepared and served according to the recipes, portioning, cooking and serving standards. Maintain a high quality of food presentation. Participate on hot line and in expediting. Oversee and ensure kitchen work area is prepared for daily operations. Work with Executive Chef to develop & update all AJ’s menus. Responsible for creating and maintaining standardized recipes for all menu items. Assist with developing and maintaining the data entry for the Agilysis system, menu costing and all recipes. Review reservations for the day & execute plan. Assist Executive Chef with P&L processes on a regular basis. Strive to encourage effective communication to ensure proper counts, timing of food delivery, etc. Recommend employment and termination actions including interviewing, hiring, evaluating, and disciplining kitchen personnel and attendance issues as appropriate. Determine duties/assignments as well as breaks for the shift. Determine staffing needs based upon forecasted events/volumes. Oversee the completion of all required paperwork, including forms, reports and schedules in an organized and timely manner. Ensure sufficient chemical supplies are on hand to allow for efficient service and reporting any needs to the kitchen management. Follow state health codes and ensures proper rotation; sanitizing and temperature standards are maintained. Assist in product/supply ordering. Ensure that all products are ordered according to predetermined product specifications, received correct unit count, condition, and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. Able to have a working knowledge of the Agilysys software to enter recipes, complete transfers, and conduct monthly inventories. Assist with transferring total usage of product on a daily basis through Agilysys. Control food costs and usage by following proper requisition of products from storage areas, products storage procedures, standard recipes and waste control procedures. Maintain all food service areas (kitchens, dish areas, storage areas, etc.) to state department of health codes and regulations. Interact with guests to confirm details, ensure guest satisfaction, resolve issues/complaints, etc. Minimum Requirements High School Diploma or equivalent. Bachelor’s or related culinary degree preferred. Minimum of 3 years of experience as a Chef or Sous Chef. Experience in large full service, upscale, high volume restaurant kitchen. Experience with collective bargaining environment preferred. Excellent dietary, cooking, managerial, and customer service skills essential. Must be able to communicate effectively, both verbally and in writing, with persons of diverse backgrounds. Knowledge of Iowa Department of Health regulations is required. Serv Safe certification required. Skilled in menu development with budgeted food costs. Knowledge about plating & presentation. Working knowledge of Agilysys software. Knowledge of Word & Excel. Strong attention to detail & multi-tasking skills. Ability to work in fast paced & high pressure environment. Candidate must be able to assist in developing and maintaining a positive professional work environment. Working knowledge of P&L statements. Knowledge of labor management & inventory control. Long periods of standing and walking. Subject to hot equipment, hot oil and sharp objects. Will have exposure to wet floors. Pushing of carts of dishes up to 150 pounds. Must be able to lift amounts up to 50 pounds. Job Type: Full-time
Food and Beverage
Employment Status:
Full-time
Description