Responsible for overseeing the kitchen and front-of-house operations in the absence of the Executive Chef.
Essential Duties and Responsibilities
Prepares and serves food according to set standards.
Maintains safe standards throughout all food preparation and storage areas.
Monitors and assists in daily cleanup of kitchen including mopping, dishwashing, cleaning and organizing.
Reports potential employee issues to supervisor.
Monitors and obtains supplies needed for kitchen.
Promotes safety and proper sanitation in kitchen.
Controls food waste.
Performs all other duties as required or assigned.
Knowledge, Skills and Abilities
Excellent organizational skills with the ability to prioritize workload and meet deadlines.
Ability to pay continual attention to detail.
Must be able to work in a fast-paced environment with demonstrated ability to juggle multiple competing tasks and demands.
Possess knowledge of healthy cooking styles and organic ingredients.
Familiarity of a variety of cooking styles with emphasis on Mediterranean and west coast cuisine mandatory.
Ability to safely handle knives and other cooking instruments.
Proven ability to handle multiple projects under pressure.
Ability to follow directions and work as part of a team.
Ability to cook in quantity.
Ability to streamline work processes and work cooperatively to provide excellent customer service.
Ability to learn job related material primarily through oral instruction and on-the-job observation.
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