Job Summary Assists the Chef with overseeing the day to day operation of the kitchen and maintaining the highest quality food products and service. Essential Functions 1. Prepares and coordinates daily menus. 2. Oversees quality assurance meal presentation and portion control. 3. Keeps stock rooms, coolers and freezers clean and rotated. All food must be labeled, dated and stored properly. 4. Coordinates prep for following days menu. 5. Assists with food and supply inventory control systems, informs executive chef of all production needs. 6. Keeps waste to a minimum by utilizing food storage and food recycling techniques. Employs appropriate loss prevention procedures. 7. Performs a pre-meal meeting with food servers to review details of the daily menu. 8. Ensures all kitchen equipment is in working order and kept clean at all times. 9. Oversees the proper inventory, storage, and use of cleaning chemicals. 10. Assists in menu and recipe development. 11. Assists with special events and food displays. 12. Assists in the scheduling of cooks and utility workers to maintain compliance with budgetary guidelines. 13. Assists in the adherence to maintaining budget compliance for daily food cost. 14. Must be able to lift 50 lbs.

Job Type:

Full-time Benefits:

401(k) 401(k) matching Dental insurance Health insurance Paid time off Vision insurance

Education:

High school or equivalent (Preferred)

Experience:

Restaurant experience: 1 year (Preferred) Shift availability: Day Shift (Preferred) Night Shift (Preferred)

Work Location:

In person