HOURS / SHIFT: Minimum 50 hours 5-6 days depending on season and demand
Primary Functions of the Position:
Responsible for meeting food cost, controllable and labor budgets, minimizing waste. (Vanderbilt at South Beach, South Fin Grill and Beach Concession).
Responsible for maintaining an “A” rating with the NYC Health Dept. thru impeccable sanitary conditions
Responsible for interviewing, hiring, training and ongoing development of entire kitchen staff including maintaining a progressive discipline program which included termination if necessary.
Responsible for dishwasher staff, porters, stewards, line cooks, prep cooks, sous chefs.
Responsible for maintaining daily specials and seasonal menu changes along with writing and implementing recipes for all menu items.
Will ensure that all kitchen staff is following standards and systems that are in place.
Must regularly develop and evaluate pricing of restaurant menus and banquet menus. Interact closely with General Manager / Restaurant Manager and others to ensure that the Guests expectations are exceeded.
Responsible for rotation of opening and closing of the building. Building to be opened and closed by a limited number of FOH and BOH managers.
Secondary Functions of the Position: Assignments from the General Manager / Catering Sales Director
General Outline of Job Responsibilities:
KITCHEN
Responsible for anticipating staffing needs and taking a proactive approach on hiring
Train, supervise and coach all kitchen staff according to company standards.
Perform quarterly Evaluations for all kitchen personnel.
Schedule and coordinate kitchen staff. Ensure proper staffing for maximum productivity and efficiency.
Ensure high standards for Food Health Sanitation and Cleanliness are in place and the standards are communicated and practiced throughout the kitchen at all times by all kitchen employees.
Follow documented recipes and maintain the high quality of food production, presentation and taste that has been established in our company
Maintain par levels of all food and supply products.
Conduct daily inventory on high priced and often used items.
Supervise entire kitchen staff including but not limited to dish staff, stewards, porters, line cooks, prep cooks, banquet chefs, restaurant chefs, sous chefs.
Monitor and coach staff on maintaining consistency in food quality.
Maintain all kitchen equipment in the most professional fashion.
Prepare and rotate daily specials and recipes.
Continuous development of menu items for both banquet and restaurant.
OPERATIONS
Ensure that Safety and Sanitation Standards are maintained at all times. Immediately rectify any unsafe conditions, current or potential.
Use Caterease to create ingredients list and production menus etc. Take full inventory and enter into Foodco to generate purchase orders for all necessary supplies and to accurately prepare and execute all banquet event contracts and maintain food quality and company recipes.
Maintain current & accurate files for food and labor costs in database.
Inspect all food purchases for quality control and to maintain maximum shelf life.
Maintain rotation of all food products on a first in first out basis.
On a daily basis review all shift clock out reports for BOH staff and make appropriate adjustments to coincide with posted schedule to ensure staff is clocked in and out accurately. Place the original time report and the adjusted time report in the office administrators mail box on a daily basis, Adjusted time report must be signed. All staff must be clocked out by the end of the day based on their true start and finish times.
Constantly practice controls to minimize food & supply waste and eliminate theft.
Follow the purchasing guidelines when receiving deliveries compare the deliveries to the appropriate Foodco purchase order including linens and uniforms, for accuracy in quantity, quality and price. Adjust pricing if overcharged and or return any items that were delivered in error or lack in quality.
Attend and actively participate in all management meetings.
Conduct department meeting once a month.coordinate with management team as often as possible to maintain teamwork, uniformity and consistency and great customer service.
Interact with the Event Manager throughout all events about the timing of courses and to assure that food quality is meeting the expectations of our Guests.
Practices Guest is #1 at all times.
Make recommendations for maintenance, repair and upkeep of the kitchen and its equipment.
Follow through to ensure that problems are taken care of in a reasonable time frame.
Oversee receiver / steward to manage first in first out inventory rotation.
Represent the company at community and other special events.
Attend and actively participate in staff meetings.
Consistently maintain company image.
Must complete the New York City Food handler’s Certification within one month of being hired.
FINANCIALS
Competitively shopping for the best quality products at the fairest price obtain a minimum of three bids on ALL purchases, negotiate lowest prices for all purchases and generate purchase orders for items needed
Formerly recommend bonuses, raises and promotions for all people in department.
Perform weekly inventories for the total department and mage within Foodco
Conduct monthly inventories cooking smallwares items.
Input schedules into Hot Schedules, ensure weekly budgets for BOH labor are met.
Regularly communicate with Catering Director and General Manger about costs and any difficulties.
Responsible for making sure that all food served is entered in Posi Touch and that no food or beverage is made without a dupe ticket printed out of Posi Touch. When doing parties/banquets, make sure that all food and beverage are ran thru Posi Touch as well and make sure the price on the contract matched the final bill.