Job Responsibilities
Work on the front line and handle specific stations as assigned by the superior Chef.
Assist in overseeing and directing all aspects of kitchen operations and provide functional assistance primarily to the Sous Chef.
Ensure proper productivity and maintain high standards of food quality delivery.
Conduct regular on-the-job training to ensure subordinate staff perform their duties effectively and efficiently.
Observe workers engaged in preparing, portioning, and garnishing foods to ensure methods of cooking meet standards.
Maintain all standards set by Management and establish training methods according to standard operating procedures.
Ensure safe and consistent food production to meet daily guest needs and company expectations.
Oversee all back-of-house operations and be responsible for food production and overall kitchen supervision.
Maintain and contribute to a positive work environment.
Communicate effectively in the primary language(s) used in the workplace, both verbally and in writing.
Learn and perform all essential job functions accurately and safely.
Have knowledge of the menu and beverage list, and be able to suggest options clearly to guests.
Possess auditory and visual abilities to observe and detect signs of emergency situations.
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