Cook-Kitchen Supervisor - Irish Restaurant Company

Family friendly restaurant company that gives a better quality of life with no crazy late nights and potential for leadership training and growth.

**30, 60, 90 day bonus for all qualified candidates!

Summary of Position:

Will be directly responsible for all kitchen functions including all food preparation and maintenance of quality standards; sanitation and cleanliness; coaching of employees in methods of cooking, preparation, plate presentation, portion and cost control while assigned as the Lead Cook on a designated shift.

Duties & Responsibilities:

•Complete opening and closing checklists.

•Refer to Daily Prep List or instructions at the start of each shift for assigned duties.

•Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.

•Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.

•Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.

•Portions food products prior to cooking according to standard portion sizes and recipe specifications.

•Is familiar and knowledgeable of all Health Department requirements for food preparation and storage, including temperature logs, holding requirements, preparation practices, cooling and storage processes

•Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.

•Fill in where needed to ensure guest service standards and efficient operations.

•Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.

•Work with restaurant managers to plan and price menu items and specials. Establish portion sizes and prepare standard recipe cards for all new menu items.

•Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.

•Be a follow up coach for the training of kitchen personnel in safe operation of all kitchen equipment and utensils.

•Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.

•Is knowledgeable of all composting and recycling procedures and adheres to process

•Check and maintain proper food holding and refrigeration temperature control points.

•Be fully informed and proficient in all duties and responsibilities of all positions as described in job descriptions for B of House line cook, prep and dish wash positions.

•Be able to communicate effectively and competently with Management team and Service team prior during and following shift

•Maintains a clean and sanitary work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, saut burners, convection oven, flat top range and refrigeration equipment.

•Closes the kitchen properly and follows the closing checklist and instructions for kitchen stations. Assists others in closing the kitchen.

•Attends all scheduled employee meetings and brings suggestions for improvement.

•Promptly reports equipment and food quality problems to Kitchen Manager.

•Informs Kitchen Manager immediately of product shortages.

•Uses our Standard Recipe Card for preparing all products. Do not rely on the memory of yourself or other employees.

•Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.

•Be competent to lead kitchen team during busy Friday or Saturday Night or other special occasion shift

Qualifications:

•A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.

•At least 6 months experience in a similar capacity.

•Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.

•Be able to reach, bend, stoop and frequently lift up to 50 pounds.

•Be able to work in a standing position for long periods of time (up to 9 hours).

•Must be able to work nights and weekends - flexible schedule.

•Must have a recognized Food Safety certification.

•Must have a basic knowledge to maintain a safe working environment in a kitchen.