Junior Chef - Rumsy's

Responsibilities

Kitchen Operations:

• Oversee all kitchen activities, including food preparation, cooking, plating, and presentation, ensuring adherence to recipes and quality standards.
• Coordinate with the Cafe team to ensure timely and accurate order preparation and delivery.
• Monitor inventory levels of food supplies and ingredients and collaborate with the management team to place orders as needed.
• Ensure proper storage, labeling, and rotation of food items to minimize waste and maintain freshness.

Team Leadership:

• Lead, train, and motivate kitchen staff, including cooks, prep cooks, and dishwashers.
• Assign tasks and responsibilities to team members, ensuring efficient use of resources and smooth workflow.
• Foster a positive and collaborative team environment, promoting open communication and constructive feedback.
• Provide coaching and guidance to team members to enhance their culinary skills and professional growth.

Quality and Safety:

• Uphold strict food safety and sanitation standards, ensuring compliance with health regulations and internal policies.
• Conduct regular inspections of kitchen equipment, utensils, and workstations to identify maintenance needs or issues that could impact food quality.
• Monitor and enforce proper hygiene practices among kitchen staff, including personal protective equipment (PPE) usage and handwashing.

Menu Innovation and Execution:

• Collaborate with management to develop new menu items, considering ingredient availability, cost, and customer preferences.
• Ensure accurate and consistent execution of menu items, maintaining the highest standards of taste, presentation, and portion control.

Problem Solving:

• Address any kitchen-related issues promptly, such as food quality concerns, equipment malfunctions, or staffing challenges.
• Implement effective solutions to minimize disruptions and maintain a positive dining experience for guests.

Administrative Tasks:

• Maintain records related to kitchen operations, including inventory, and food safety inspections.
• Assist in the development of budgetary plans and cost control measures for the kitchen department.

Qualifications

• Possesses a Utah Alcohol Serving certification;
• Possesses a food handlers card;
• Must be at least 21 years of age;
• Ability to works nights and weekends;
• Proven experience as a line cook, sous chef, or in a similar culinary leadership role.
• Strong knowledge of culinary techniques, food safety, and kitchen equipment operation.
• Leadership skills, including the ability to motivate, guide, and develop a team.
• Excellent communication and interpersonal abilities.
• Attention to detail and a commitment to maintaining high food quality and presentation standards.
• Problem-solving skills and the ability to handle stressful situations with professionalism.
• Flexibility to work in a fast-paced, dynamic environment, including evenings, weekends, and holidays.
• Familiarity with menu development and a passion for culinary creativity.

Physical Requirements

• Ability to bend at the waist and lift items up to 50 lbs. to waist level;
• Ability to move items up to 50 lbs. for distances of up to 25 feet;
• Ability to remain standing and active for an 8-12 hour shift;
• Ability to hear, understand, and respond to employees' and guests' requests in a loud environment;
• Ability to tolerate exposure to cold and hot temperatures throughout the shift;
• Skill and coordination in lifting and carrying tubs and trays of dishes;
• Manual dexterity in using kitchen utensils and equipment.