Job at a glance
Description of duties : Maintain menus, recipes, menu descriptions, incoming invoices and costing documents Maintain the BOH schedule and the appropriate labor cost targets Maintain net food costs Maintain cleanliness and sanitation of the kitchen and other work areas. Hire and train kitchen staff Create weekly specials and party menus Work closely with Event Coordinator to plan menus, accommodate allergies, and execute private events Understanding of required specifics on handling raw shellfish and organization, per health department standards Educate the FOH and BOH on menu offerings Help the GM with incoming staff paperwork Assist staff during service to insure the shifts flow easily and properly Monitor recipe execution and ticket times Coordinate needs between front of house and back of house as it pertains to service.
Support the GM in their vision for improved operations and sales, help them execute sales and marketing strategies. Effectively listen, communicate and perform diplomacy with internal and external customers and staff in all situations. Maintain the ability to move throughout each property and perform essential job functions. Perform other duties as assigned Required Skills: P&L management, ordering & receiving, inventory, staff training & motivation, food safety knowledge, scheduling , ServSafe Certification