Key Responsibilities:
- Report directly to Executive Chef and Management Company.
- Supervise the preparation and execution of food items.
- Control and minimize waste and theft.
- Select, train, and monitor all BOH employees
- Ensure the kitchen is prepared and ready at all times for health inspections.
- Manage hourly kitchen staff through scheduling, payroll, hiring, training and coaching.
- Expedite during service.
- Calculate food cost and labor cost.
- Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
- Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
- Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
- Create and execute specials for service.
- Monitor food production, ordering, costing, consistency, and quality.
- Maintain quality control and quality product checks daily by shift.
- Attend financial meetings with management team and executive teams. Address any opportunities with a sense of urgency.
- Actively work with purveyors to build and maintain relationships and retain competitive pricing.
- Inspire excellence and build camaraderie and team morale.
- Abide by and uphold company policies and standards, as well as state sanitations/health regulations.
- Ensure and maintain safe and secure working conditions/environment and ensure the cleanliness and sanitation of kitchen facilities and equipment.
- Assist Executive Chef in other areas as needed.
Position Requirements
- A minimum of three years experience working in a fast paced, high volume kitchen.
- In depth knowledge of kitchen operations, food and cooking techniques.
- Exceptional leadership, organization, communication, and relationship skills.
- Proven ability to think critically and make sound decisions in a high-pressure work environment.
- Excellent time management and prioritization skills, and the ability to multitask.
- A great understanding of restaurant finance, and the ability to operate within budgets for COGS and labor, and general expense control/overview.
- A desire to exceed guest expectations.
- Experience with training, coaching and customer service.
- Possess NYC DOH Food Handler’s Certificate.
- Open availability.
Job Type: Full-time
Pay: $65,000.00 – $75,000.00 per year
Benefits:
- Health insurance
Experience level:
- 2 years
Work setting:
- Casual dining restaurant
Ability to commute/relocate:
- John F. Kennedy International Airport, NY: Reliably commute or planning to relocate before starting work (Required)
Experience:
- Culinary experience: 2 years (Preferred)
Work Location: In person
John F. Kennedy International Airport, NY
