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Promote, work, and act in a manner consistent with the mission of City Line Bar
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Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
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Monitor sanitation practices to ensure that employees follow standards and regulations.
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Check the quality of raw or cooked food products to ensure that standards are met.
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Check and maintain proper food holding and refrigeration temperature control points.
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Estimate amounts and costs of required supplies, such as food and ingredients.
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Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
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Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
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Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.
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Supervise or coordinate activities of cooks or workers engaged in food preparation.
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Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
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Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
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Inspect supplies, equipment, or work areas to ensure conformance to established standards.
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Order or requisition food, equipment, or other supplies needed to ensure efficient operation.
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Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.
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Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
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Determine production schedules and staff requirements necessary to ensure timely delivery of services.
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Check the quantity and quality of received products.
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Determine how food should be presented and create decorative food displays.
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Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants.
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Coordinate planning, budgeting, or purchasing for all the food operations.
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Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
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Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
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Meet with sales representatives to negotiate prices or order supplies.
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Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
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Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
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Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.
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Provide orientation of company and department rules, policies and procedures to new kitchen employees.
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Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials.
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Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests.
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Demonstrate new cooking techniques or equipment to staff.
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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.
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Meet with guests to discuss menus for special occasions, such as weddings, parties, or banquets.
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Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
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Attend all scheduled employee meetings and offers suggestions for improvement.
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Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
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Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
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Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
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Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
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Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.
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Provide orientation of company and department rules, policies and procedures to new kitchen employees.
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Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials.
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Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests.
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Demonstrate new cooking techniques or equipment to staff.
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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.
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Meet with guests to discuss menus for special occasions, such as weddings, parties, or banquets.
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Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
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Attend all scheduled employee meetings and offers suggestions for improvement.
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Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
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Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
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