Job Summary: To oversee kitchen operations and select, train, appraise, coordinate, discipline and coordinate kitchen staff in order to prepare, cook and present food according to standard recipes.
Compensation: Salary $70k to $75k Annually
Essential Duties and Responsibilities
- Hire, train, supervise, discipline, schedule and participate in all activities of culinary team alongside Executive Sous and Executive Chef including counseling, discipline, training and direction.
- Manages kitchen staff in the proper preparation, cooking and garnishment of various menu items.
- Assists in the development and enforcement of policies to control food cost and quality.
- Ensures proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations.
- Assists Executive Chef and Executive Sous Chef with menu planning and tasting activities.
- Manage and work in all kitchen production stations as needed and directed.
- Run all culinary event execution and lead front service teams to include leading and controlling serve out lines.
- Maintains area in a clean condition at all times.
- Travel, as necessary, to different properties/venues
- Assist coworkers with completion of assignments when needed
- Perform all assigned side work
- Perform any general cleaning tasks
- Keep work area clean and well organized
- Attend and participate in all scheduled meetings and training sessions.
- Perform all reasonable requests by the management team
Required Qualifications, Skills, Abilities
- Any combination of education, training or experience that provides the required knowledge, skills and abilities.
- Graduation from a culinary school or formal apprenticeship program recommended.
- Three to five years of culinary experience preferably as a Chef in a similar size operation with supervisory experience essential.
- Prior catering cooking experience required
- Ability to obtain any government required licenses or certificates.
- Thorough knowledge of hot and cold food preparation.
- Great working knowledge of accepted sanitation standards and health codes.
- Extensive skill in usage of slicers, mixers, grinders, food processors, etc.
- Able to work flexible schedule in order to accommodate business levels
- Great working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods.
- Great knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.
- Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
- Must be able to work under pressure and meet deadlines, while maintaining a positive attitude and providing exemplary customer service.
- Ability to read and write the English language in order to read recipes and communicate with internal and external guests.
- Ability to work independently or in a team setting
- Ability to communicate effectively with Team Members, management, clients and vendors if necessary.
- Ability to obtain Food Service Sanitation certificates.
Physical Requirements
- Ability to safely and successfully perform the essential job functions, including meeting productivity standards.
- Ability to maintain regular, punctual attendance
- Ability to perform duties in confined spaces. Ability to perform duties within extreme temperature ranges.
- Must be able to lift, carry, push and pull up to 50 lbs
- Must be able to talk, listen and speak clearly Ability to stand, bend, stoop on a consistent basis
- Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slices, etc
Other Responsibilities
- Always practice our Piers of Success and live our company Core Values
- Maintain professional appearance and behavior when in contact with guests and team members.
- Arrive to work in a perfect uniform and excellent hygiene
- Know and follow all Pier Sixty emergency, safety and health procedures.
- Follow policies and Procedures in training manuals and Team Member handbook
- Follow the sign in and out procedure for keys as necessary
- Follow proper time keeping policies and procedures
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Last updated on Jun 27, 2024