Kitchen Salary

Directly responsible for assisting the executive chef in all operations of the kitchen including but not limited to quality control, recipe adherence, cleanliness & sanitation, food safety, purchasing, and training. Consistently makes decisions that have a positive impact on the guests, the restaurant, and the restaurant’s employees. 

 

 

• Ensure that all food and products are consistently prepared and served according to the kitchen guide.
• Uses correct tools and utensils to achieve proper recipe adherence.
• Fill in where needed to ensure guest service standards and efficient operations.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• 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.
• Work with restaurants executive chef to plan and price specials. Establish portion sizes and prepare standard recipe cards for all new menu items. 
• Control food cost by ensuring correct and clean storage areas, storage procedures, and waste control procedures.
• Oversee and ensure that restaurant policies on employee performance are followed in the kitchen by all employees.
• Maintain and adjust labor as required by making sound business decisions. Ensuring that all positions are staffed when and as needed and labor cost objectives are met and both sales growth and guests’ satisfaction are obtained.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules and procedures.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. Contributes and maintains a safe work environment.
• Responsible for training kitchen personnel in cleanliness and sanitation practices.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, walls, hoods, other equipment, and food storage areas. 
• Check and maintain proper food holding and refrigeration temperature control points. 
• Always maintains professional appearance and proper hygiene.

Qualifications

• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
• At least 6 months’ experience in a similar capacity.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to work in a standing position for long periods of time (up to 9 hours).