Job Description

Responsible for day-to-day operation of the kitchen. Operate the kitchen in a profitable manner as outlined in the annual budget. Keep a solid commitment for guest, staff and professional needs. Ensures food quality and guest satisfaction.

• Monitor, train and develop employee’s skills
• Monitor production and quality levels of all food products, both incoming and outgoing
• Must maintain proper sanitation environment to include proper use, cleaning and handling of all equipment and product
• Maintain open and daily communication with staff and management
• Assist the Executive Chef and other Restaurant Chefs as needed
• Develop and implement ongoing education programs for sanitation and safety
• Plan meals based on implemented menus
• Research and development for menus and recipes
• Responsible for food preparation
• Must be able to read budget and financial spreadsheets
• Inspect all shift employees as to adherence to dress code, sanitation, and work habits
• Establish and maintain effective working relationships with team members and guests
• Supervise and instruct others, follow instructions, influence others, meet time requirements, work precisely, and problem solve using independent judgment and decision-making skills
• Check all storage areas daily communicating any problems in food storage, receiving, handling, and temperature control
• Conduct inventory and place food orders as needed
• Uphold sanitation guidelines as set by Washoe County Health Dept Maintain including food quality, sanitation, safety, and hygiene
• Exemplify our core values, family style service, our mission and vision
• Exemplify our DEI (diversity, equity, inclusion) culture
• Performs other job-related duties as assigned

• Knowledge of use, cleaning, and break down of equipment
• Ability to maintain a consistent work speed under normal conditions
• Ability to maintain working relationships with coworkers
• Always challenge staff with culinary ideas and industry trends
• Must be creative, innovative and assertive
• Must be able to maintain high level of professionalism
• Excellent knowledge of Line Cook positions
• Must be able to work all positions in the kitchen
• Ability to follow standardized recipes as well as improvise
• Knowledge of various preparation methods
• Excellent knowledge of plate presentation
• Awareness of waste control
• Knowledge of all kitchen equipment and utensils
• Knowledge of proper product rotation procedures
• Must be able to read, write, and verbally communicate effectively in English
• Knowledge of use, cleaning, and breakdown of equipment
• Current Serve-Safe certification
• High School diploma or equivalent

ADDITIONAL REQUIREMENTS

• Work may be performed in an area, which may be unusually noisy and crowded
• Mobility to include bending, reaching, prolonged standing and walking, accessing and lifting items from floor level to six feet high
• Normal sense of smell, touch, sound and vision range
• Eye/hand coordination and manual dexterity
• Work area is subject to variable temperatures
• May be subject to smoking environment and moderate noise
• Good working knowledge of computer software to include MS Word, Excel
• General office experience preferred
• 4 years plus cooking experience with 2 years assistant chef experience

GUEST SERVICE (INTERNAL/EXTERNAL) STANDARDS: Employee is required to meet and deliver our core values, service standards, and family style service.

PERFORMANCE REQUIREMENTS: Must have the ability to provide internal/ external guests with service excellence, have excellent communication skills and observation skills, and have an easygoing demeanor to ensure a fun and safe environment for our guests. Above average speech – both speaking and reading/writing English. Need excellent interpersonal skills. Work requires schedule flexibility which may include days off, nights, weekends, holidays, and overtime as needed.