JOB SUMMARY
Responsible for analyzing Restaurant menu offering to creative ways to enhance. Work with department management team in developing menu, advising on creation of recipes, portioning and pricing. Responsible for ordering food and maintaining inventory as assigned Training on food safety and preparation of foods.

UNIQUE JOB REQUIREMENTS

Must provide exceptional Guest Service by acknowledging and greeting all Guests and exemplify outstanding service to our Guests by owning the key Guest Service Principles. Be There, show up to work as scheduled and remain focused and be prepared, ready to help. Make Their Day, by finding a special way to connect with each Guest. Choose Your Attitude, by arriving to work with a positive and friendly disposition. Have Fun, by being enthusiastic, enjoying working with Guests and your coworkers.
Working hands-on under pressure of time and volume.
Demonstrating proficiency in various cooking techniques and maintaining a developed palate for flavor profiles and ingredient combinations is crucial for a successful culinary professional.
Here's a breakdown of key areas you should focus on to meet the specified requirements: Cooking Techniques, Flavor Profiles and Ingredient Combinations, Knowledge of Food Products, Portion Control, Menu Writing and Costing, Quality Assurance, Budget Management, and Continuous Improvement.

Must be able to work flexible hours, weekends and holidays. Must be Guest oriented. Flexible schedule 7 days a week. Must obtain a ServSafe manager certification within 30 days of hire, or show proof of existing ServSafe manager certification.
JOB TASKS

Recipe Development: Creation and refinement of recipes to meet quality standards.
Menu development to keep offerings fresh and appealing.
Quality Control: Implementation of quality control measures to ensure consistency. Training and supervision to maintain high-quality standards across the department.
Cost Management: Collaboration with the procurement team to optimize ingredient costs. Monitoring and controlling overall food production costs.
Flavor Enhancement: Experimentation with ingredients and techniques to enhance product flavors. Continuous improvement in taste profiles based on customer feedback.
Packaging: Evaluation of packaging options for functionality and appeal. Collaboration with packaging teams to ensure alignment with standards.
Training and Development: Training kitchen staff on best practices and maintaining a positive work environment. Facilitating ongoing professional development for team members.
Food safety standards and Monitoring: Ensure that food handling preparation processes comply with local and state regulations. Practice and maintain Safety standards.
Collaboration with management: Foster a culture of on-going development by collaborating with Dept/Restaurant managers and Banquet Chef.
Ensure proper record keeping, and process documents to comply with company policies and sound business practices, i.e. recipes including alergens, purchase orders, invoices, usage reports
Take part in promotional Events, menu creation and excution.
Stay current with new food trends and techniques and make recommendations to change, augment/upgrade menus and presentation.
Analyze kitchen policies and procedures and make recommendations for change and improvements.
Assist with Food Safety training for Food Handler and Food Service Manager Certification
Assist with presentation in house kitchen checklist training checklist.
Perform food quality and safety observations audits.
Assist Banquet/ Events needs as assigned.
Perform other duties as assigned.

QUALIFICATIONS, TRAINING AND EXPERIENCE
Must excel at providing outstanding Guest Service. Six+ years cooking in the culinary industry with at least two to four years in supervisory capacity. One year+ experience working in a high volume food production environment.
KNOWLEDGE SKILLS AND ABILITIES

Knowledge of cooking and food presentation techniques.
Knowledge of food service, restaurant and banquet management techniques and methods.
Knowledge of the principles and practices of supervision and training.
Ability to order and control purchases of food, paper and cleaning products.
Ability to maintain proper records and keep accurate notes on events.
Ability to select, train, evaluate and motivate and supervise assistants and staff.
Ability to adhere to laws and Alcoholic Beverage Control policies.
Ability to handle guest complaints and resolve difficult customer service issues.
Ability to provide consistent, friendly and helpful service to employees and guests.
Ability to establish and maintain effective working relationships with a wide variety of people.
Ability to communicate clearly orally and in writing.
Ability to input and access data using Excel, Word, E-mail, etc.
Ability to obtain a Food Service Manager Certification within 30 days of hire

PHYSICAL REQUIREMENTS

Bi-manual dexterity. Ability to lift up to 50 pounds.
Ability to stand and walk up to 10 hours per day and walk up and down stairs.
Ability to lift, bend, reach, twist, push, pull, and carry.
Ability to work under pressure.
Ability to see, smell, taste, touch and hear to ensure proper consistency of food.
Ability to move at a fast pace and be able to communicate effectively with staff.

LICENSES AND INSURANCE
Possess and maintain a valid California U.S. Driver's License at the time of hire. Required to maintain automobile liability coverage with a minimum of $15,000.00 bodily injury one person/$30,000.00 bodily injury total accident/$5,000.00 property damage coverage per California's minimum liability insurance requirements. (Required if the employee will at anytime use own vehicle to perform company business functions.)
TESTING UPON HIRE

drug screen
back exam
criminal background check