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est. per hour
Restaurant Chef - Full-time / Part-time
•30 days ago
| Hours | Full-time, Part-time |
|---|---|
| Location | Saint Petersburg, FL Saint Petersburg, Florida |
About this job
Major Purpose:
To act as a senior operations manager who is responsible for supporting the mission, vision and values of Hawkers Asian Street Fare through all that he/she does in their role every day. The Restaurant Chef will work towards accomplishing stated goals and objectives to achieve desired results while focusing on the long-term profitability of the company while developing restaurant staff. The Restaurant Chef is responsible for overseeing shift operations by managing food quality, shift execution, ticket times, and productivity on the shift. The Restaurant Chef is also responsible for running an assigned work group within the kitchen. The Restaurant Chef has contributory financial responsibility for food costs, labor costs, kitchen repair and maintenance and supplies for the kitchen.
Major Responsibilities:
- Maintains food quality standards for the restaurant. Oversees all phases of food procurement, production and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service while managing production time standards
- Conducts daily line checks, food reviews and recipes of the day. Ensures that clear feedback is provided to the entire kitchen team, including staff and management
- Conducts daily pre-service meetings
- Provides immediate feedback to staff on food quality, execution and presentation as items are produced and serves as a last line of defense against substandard quality items
- Ensures that target tickets times are consistently achieved while maintaining food quality standards
- Personally assists the staff in any kitchen area or station as needed to achieve the operational benchmarks of food quality, production times and guest satisfaction
- Responsible for maintaining all kitchen equipment and storage areas in a clean, like new condition
- Responsible for managing on-going repairs, maintenance and programs
- Conducts monthly housekeeping, food safety, sanitation and facility reviews personally to improve restaurant standards of kitchen team and to correct deficiencies on a timely basis
- Ensures the cleanliness of the kitchen by maintaining the equipment at a level of overall cleanliness, managing ongoing repairs and maintenance, passing Health Department, Ecosure, and internal audits
- Ensures adherence to food safety, sanitation and storage practices, through proper training and supervision
- To directly assist the General Manager in meeting or exceed established sales, revenue and profitability
- Work directly with vendors to ensure that the restaurant equipment is kept in satisfactory working order maintaining the highest degree of usability and cleanliness
- Maintain safe working conditions as required by OSHA and federal, state and local governing bodies
- Communicate with managers, hourly employees, and customers, providing positive feedback and promoting a positive image of the restaurant and good employee morale
- Ability to perform the duties and responsibilities of all positions at the restaurant, is proficient in performing such duties, and through instruction and supervision, trains and develops both managers and hourly employees
- Regularly counsels and coaches employees, and has the authority to suspend employees pending review of the situation by the General Manager, or discharge an employee immediately for instances of serious misconduct as defined in the Employee Handbook
- Along with the General Manager evaluates staff with formal evaluations
- Execute effectively and train other team members as applicable to use all company systems
- Ensures maintenance of a safe and harassment free workplace
- Takes quick and responsible action in solving problems and able to use reason when dealing with disciplinary issues
- Additional Responsibilities:
- Ensures proper staffing levels by recruiting, interviewing and hiring talented kitchen staff members following Company guidelines
- Manages assigned staff, including scheduling, development, performance feedback and discipline
- Responsible for the ongoing training, professional development and validation of management, trainees and staff members through one-on-one development, coaching, quizzing and certifications
- Accurately maintains all staff files with appropriate, quizzes, certifications, documentation and all necessary legal documents
- Communicates to management ensuring effective and efficient operations without issue
- Effectively builds trust with staff members and fellow management by providing clear and honest communication and feedback
- Evaluates the quality, care and morale of the staff and strives to improve these areas through solid communication with fair and caring schedules and work group leadership
- Ensures compliance with Federal, local, and state laws, company policies and procedures
- ServSafe Certification
Authority:
The Restaurant Chef acts within Company policy and applicable federal, state and local legislation to do whatever is necessary to carry out the mission of the Company; however, without the approval of the Director of Operations may not:
Neither commits the Company to any budgeted expenditure in excess of $500 nor sign any lease contracts or legal agreement
Dispose of any capital asset
Revise the organizational structure of any department/area
Enter into a relationship with any employee, which may have or appear to have an adverse effect upon his/her, ability to carry out his/her responsibilities
Requirements:
- At least 1 year of kitchen management experience in a like and similar position
- Experience working in a restaurant with an Asian influence a plus
- Solid track record of success in previous assignments demonstrating upward career tracking
- Strong communication skills
- Strong leadership skills
- Culinary school background a plus
- Proficient computer skills (inventory tracking and scheduling)
- Ability to speak and understand Spanish a plus
- Ability to communicate effectively with all levels of management
- Ability to work well under pressure in a fast paced, dynamic environment
- Ability to multitask and prioritize effectively
- Ability to effectively manage teams as well as work effectively as part of a team
- Passion for providing excellent service and quality
- Open availability to be scheduled morning, afternoon, nights, weekends, holidays as business requires
Additional Requirements:
Must be able to continuously see. Must be able to frequently stand, walk, view computer monitors, give & receive oral communication, bend, squat, reach above shoulder level, and discern color. Must be able to occasionally sit, type, and make fine discriminations in sound
Must be able to regularly lift/carry up to 20 lbs.; occasionally lift/carry up to 50 lbs.
Must be able to do repetitive simple grasping, fine manipulation, and pushing & pulling on a frequent basis
Must be able to tolerate exposure to extreme temperatures and temperature changes
Staff / Budgetary Responsibilities:
The Restaurant Chef will oversee a staff up to 25 employees which may include other management personnel. The Restaurant Chef will assist in overseeing revenue operations in excess of three million dollars.