Kitchen Salary

DRIFTWOOD RESTAURANT GROUP•Burton Township, OH

1d•Onsite

About The Position

Directly responsible for assisting the executive chef with kitchen operations, including quality control, adherence to recipes, cleanliness and sanitation, food safety, purchasing, and training. The role makes decisions intended to positively affect guests, the restaurant, and its employees. It also supports consistent food preparation and service, efficient operations, appropriate staffing and labor costs, and a safe, sanitary kitchen.

Requirements

At least 5 years of experience in varied kitchen positions, including food preparation, line cook, fry cook, and expediter.
At least 6 months of experience in a similar capacity.
Ability to communicate clearly with managers, kitchen and dining room personnel, and guests.
Ability to reach, bend, stoop, and frequently lift up to 50 pounds.
Ability to stand for long periods, up to 9 hours.

Responsibilities

Ensure food and products are consistently prepared and served according to the kitchen guide, using the correct tools and utensils to follow recipes.
Fill in where needed to support guest-service standards and efficient operations.
Prepare required paperwork, forms, reports, and schedules in an organized and timely manner.
Inspect equipment and keep it clean and in good working condition, following preventative maintenance programs.
Work with the executive chef to plan and price specials.
Establish portion sizes and prepare standard recipe cards for new menu items.
Control food costs through proper storage areas and procedures and waste control.
Oversee compliance with restaurant policies on employee performance in the kitchen.
Adjust labor and make sound business decisions to ensure positions are staffed, labor cost objectives are met, and sales growth and guest satisfaction are supported.
Administer prompt, fair, and consistent corrective action for violations of company policies, rules, and procedures.
Train kitchen personnel in the safe operation of kitchen equipment and utensils.
Contribute to and maintain a safe work environment.
Train kitchen personnel in cleanliness and sanitation practices.
Maintain appropriate cleaning schedules for kitchen floors, walls, hoods, equipment, and food storage areas.
Check and maintain proper food-holding and refrigeration temperature control points.
Maintain a professional appearance and proper hygiene.