Core Responsibilities

You will be responsible for menu planning and recipe creation while consistently reviewing product yields and costs as well as overseeing the kitchen operations and maintaining inventory control. You must be able to price menu items properly to achieve revenue targets while effectively managing costs. You will be required to place food orders and ensure that we have to correct amount of ingredients for each event. You must also ensure that all food products received are quality and that they are stored and rotated correctly.

In addition to running the kitchen operations you will also be responsible for directing the kitchen team. You will also be required to train new employees. You will ensure that we maintain food quality and consistency by ensuring that recipes are written down and updated to ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste. You will also need to ensure that proper licensing and food safety is maintained in order for the kitchen to legally operate.

You will need to plan and prepare for each event and ensure that all relevant banquet set-ups are prepared ahead of guest’s arrival and in adherence with company standards.

*Pay rate will vary based on experience

Requirements

The following items are required to be accepted for the position no exceptions

• Must be at least 21 years of age

• Must have at least 1 year of experience as a line cook

• Must be available at least three weekends a month

• Must be able to work full 10+ hour shifts on your feet

• Must be able to lift up to 40 lbs.

• Culinary certificate or degree by an accredited culinary agency preferred

• Must have a current Serve Safe Certification

• Must have knowledge of the proper licensing and food safe standards to run a commercial kitchen