Job Description

ITALIAN CONCEPT

• Understand completely all policies, procedures, standards, specifications, guidelines, and training programs set forth by the Executive Chef.
• Assumes 100% responsibility for the quality and integrity of products served.
• Ensures that all products are received in the correct unit, count, and condition. Ensures deliveries are performed in accordance with restaurant receiving policies and procedures.
• Collaborate with all staff to ensure timely completion of mise-en-place production in compliance with restaurant standards.
• Responsible for production work to benefit the restaurant: Butchering, Charcuterie, Braises, Stocks and Marinades, vegetable prep
• Consolidates product and maintains order, rotation, and cleanliness of the walk-in cooler.
• Assists cooks with the setup and breakdown of stations so that shift changes happen in a timely manner.
• Assists in the management of all kitchen staff, including prep and dishwashers.
• Participates in ordering, menu development, and recipe development.
• Documents new kitchen recipes in standard corporate format.
• Create and use prep sheets, line check, and sous chef guide
• Work as a member of the team to ensure success in all stations and areas of the restaurant.
• Fill in where needed on stations to ensure that service standards and efficient operations are met.
• Maintain a hygienic and safe working environment at all times.
• Reports to work punctually and assist in the event of an emergency outlined within restaurant standards.
• Attend all scheduled meetings and participate with opinions or ideas pertaining to the agenda.
• Ensure that equipment is maintained as outlined in the restaurant's safety and preventive maintenance programs.
• Responsible for End of Month Inventory.
• Be able to work lunch and/or dinner service while supervising daily production needs.

SUPERVISORY RESPONSIBILITIES: Supervises non-exempt kitchen positions on a regular basis and assists restaurant management. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.

Compensation: Salary $65,000-$75,000

Job Type: Full-time

Benefits:

• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 4 years

Supplemental pay types:

• Bonus pay

Weekly day range:

• Weekend availability

Work setting:

• Bar
• Fine dining restaurant

Experience:

• Kitchen management: 4 years (Required)
• Food handling: 5 years (Required)
• Food preparation: 5 years (Required)
• Hospitality: 5 years (Required)
• Chef: 4 years (Required)

Work Location: In person

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