Assist the Executive Chef and Chef de Cuisine with the day-to-day running of the department and be responsible for the outlet and overall quality of products produced.
Requirements
- Assume responsibilities in the absence of Chef de Cuisine
- Manage staff station assignments
- Order and receive product
- Prepare prep lists and instructions for the team
- Quality check product during all stages of preparation
- General oversight of production and service
- Conduct regular internal health and safety inspections
- Ensure quality food product and presentations
- Ensure food is handled in a respectful manner
- Process and store food according to SNHD regulation
- Adhere to and enforce company policies and statutory requirements
Benefits
- Health insurance
- Dental insurance
- Vision insurance
- Paid time off
- 401k matching
- Retirement plan