Restaurant Chef

Perform responsibilities in accordance with all Company and Departmental standards, policies, and procedures. Under the direction of the Executive Chef and the Director of Food & Beverage, the Restaurant Chef assists to ensure smooth and efficient BOH operations. Provide ability to reduce food costs, manage labor costs to budget. Preventative kitchen maintenance to insure repairs and service are completed. Manage sanitation and safety to accepted heath codes and regulations set by Black Dog Tavern.

Have administrative skills and computer skills. Have strong verbal and written communication skills. Manage smooth operational flow with front of the house to ensure guest satisfaction. Attend meetings as scheduled.

• Responsible for practicing, supporting, and promoting Black Dog Tavern’s Company and Department - wide culture and demonstrating established Service Standards at all times.
• Supervise, coordinate, training and oversees kitchen staff in all preparation and presentation from back kitchen to line. Responsible for maintaining quality and quantity control, par levels, product in sheets.
• Provides input and suggestion for menu revisions and daily operations.
• Creates weekly schedule for kitchen staff and special events.
• Follow proper health department rules & regulations, HACCP, sanitation and safety procedures. Complete and pass Safe Serve Certification.
• Operates and oversees use of equipment and kitchen appliances. Contacting engineering for repair service on equipment or kitchen maintenance.
• Maintains standards of sanitation, kitchen hygiene, and food service techniques and safety. Monitor sanitation practices to ensure that team members follow standards and regulations.
• Check the quality of raw and cooked food products to ensure that standards are met upon deliveries to Black Dog Tavern specifications.
• Coordinate planning, budgeting, and purchasing for all the food operations within the main kitchen with Executive Chef.
• Meet with guests to discuss related food topics or investigate guest complaints and potentially resolve the issue.
• Record production, office and operational data on specified forms and folders
• Follow all Food and Beverage Department, Black Dog Tavern & Human Resources policies and procedures.
• Responsible for all financial issues for specific outlet – P&L and G&L
• Display knowledge of all emergency procedures.
• Follow set schedules and specific job duties
• Maintain the Black Dog Tavern Company culture with grooming and uniform standards pursuant to company and department policies.
• Treat each Employee with care, dignity, fairness and respect in a Beyond the Best manner.
• Display and encourage teamwork in the Restaurant and Food and Beverage Department.
• Communicate on a consistent basis with all managers FOH and BOH. Keep them abreast of all restaurant activities.
• Adhere to all policies and procedures as set forth by Director of Food and Beverage
• Follow SOP’s, recipe books and guidelines and have all necessary supplies to provide consistency and quality for excellent guest service.
• Maintain cleanliness, safety and sanitation standards in accordance with department policies and those of the Department of Health.
• Ensure that kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notify a supervisor immediately if kitchen and equipment are not in good working order.
• Possess the ability to work hands-on in any kitchen environment, including those involving a three-meal period and high volume production. Majority of the production will be frying, sautéing, griddling, carving, broiling, and steaming all meats, fish, vegetables and poultry. May include cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for guest services according to Black Dog Tavern standard’s and specifications.

Ability to communicate effectively with Guests, Employees and Management in both written and verbal form.

Must be able to read all tickets and organize all staff for a timely production

Must be able to multi-task.

Minimum of 5 years’ experience in Culinary Management.

Education:

Minimum 2 year Culinary Degree