JOB SUMMARY

Responsible for all food production, including that used for restaurants, banquet functions, and other outlets. Develop menus, food purchase specifications, and recipes. Supervise staff. Develop and monitor the food and labor budget for the department. Maintain the highest professional food quality and sanitation standards.

PRIMARY

• Promote, work, and act in a manner consistent with the mission of THE MANUFACTORY
• Interview, select, train, supervise, counsel, and discipline all employees in the department.
• Provide, develop, train, and maintain a professional workforce.
• Ensure all services to members are conducted in a highly professional and efficient manner.
• Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.
• Develop and implement an annual budget for the kitchen to include food, labor, and other costs.
• Prepares necessary data for applicable parts of the budget; projects annual food, labor, and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Act with integrity, honesty, and knowledge to promote the culture, values, and mission of Tartine
• Contribute to creating a culture and work environment based on respect; providing opportunities for staff to learn, grow, and develop their abilities
• Plan menus for restaurant and catering.
• Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical, technically correct, and within budgeted labor cost goals.
• Approve the requisition of products and other necessary food supplies.
• Ensure that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
• Establish controls to minimize food and supply waste and theft.
• Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
• Develop standard recipes and techniques for food preparation and presentation which help to assure consistence in high quality and to minimize food costs; exercise portion control for all items served and assist in establishing menu selling prices.
• Attend food and beverage staff and management meetings.
• Consult with the FOH managers about food production aspects of special events being planned.
• Cook or directly supervise the cooking of items that require skillful preparation.
• Ensure proper staffing for maximum productivity and high standards of quality; control food and payroll costs to achieve maximum profitability.
• Evaluate food products to assure that quality standards are consistently attained.
• Interact with food and beverage management to assure that food production consistently exceeds the expectations of guests.
• In conjunction with the director of culinary and director of operations, assist in maintaining a high level of service principles in accordance with established standards.
• Evaluate products to ensure that quality, price, and related goods are consistently met, including the utilization of technology like Plate IQ
• Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology.
• Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provide training and professional development opportunities for all kitchen staff.
• Ensure that representatives from the kitchen attend service lineups and meetings.
• Support safe work habits and a safe working environment at all times.
• Perform other duties as directed.
  *Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

MINIMUM QUALIFICATIONS

• Five or more years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter
• At least 6 months experience in a similar capacity
• Able to communicate effectively with managers, kitchen and dining room personnel, and guests
• Able to reach, bend, stoop, and frequently lift to 50 pounds
• Able to work in a standing position for long periods of time (up to 9 hours)
• At least 3-5 years experience as a working Executive Chef or Chef de Cuisine
• BA preferred
• Excellent verbal, analytical, organizational, and written skills
• Competent computer skills including email, Word, Excel, and other software
  We are an equal opportunity employer