Job Summary: 

• Oversee every aspect of meat preparation and prep items for dine-in, takeaway, delivery, and off-site catering.
• Track daily process with the meat tracking form and make appropriate calculations for day and night meat loads.
• Count all prepped items daily and prepare a prep list that represents daily needs.
• Review prep list and recipe adherence by the employees.
• Supervise cook staff and execution of weekly employee schedules.
• Attend weekly meetings with the General Manager, Catering Manager, and shift leads.
• Review the calendar, reservation book, and event reconciliation forms daily.
• Assist the GM with placing orders.
• Guarantee R&R's rigid food standards and ensure every food item is made following recipes, prep lists, and shelf life charts.
• Follow all company standards for health, safety, sanitation, and security.
• Adhere to all policies and procedures as outlined in the employee handbook.

Skills on Resume:

• Meat Prep Oversight (Hard Skills)
• Inventory Tracking (Hard Skills)
• Prep Planning (Hard Skills)
• Recipe Compliance (Hard Skills)
• Team Supervision (Soft Skills)
• Schedule Coordination (Hard Skills)
• Food Safety (Hard Skills)
• Operational Communication (Soft Skills)

Job Summary: 

• Responsible for creating delicious food for guests to enjoy.
• Understand quality standards, walk the talk and make an impact.
• Make sure the team is happy and fully functional with the proper processes in place.
• Develop team members for Bar Louie to be successful.
• Understand each role in the kitchen to select talent for that position.
• Develop people in their current roles and for future roles.
• Understand when a team member is not able to perform the role.
• Make the difficult decisions and hold team members accountable.

Skills on Resume:

• Culinary Execution (Hard Skills)
• Quality Control (Hard Skills)
• Process Oversight (Hard Skills)
• Team Development (Soft Skills)
• Talent Evaluation (Soft Skills)
• Performance Coaching (Soft Skills)
• Staff Accountability (Soft Skills)
• Decision Making (Soft Skills)

Job Summary: 

• Lead and oversee all Kitchen and Back of House teams and operations.
• Coach behaviors and provide accountability to all Back of House employees.
• Perform team trainings, evaluations, and meet with Back of House leaders.
• Monitor and improve all Back of House success metrics.
• Manage and oversee the preparation and execution of all catering orders.
• Track product waste and maintain a lean production environment.
• Manage inventory with effective and efficient ordering.
• Schedule all Back of House employees.
• Facilitate interviews, hiring, and training for new Back of House employees.
• Lead and drive a positive culture amongst the team.

Skills on Resume:

• Kitchen Operations Leadership (Soft Skills)
• Team Coaching (Soft Skills)
• Performance Evaluation (Soft Skills)
• Operational Metrics (Hard Skills)
• Catering Execution (Hard Skills)
• Waste Control (Hard Skills)
• Inventory Management (Hard Skills)
• Staff Scheduling (Hard Skills)

Job Summary: 

• Supervise daily operations to ensure production standards and quality parameters are met.
• Help to build and foster strong working relationships, collaboration within the team and a positive work environment.
• Lead and motivate by example.
• Manage the kitchen staff.
• Manage and streamline kitchen processes.
• Implement automation throughout the facility.
• Oversee food production such as prepping, cooking, recipes, etc.
• Manage the facility, including repairs as well as equipment maintenance and purchasing.
• Work in a fast-paced and constantly changing environment.

Skills on Resume:

• Operations Supervision (Hard Skills)
• Quality Control (Hard Skills)
• Team Leadership (Soft Skills)
• Staff Management (Soft Skills)
• Process Improvement (Hard Skills)
• Automation Deployment (Hard Skills)
• Food Production (Hard Skills)
• Facility Management (Hard Skills)

Job Summary: 

• Develop weekly menu plans for lunch.
• Oversee kitchen activities, meal preparation, serving of meals, and clean up.
• Take inventory of incoming food and supplies, as well as communicate any needs.
• Maintain necessary records related to food service, menus, inventories and other related matters.
• Implement a cleaning schedule for the kitchen and dining area.
• Implement a cleaning schedule for refrigerators and freezers.
• Attend food conferences and seminars to keep abreast of new meal items and nutritional components.
• Participate in regular staff meetings.
• Follow all health department guidelines and provide in-service training to all staff and volunteers on health department rules and regulations necessary to assist with cooking or serving individuals.
• Provide on-site supervision and support during soup kitchen serving times.

Skills on Resume:

• Menu Planning (Hard Skills)
• Kitchen Supervision (Hard Skills)
• Inventory Control (Hard Skills)
• Food Service Records (Hard Skills)
• Sanitation Scheduling (Hard Skills)
• Health Compliance (Hard Skills)
• Staff Coordination (Soft Skills)
• On-Site Supervision (Soft Skills)

Job Summary: 

• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout the back of house area at all times.
• Ensure superior quality and execution of Carolina's Mexican Food recipe standards.
• Place all food and supply orders.
• Conduct inventory per company policy.
• Complete line checks to ensure all stations are stocked with quality food equipment.
• Monitor and improve food and labor costs.
• Work directly with all members of store management, including Front of House Manager, General Manager, Area Back of House Manager, and Director of Operations.
• Assist in hiring, training, and maintaining control procedures.

Skills on Resume:

• Sanitation Control (Hard Skills)
• Recipe Execution (Hard Skills)
• Food Ordering (Hard Skills)
• Inventory Control (Hard Skills)
• Line Inspection (Hard Skills)
• Cost Management (Hard Skills)
• Team Coordination (Soft Skills)
• Staff Training (Soft Skills)

Job Summary: 

• Lead development of menu, recipes and new products.
• Manage daily kitchen operations.
• Ensure a high level of quality, service and cleanliness is maintained at all times.
• Manage, train, and coach team members to perform their roles effectively.
• Create a fun, safe, and comfortable work environment for both yourself and fellow team members.
• Provide input on how to continually improve operational efficiency.
• Effectively multitask across multiple kitchen roles.
• Follow and enforce all restaurant health and safety and safe food handling procedures.

Skills on Resume:

• Menu Development (Hard Skills)
• Kitchen Operations (Hard Skills)
• Quality Standards (Hard Skills)
• Team Coaching (Soft Skills)
• Workplace Culture (Soft Skills)
• Operational Improvement (Hard Skills)
• Multitasking Ability (Soft Skills)
• Food Safety Compliance (Hard Skills)

Job Summary: 

• Lead the Food Production and Strategic Planning in compliance with the guidelines provided by the Regional Chef.
• Ensure the Food Quality is in accordance with the prescribed standards.
• Monitor and be responsible for adherence to Safety, Hygiene and Cleanliness standards and procedures.
• Ensure the availability of stock and raw materials through proper planning and coordination with the Purchase department.
• Set out procedures of dish/food cooking, such as cooking time, methods and ingredients needed, presentation and serving instructions, etc.
• Prepare and cook the food and monitor the food prepared and cooked by chefs and other kitchen staff to ensure a consistency of food quality.
• Work in association with the F&B Manager in the area of Promotions, Food Festivals, Menu planning and Pricing.
• Control food costs through effective recipe planning, costing, pricing and inventory management.
• Inspect all kitchen areas to ensure all health and safety regulations are adhered to the Food and Environmental Hygiene Department's requirements.
• Supervise and train team members to achieve good performance standards.
• Maintain a positive and professional approach with co-workers and guests.
• Contribute to the Company's overall customer service satisfaction.
• Carry out stocktaking in the kitchen regularly and monitor the stock level and ensure efficient stock management.

Skills on Resume:

• Food Production Planning (Hard Skills)
• Quality Control (Hard Skills)
• Food Safety Compliance (Hard Skills)
• Inventory Planning (Hard Skills)
• Recipe Standardization (Hard Skills)
• Cost Management (Hard Skills)
• Team Supervision (Soft Skills)
• Cross-Team Collaboration (Soft Skills)

Job Summary: 

• Keep things compliant, safe and adhere to Health and Safety regulations and audit requirements.
• Support, motivate and develop any line chefs to support with continuing service excellence, safety and demonstration of company values and culture.
• Ensure that all food is prepared, cooked and presented quickly and efficiently, meeting all expected standards and company guidelines.
• Connect with other functional leaders within the hotel to ensure smooth operation across departments, in order to enhance levels of guest service.
• Frequently reviewing guest feedback and seeking new, innovative ways to improve the guest experience.
• Keep up to date with Kew Green promotional activities, initiatives and relevant projects.
• Complete the admin that takes place in the kitchen, including 3rd party contractors.
• Responsible for food-ordering and stocking levels, including all kitchen materials.
• Ensure correct staffing levels and take an active role in the recruitment and onboarding of new Line Chefs.
• Implement plans to improve sales and profitability and take a proactive role in achieving financial targets set for the hotel.
• Manage wastage through correct product measurement.

Skills on Resume:

• Health Compliance (Hard Skills)
• Staff Development (Soft Skills)
• Food Execution (Hard Skills)
• Department Coordination (Soft Skills)
• Guest Focus (Soft Skills)
• Kitchen Administration (Hard Skills)
• Stock Control (Hard Skills)
• Waste Management (Hard Skills)

Job Summary: 

• Responsible for all of the BOH operations of the restaurant.
• Motivate employees to work as a cohesive team to ensure food meets appropriate standards.
• Enforce restaurant standards, policies and procedures with all restaurant personnel.
• Direct performance of all BOH managers and employees and follow up with corrections.
• Oversee the cost and effectiveness of BOH schedules.
• Observe methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food safety.
• Ensure current recipes are in place and properly followed.
• Determine pars, estimate food consumption needs, place orders and schedule deliveries of foodstuff and kitchen supplies.
• Conduct accurate food inventories.

Skills on Resume:

• BOH Operations (Hard Skills)
• Team Motivation (Soft Skills)
• Policy Enforcement (Hard Skills)
• Performance Management (Soft Skills)
• Schedule Costing (Hard Skills)
• Food Safety (Hard Skills)
• Recipe Compliance (Hard Skills)
• Inventory Control (Hard Skills)

Job Summary: 

• Track food cost and food waste.
• Develop and implement food and labor cost programs and procedures.
• Enforce BOH cleanliness and sanitation standards according to code.
• Oversee complete and timely repairs and maintenance in BOH.
• Conduct timely and professional BOH employee evaluations.
• Establish and maintain strong business relations with purveyors and vendors.
• Direct and support MIT during their BOH training.
• Maintain complete knowledge and strictly abide by health and safety standards.
• Promote proper business practices, etiquette and ethics.

Skills on Resume:

• Food Cost Control (Hard Skills)
• Waste Management (Hard Skills)
• Sanitation Compliance (Hard Skills)
• Facility Maintenance (Hard Skills)
• Employee Evaluation (Soft Skills)
• Vendor Relations (Soft Skills)
• Training Support (Soft Skills)
• Health Safety Knowledge (Hard Skills)

Job Summary: 

• Oversee kitchen in multi-faceted Restaurant/Entertainment scene.
• Monitor food safety for handling and preparation according to guidelines.
• Conduct regular line checks, monitor stock levels and manage inventory to ensure recipe adherence.
• Schedule and appoint tasks and responsibilities to the kitchen staff.
• Maintain kitchen cleanliness and maintenance, ensuring equipment is cleaned daily and supplies are properly stored.
• Ensure efficient kitchen timing, especially during peak hours, to assure smooth seat-side service.
• Engage management style that guests and employees would enjoy.
• Communicate with the team in a way that inspires fun.
• Work hand-in-hand with the rest of the management team to drive financial results in the theatre to new heights.
• Create a well-maintained, safe, secure, and sanitary environment for all Cinemark Guests and team members.

Skills on Resume:

• Kitchen Operations Oversight (Hard Skills)
• Food Safety Compliance (Hard Skills)
• Inventory Management (Hard Skills)
• Staff Scheduling (Hard Skills)
• Kitchen Sanitation (Hard Skills)
• Service Timing Control (Hard Skills)
• Engaging Leadership (Soft Skills)
• Team Communication (Soft Skills)

Job Summary: 

• Lead preparation and execution of all individual and family-style meals.
• Lead production schedule and identify/implement production efficiencies in the kitchen.
• Lead and develop the kitchen team.
• Ensure the kitchen is regularly cleaned and maintained in adherence to the policies, and ensure the opening/closing checklist is complete each morning/night.
• Manage Cooks and Dishwashers on a daily basis.
• Responsible for the overseas prep board.
• Order based on budget and menu needs.
• Work with EC to improve kitchen systems.
• Communicate with EC and FOH team/drivers to ensure quality and quantity standards are being maintained.
• Code all invoices and update the purchase journal on a daily basis.
• Coordinate with EC to uphold quality standards.
• Coordinate with EC in an effort to include ordering from local farms and farmers' markets.
• Develop a strategy and partnerships for the use of donated food.

Skills on Resume:

• Meal Production (Hard Skills)
• Production Planning (Hard Skills)
• Team Development (Soft Skills)
• Sanitation Control (Hard Skills)
• Staff Supervision (Soft Skills)
• Budget Ordering (Hard Skills)
• Team Communication (Soft Skills)
• Supplier Partnerships (Soft Skills)

Job Summary: 

• Determine variety and quantity of products to be ordered or produced, according to orders and/or sales projections.
• Conduct inventories and cycle counts.
• Develop and achieve the departmental budget.
• Direct and schedule department personnel and activities, including timekeeping.
• Negotiate the purchase and delivery of departmental supplies.
• Follow safe food handling and local health department standards.
• Provide insight and input in department personnel decisions such as hiring, discipline, reward and termination.
• Perform effective coaching for all associates.
• Maintain a safe work environment for employees, vendors and customers.
• Monitor and address customer issues or questions.

Skills on Resume:

• Demand Forecasting (Hard Skills)
• Inventory Control (Hard Skills)
• Budget Management (Hard Skills)
• Staff Scheduling (Hard Skills)
• Vendor Negotiation (Hard Skills)
• Food Safety (Hard Skills)
• Employee Coaching (Soft Skills)
• Customer Resolution (Soft Skills)

Job Summary: 

• Adhere to company standards and service levels to increase sales and minimize costs through skillful management in the categories of labor, food cost and kitchen supplies.
• Proficient in purchasing, recordkeeping and preparation of reports.
• Measure and assemble ingredients and prepare recipes and plate presentations correctly as per the Operations Manual.
• Manage one of the Kitchen Workgroups, such as Pizza makers, Prep, Line, or Dish.
• Estimate food needs, assist in the placement of orders with distributors, and schedule delivery of fresh food and product.
• Enforce sanitary practices for food handling, general cleanliness and maintenance of the kitchen and dining area.
• Ensure compliance with operational standards.
• Responsible for ensuring a consistent high quality of good preparation and service.
• Maintain professional restaurant image, including restaurant cleanliness, proper employee attire and appearance standards.
• Maintain the highest standards in food quality and brand representation.
• Assist in the teaching requirements of Guest Services in regard to relationships and loyalty.
• Recruit, interview, assist in hiring of kitchen staff, then train, develop and mentor new team members.

Skills on Resume:

• Cost Control (Hard Skills)
• Purchasing Management (Hard Skills)
• Recipe Execution (Hard Skills)
• Kitchen Supervision (Hard Skills)
• Inventory Planning (Hard Skills)
• Sanitation Compliance (Hard Skills)
• Quality Assurance (Hard Skills)
• Team Training (Soft Skills)

Job Summary: 

• Manage all food service and restaurant cooks on the shift.
• Practice and maintain safe food service procedures at all times.
• Speak honestly and act with integrity at all times.
• Effectively communicates procedures, promotions, and new products to employees.
• Utilize training materials to train and develop employees.
• Train cooks and food service members on safety procedures and proper use of restaurant equipment, knife handling and grease disposal.
• Prepare and present monthly food service training topics for store meetings.
• Comply with company standards, systems, procedures, and policies.

Skills on Resume:

• Shift Staff Management (Soft Skills)
• Food Safety Compliance (Hard Skills)
• Ethical Leadership (Soft Skills)
• Team Communication (Soft Skills)
• Employee Training (Soft Skills)
• Equipment Safety (Hard Skills)
• Training Presentation (Soft Skills)
• Policy Adherence (Hard Skills)

Job Summary: 

• Source, hire, onboard, and train opening team members.
• Prepare and execute exceptional food.
• Responsible for inventory, ordering, and managing the Cost of Goods and labor.
• Possess a passion for developing teams by coaching, teaching, and training.
• Ensure transparent, honest communication between the FOH and BOH staff.
• Support team in providing an exceptional guest experience.
• Responsible for clean, organized, sanitized kitchen.
• Run day-to-day full-service kitchen operations.
• Grow the business, attract new clientele.
• Be in charge of changing the menu twice a year.
• Work with the wedding coordinator and F&B manager on menu planning for events.

Skills on Resume: 

• Staff Hiring (Soft Skills)
• Food Execution (Hard Skills)
• Cost Management (Hard Skills)
• Team Development (Soft Skills)
• FOH BOH Communication (Soft Skills)
• Sanitation Control (Hard Skills)
• Kitchen Operations (Hard Skills)
• Menu Planning (Hard Skills)

Job Summary: 

• Supervise and lead all managers and staff.
• Commend or correct the performance.
• Expedite all orders for the dining room, carry out, catering, and special events.
• Maintain a clean and sanitary work/storage area with regard to the health department.
• Manage on a shift-by-shift basis all operational standards.
• Train and develop managers and personnel.
• Establish and maintain relationships with all relevant stakeholders (managers, FOH team members, suppliers and customers).
• Responsible for kitchen management and maintenance of key KPI’s such as EHO score, sales volume, GP%, etc.
• Perform drive-through implementation of new processes and improvement of current practices.
• Responsible for team recruitment, coaching and development.

Skills on Resume:

• Team Leadership (Soft Skills)
• Performance Management (Soft Skills)
• Order Expediting (Hard Skills)
• Sanitation Compliance (Hard Skills)
• Operational Control (Hard Skills)
• Training Development (Soft Skills)
• Stakeholder Relations (Soft Skills)
• KPI Management (Hard Skills)

Job Summary: 

• Handle, store and rotate all products properly.
• Cook menu items in cooperation with the rest of the kitchen staff.
• Practice correct food handling and food storage procedures according to company and state regulations.
• Comply with all nutrition, sanitation and safety regulations and standards.
• Maintain a positive and respectful approach with everyone.
• Report all unsafe working conditions, operational needs and equipment or aspects of the kitchen in need of repair to management.
• Maintain food and labor costs within budget.
• Ensure the safety of the team, guests, and food.
• Ensure team is performing correct tasks and processes.
• Ensure timeliness and quality of food.

Skills on Resume:

• Food Handling (Hard Skills)
• Cooking Execution (Hard Skills)
• Sanitation Compliance (Hard Skills)
• Cost Control (Hard Skills)
• Workplace Safety (Hard Skills)
• Team Coordination (Soft Skills)
• Quality Control (Hard Skills)
• Positive Attitude (Soft Skills)

Job Summary: 

• Responsible for ensuring the smooth operation of the Central Kitchen Operation.
• Ensure production meets targets according to the schedule and quality standards set by the Company.
• Work with chefs to develop new recipes, taking into consideration market demands, consumer trends, and potential costs.
• Maintain strict quality control and presentation of food items according to the Company's standards at all times.
• Ensure that food is prepared and stored safely and hygienically.
• Responsible for cost-effectively organizing food production.
• Establish and maintain kitchen systems for purchasing, inventory control, quality control, safety and sanitation, and food cost and labor cost controls.
• Ensure exceptional food quality, food safety, and consistency.
• Oversee and maintain kitchen cleanliness and organization.
• Oversee all aspects of kitchen staff hiring, training, and ongoing development.

Skills on Resume:

• Central Kitchen Operations (Hard Skills)
• Production Planning (Hard Skills)
• Recipe Development (Hard Skills)
• Quality Control (Hard Skills)
• Food Safety Compliance (Hard Skills)
• Cost Optimization (Hard Skills)
• Inventory Systems (Hard Skills)
• Team Development (Soft Skills)