Job Details
Essential Functions:
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Set up and stock stations with all necessary produce, sauces, and proteins
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Answer, report, and follow instructions from Executive Chef/Partner and GM
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Prepare food for service
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Cook menu items in compliance with the rest of the kitchen staff
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Keep a positive and professional approach with coworkers
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Make sure that food comes out simultaneously with great quality and in a timely manner
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Comply with nutrition and allergy regulations and standards
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Help with other prep if needed
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Must pass/take a Food Handlers Certificate and/or FSSMC within two weeks of hire date
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Thorough hands on approach, develop and promote learning for all back of house employees
- Upholding the highest standards of food safety, food handling and sanitation requirements to ensure the health and safety of staff and guests
- Overseeing and ensuring that all company systems and policies are maintained at all times
- Ensure consistent execution of company policies
- Manage labor hours and kitchen waste
- Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the General Manager or Executive Chef
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Complying with health and food safety standards, restocking items, cleaning
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Able to receive orders and keep track of inventory
Physical Functions:
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Ability to stand/walk a minimum of 10 hours or as needed
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Must be able to exert well-paced and frequent mobility for periods of up to 10 hours or as needed
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Be able to lift up to 50 pounds frequently
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Will frequently reach, feel, bend, stoop, carry, finely manipulate and key in data
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Work in both warm and cool environments
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High levels of noise from music, customer and employee traffic
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Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish
Qualifications, Education and Behavior
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At least 18 years old
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Have a minimum of 5 years fine dining kitchen experience
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Have a minimum of 3 years fine dining management position
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Ability to work quickly while maintaining safety standards and procedures
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Ability to properly handle a knife, confidently
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Active social media presence
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Ability to work early morning hours or late night hours
Required Skills-
Dressings
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Enforcement Of Safety / Sanitation Standards
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Equipment Maintenance
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Family Meal
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Food Budgeting
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Food Cost Optimization
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Food Handlers Certificate
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Food Safety Knowledge
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Frying
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General knife handling
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Grilling
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Inventory
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Kitchen Cleaning/Sanitation
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Kitchen management
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Meat Butchery
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Meat Cookery
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Menu development
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Off-site Event Management
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Ordering / Purchasing
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Ordering / Receiving
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Portioning
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Receiving/Organizing
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Sauce Development
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Saute
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Scheduling
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Smoking
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Staff education / motivation
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Ticket Management
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Up to 200 covers a night
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Budgeting
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Conflict Resolution
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Customer Service
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Food Safety Knowledge
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Microsoft Office
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Profit And Loss
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Recruiting / hiring
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Vendor Management
More detail about VU Rooftop Bar part of The Fifty/50 Restaurant Group