Sports Bar Chef de Cuisine

About the role

Responsible for supervising staff and the overall daily management of a designated shift. Supports, administers and manages operational goals and monitors achievements of performance and profit objectives. Creates effective and efficient schedules, while maintaining labor costs, meeting staffing objectives and achieving guest satisfaction. Develops and produces menu items as listed in each restaurant. Follows all prep lists and ensures kitchens are stocked and ready for service. May be responsible for assisting in the budget process for the department by providing recommendations; supports compliance to departmental budget initiatives; reporting budget concerns to manager.

Responsibilities

• Achieve desired results through established methods, procedures and guidelines to maintain desired standards, and high quality service
• Monitor results through inspection, evaluation and analysis; makes changes if necessary to achieve end result
• Enthusiastically support, actively promote, and demonstrate superior customer service in accordance with department and company standards and programs
• Ensure customer service standards are followed by all team members and address issues as they arise
• Responsible for maintaining cost control methods and procedures by monitoring consistent pars and inventory
• Responsible for maintaining established quality assurance procedures to ensure acceptable health department and customer service standards
• Responsible for ensuring compliance with all regulatory compliance within area of responsibility and reporting potential issues to management
• Maintain strict confidentiality in all departmental and company matters
• Responsible for staff development and training programs
• Responsible for rewards and recognition program to maximize employee engagement
• Evaluate team members within department and deliver constructive feedback to employees in regards to performance
• Provide recommendation for staffing (including interviewing and hiring) and scheduling (planning, assigning and directing work) to meet business needs
• Manage work procedures and expedite workflow
• Provide recommendation for employee performance (disciplining, coaching, and counseling)

Qualifications

• Associates Degree (A.A.) in culinary or related field; minimum of four years culinary experience in multiple venues, or equivalent combination of education and experience
• Minimum of three years previous supervisory experience required
• Excellent verbal and written communication skills
• Proficient in Microsoft applications (Excel, Word, and Outlook)
• Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate
• Ability to write reports, business correspondence, and procedure manuals
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals
• Ability to compute rate, ratio, and percent and to draw and interpret bar graphs
• Ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner

Physical requirements

• While performing duties, regularly required to stand and use hands to finger, handle, or feel objects, tools, or controls
• Frequently required to reach with hands and arms and talk or hear
• Specific vision abilities required include close vision, color vision, and peripheral vision
• Regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds
• Ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces

Certifications

• Obtain and maintain a license by the WV Racing Commission and/or WV Lottery as may be required for this position
• Successfully complete and maintain certification in the Beverage Service Program (TIPS and TOPS) as may be required for this position
• Obtain and maintain proper Food Handler Certification
• Be ServSafe Certified in accordance with WV Health Code Regulations