Steakhouse Demi Chef (FT)

Essential Responsibilities

• Provides guidance and daily supervision to staff in the department.
• Supports and administers operational goals and monitors achievements of performance and profit objectives.
• Adheres to scheduling and coordinates with manager any scheduling concerns, with attention to guest satisfaction.
• Administers all aspects of food preparation ensuring kitchen is clean, well-stocked and problem-free.
• Supports compliance to departmental budgets.
• Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs.
• Ensures customer service standards are followed by all team members and addresses issues as they arise.
• Sustains cost control methods and procedures by monitoring consistent pars and inventory in each restaurant.
• Assists Sous Chef with administrative duties.
• Aids in maintaining established quality assurance procedures to ensure acceptable health department and customer service standards.
• Responsible for ensuring the compliance with all regulatory compliance within area of responsibility and reporting potential issues to management.
• Maintains strict confidentiality in all departmental and company matters.
• Provides positive communication and use ACES Training skills with every patron and co-worker.
• Performs duties in a safe manner; report any potential safety hazards to management staff.
• Performs any reasonable, temporarily assigned job duties outside the position’s job description, where, in the Company’s judgment, those duties are necessary in the interest of efficiency, productivity, or guest service.

Supervisory Responsibilities

• Manages work procedures and expedites workflow.
• Provides coaching and counseling to team members.

Qualifications

• Must be at least 18 years of age.
• Must have excellent verbal and written communication skills.
• Must be 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.
• Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner.

Education and/or Experience

• High School Diploma or GED required; minimum of two years culinary experience, or equivalent combination of education and experience.
• Supervisory experience preferred.

Language Skills

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals.
• Ability to write routine reports and correspondence.
• Excellent verbal and written communication skills.

Mathematical Skills

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Ability to perform these operations using units of American money and weight measurement, volume and distance.
• Possess ability to operate an adding machine and have basic computer skills.

Reasoning Ability

• Should be able to define problems, collect data, establish facts, and draw valid conclusions.

Certifications, Licenses, Registrations

• Team member must be able to qualify for licenses and permits required by federal, state, and local regulations.

Physical Demands

• While performing the duties of this job, the Team member is regularly required to stand; use hands to finger, handle, or feel objects, tools, or controls; and reach with hands and arms.
• The Team member is occasionally required to walk; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear.
• The Team member must be able to lift and/or move up to 50 lbs.

Work Environment

• The work environment characteristics described here are representative of those a Team member encounters while performing the essential functions of this job.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Equal Opportunity Employer