POSITION SUMMARY: 
 

THE POSITION INCLUDES THE COORDINATION, PLANNING AND SUPERVISION OF ALL FACETS OF THE RESTAURANT INCLUDING, THE PRODUCTION, PREPARATION AND PRESENTATION OF FOOD FOR THE RESTAURANT IN A SAFE, SANITARY WORK ENVIRONMENT WHICH CONFORMS TO ALL FOOD SERVICE STANDARDS AND REGULATIONS. AT THE SAME TIME, THE POSITION IS RESPONSIBLE FOR DELIVERING QUALITY PRODUCTS IN A COMPETITIVE AND PROFITABLE ENVIRONMENT. 
 
 RESPONSIBLE FOR SUPERVISING THE PRODUCTION OF FOOD. RECOMMENDS AND IMPLEMENTS PROCEDURAL/PRODUCTION CHANGES. MONITORS FOOD PRESENTATION AND LABOR COSTS.

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES: 

THE POSITION REQUIRES PERFORMING THE FOLLOWING ESSENTIAL JOB FUNCTIONS, WITH OR WITHOUT REASONABLE ACCOMMODATION.

• SUPERVISE THE PRODUCTION, PREPARATION AND PRESENTATION OF ALL FOODS FOR THE RESTAURANT AS ASSIGNED BY THE GENERAL MANAGER TO ENSURE THAT A QUALITY, CONSISTENT PRODUCT IS PRODUCED WHICH CONFORMS TO ALL PROPERTY/COMPANY/FRANCHISE STANDARDS.
• SUPERVISE HUMAN RESOURCES IN THE PRODUCTION AND PREPARATION AREAS OF THE RESTAURANT KITCHEN IN ORDER TO ATTRACT, RETAIN AND MOTIVATE THE EMPLOYEES WHILE PROVIDING A SAFE WORK ENVIRONMENT; INTERVIEW, SCHEDULE, TRAIN, DEVELOP, EMPOWER, COACH AND COUNSEL, RESOLVE PROBLEMS, PROVIDE OPEN COMMUNICATION, RECOMMEND AND CONDUCT PERFORMANCE AND SALARY REVIEWS, RECOMMEND DISCIPLINE, AS APPROPRIATE.
• MONITOR AND CONTROL THE MAINTENANCE/SANITATION OF THE RESTAURANT KITCHEN AND EQUIPMENT TO ENSURE A HEALTHY, SAFE WORK ENVIRONMENT WHICH MEETS/EXCEEDS FEDERAL, STATE, CORPORATE AND FRANCHISE STANDARDS AND REGULATIONS.
• MONITOR AND CONTROL ALL LABOR AND FOOD COSTS THROUGH SCHEDULING, TRAINING AND SUPERVISING THE PRODUCTION OF THE FOOD TO ENSURE BUDGETS ARE MET/EXCEEDED WHILE QUALITY IS MAINTAINED/IMPROVED.
• ASSIST IN THE CREATION, PLANNING AND COSTING OF MENUS AND DAILY SPECIALS; IMPLEMENT THE NECESSARY PRODUCTION CHANGES TO ATTRACT NEW BUSINESS AND ENSURE CURRENT GUEST SATISFACTION. 
• PERFORM SPECIAL PROJECTS AND OTHER RESPONSIBILITIES AS ASSIGNED.
• NO TRAVEL REQUIRED.
• HOURS: 45+ HOURS PER WEEK.

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.

REQUIRED KNOWLEDGE / SKILLS / ABILITIES: 

KNOWLEDGE

• REQUIRES ADVANCED KNOWLEDGE OF THE PRINCIPLES AND PRACTICES WITHIN THE FOOD PROFESSION. THIS INCLUDES EXPERIENTIAL KNOWLEDGE REQUIRED FOR MANAGEMENT OF PEOPLE AND/OR COMPLEX PROBLEMS AND FOOD AND BEVERAGE MANAGEMENT.
• REQUIRES ORAL AND WRITTEN COMMUNICATION SKILLS.

SKILLS

• MUST HAVE MODERATE HEARING TO COMMUNICATE WITH EMPLOYEES AND TO HEAR MACHINERY, SAFETY.
• MUST HAVE EXCELLENT VISION FOR SAFETY REASONS.
• MUST HAVE MODERATE SPEECH COMMUNICATIONS TO COMMUNICATE WITH OTHER EMPLOYEES.
• MUST HAVE EXCELLENT COMPREHENSION AND LITERACY TO BE ABLE TO READ AND WRITE AS WELL AS ANALYZE TO FULFILL BUDGET.
• MUST HAVE EXCELLENT HEARING.
• MUST HAVE EXCELLENT VISION.
• MUST HAVE EXCELLENT SPEECH COMMUNICATIONS.
• MUST HAVE EXCELLENT COMPREHENSION AND LITERACY.

ABILITIES

• LIFTING OBJECTS 15 - 20 TIMES DURING THE COURSE OF SHIFT (I.E. TOP ROUND, PRIME RIB, FROZEN PREPARED BOX). CARRYING - FROM CLIPBOARD TO FOOD PRODUCTS TO SMALL EQUIPMENT.
• KNEELING - DURING TIMES OF INSPECTION FOR PROPER CLEANLINESS AND MONITORING ONCE A WEEK AS WELL AS DURING LIFTING.
• FULL MOBILITY IS REQUIRED IN ORDER TO USUALLY INSPECT AND MONITOR THE KITCHEN ENVIRONMENT.
• CONTINUOUS STANDING - WHILE EXPEDITING, OR COOKING OR INSPECTING. ANYWHERE FROM BRIEF PERIODS (15 MINUTES) TO LONGER PERIODS (1 HOUR). AT LEAST 50% OF THE DAY.
• CLIMBING STEPS MAY BE REQUIRED.
• NO DRIVING REQUIRED.

DESIRED SOFTWARE PROFICIENCIES: KNOWLEDGE OF MICROSOFT OFFICE PRODUCTS.

SUPERVISORY RESPONSIBILITIES: 

• ASSIST IN THE SUPERVISION OF KITCHEN STAFF, UP TO 20 EMPLOYEES.

EDUCATION / EXPERIENCE: 

• HIGH SCHOOL DIPLOMA/SECONDARY QUALIFICATIONS OR EQUIVALENT. 
• ONE TO TWO YEARS OF POST-HIGH SCHOOL EDUCATION OR EQUIVALENT POSITIONAL WORK EXPERIENCE. 
• EXPERIENCE REQUIRED BY POSITION IS FROM THREE TO FOUR YEARS OF EMPLOYMENT IN A RELATED POSITION WITH THIS COMPANY OR OTHER ORGANIZATION(S).

PHYSICAL REQUIREMENTS 

THE INDIVIDUAL HOLDING THIS POSITION MUST BE ABLE TO EXPLAIN AND DEMONSTRATE THAT HE OR SHE CAN PERFORM THE ESSENTIAL FUNCTIONS OF THE JOB, WITH OR WITHOUT REASONABLE ACCOMMODATION, USING SOME OTHER COMBINATION OF SKILLS AND ABILITIES:

FREQUENCY KEY: NEVER – 0 HOURS; RARE – UP TO 1 HOUR; OCCASIONAL – 1-3 HOURS; FREQUENT – 3-6 HOURS;
 CONSTANT – 6-8 HOURS

PHYSICAL ACTIVITY FREQUENCY
SITTING RARE
 WALKING OCCASIONAL
 CLIMBING STAIRS OCCASIONAL
 CROUCHING/BENDING/STOOPING FREQUENT
 REACHING FREQUENT
 GRASPING CONSTANT
 PUSHING/PULLING FREQUENT
 NEAR VISION CONSTANT
 FAR VISION CONSTANT
 HEARING CONSTANT
 TALKING CONSTANT
 SMELL CONSTANT
 TASTE FREQUENT
 LIFTING/CARRYING(# LBS) FREQUENT – UP TO 50 LBS.
 TRAVEL RARE

MATERIAL/EQUIPMENT USED: 

• CHEMICAL/AGENTS USED – NORMAL CLEANING PRODUCTS AROUND THE KITCHEN.
• MIXER, BUFFALO CHOPPER, TILT SKILLET, CHAIN SAW, KNIVES – 10-20% OF THE TIME

ENVIRONMENT: 

• INSIDE 95% OF 10 HOURS.
• TEMPURATURES – GOING IN THE FREEZER, THE TEMPERATURE CAN BE -10 DEGREES. ON THE FRONT LINE IT CAN BE OVER 100 DEGREES.

Amazing Benefits