WE ARE HIRING

---

Qualifications

• 4+ years experience as an head chef
• Fluidity across numerous cuisines
• Experience in high-volume 
• Strong experience managing food cost, labor cost, inventory, P&L
• Excellent interviewing, hiring, & training skills
• Culinary Arts degree preferred
• Proven track record and work history
• Ability to effectively manage a team
• Attention to detail
• Sense of urgency
• Knowledge of various POS, ordering, labor, and inventory systems
• Excellent ability to multitask

 What we're looking for:

• 3 years Experience
• Knowledge of practices, methods and procedures of large scale food preparation
• Ability to demonstrate principles, methods and procedures involved in a large scale food preparation and cooking operation
• Knowledge of safe food handling practices in conjunction with federal, state and local sanitary, health and safety standards
• Ability to communicate effectively with management and coworkers

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Includes the following (Other duties may be assigned):

• Responsible for serving all beverages ordered by guests in a proper, efficient and friendly manner.
• Provides exceptional customer service to guests visiting the buffet.
• Uphold cleanliness standards for station and shared areas of responsibility.
• Assist other employees when needed.
• Performs other job duties as assigned.

Fundamental Requirements:

• Employees must, at all times, be attentive, friendly, helpful and courteous to all guests, managers, and fellow employees.
• Ensure work areas are properly stocked and prepare requisitions as needed.
• Ensure work areas are neat and clean.
• Ensure quality control of all menus with regards to cleanliness and appearance.
• Assist in the outlets when necessary.
• Ensure proper settlement of checks.
• Ensure orders are delivered on time.
• Ensure food quality.
• Ensure communication with oncoming shift.
• Handling guest complaints or special requests, communicate to management when necessary.
• Be capable of training and performing all duties required of all food and beverage outlet employees.
• Hold pre-meal meetings daily to monitor service and promote up selling.
• Check staffing levels and adjust according to business demand.