SPECIALTY - COOK

The Specialty Cook is responsible for the supervision and management of the kitchen. They assume responsibility for operations in the absence of the Room Chef.  They assist in ensuring adherence and integrity of SOP standards and operating within budgetary guidelines.  They are to be organized, precise, and able to follow direction with flexibility based on production demands.

#IndeedCincy

• Supervising Food Production
• Ordering and Inventory, Expense Management
• Staff Management, scheduling, coaching and providing corrective feedback
• Servicing the guest

• Knowledge of Microsoft Word and Excel
• Knowledge of Stratton Warren/AS400
• Must be able to read and write English

• Ability to lift 50 lbs.
• Ability to push or pull 150 lbs.
• Ability to stand for long periods, bend, lift, and reach through shift.
• Ability to read and follow directions from set recipes.
• Ability to mix formulas accurately to ensure consistency.
• Posses a team player attitude and be flexible.
• Understand and have thorough knowledge of sanitation procedures.
• Ability to read and write English.
• Assumes responsibility of room in Chef's absence.
• Must have ability to establish relationship and work with front of house manager to ensure consistency and accuracy in service cycles.
• Ensure quality food product and production through adherence to established SOP standards and guidelines.
• Teach and develop staff in a professional and effective manner.
• Assist in the maintanence of food costs, labor costs, and all other expenses within budgetary guidelines.
• Enforce all company performance standards fairly and consistently with staff; including self adherence for example and integrity purposes.
• Assist in cooking, createing, and establishing new, innovative, and imaginative recipes.
• Ability to react and think quickly under stressful circumstances.
• Participates in ordering, labor control, and other administrative duties as assigned.
• Ability to identify and administer disciplinary action as needed.
• Ensures cleanliness and maintenance of kitchen, storage, and surrounding areas.
• Ability to withstand high temperatures for a long duration of time.

• Ability to interact with co-workers, subordinates, and guests effectively.

• 5 Years Culinary Experience
• 2 Years managing 10 or more employees
• 2 Years’ experience ordering and scheduling