MUST BE EXPERIENCED – in charge of ALL kitchen operations ($1.5M annual food sales)Open 365 days/year until 2am!
Essential Duties and Responsibilities:
Be Subject Matter Expert on all things pertaining to the kitchen and food production
Know the core menu and be able to train subordinates to maintain high quality standards and consistency
Work with vendors and staff to deliver quality products while maintaining acceptable food costs; includes adherence to recipes, portion control and vendor coordination
Restaurant Depot is presently a vendor source. Job may require two or more weekly trips to ensure inventory levels are maintained.
Maintains safe and healthy work environment by establishing, following, and enforcing standards and procedures by following (and updating) checklists and ensuring:
-Proper food handling
-Proper equipment usage and maintenance
-All other associated tasks
Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs
Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes
Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with Company policies and procedures
Trains and monitors employees on proper work procedures and production of standard products to ensure maximum productivity with minimum labor and food expenses
Assists in the development and training of cooks as required
Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover. Responsible for employee retention
Works with management staff to improve performance of the unit.
Ensures menu presentations are properly planned, set up, and specifications reviewed to ensure compliance.
Works with owners to evaluate menu items; improve high-cost or underperforming menu items and develop new menu items
Maintains labor requirements, food costs, overtime, and all productivity requirements
Must ensure all have the skill and ability to perform all cooking and food preparation requirements
Ensures all products are cooked at required temperature according to food safety specifications, etc.
Responsible for coaching, counseling and preparing corrective actions for employees
Performs other related duties and responsibilities as assigned
-Must have a minimum of six years of experience as a Chef
-Must have a minimum of three years of experience as an Executive Chef
-Must have a minimum of one to three years of supervisory experience working in high volume food production and restaurant or catering environment
-Experience with menu design a plus
-Must have the ability to cook meals according to detailed specifications.
-Must have the ability to work in a fast paced, deadline driven environment.
-Must have strong and effective leadership skills, and the ability to successfully manage and schedule a staff of up to 25; including cooks, expos and dishwashers
Candidate must be comfortable with all levels of employees and have the ability to drive positive program change
-Must have the ability to train others
-Must have the ability to give negative and positive feedback to employees on a daily basis
-Must have excellent time management skills. Must have the ability to handle multiple tasks without losing focus on priorities
-Must have strong organizational and analytical skills
-Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance
-Must have basic computer skills including working knowledge of Microsoft Office Word and Excel, as well as being able to use email
-Must have good English verbal and written communication skills.
-Bi-lingual (Spanish) a plus.
About Frankie's Downtown
We are a bar that serves food--not a restaurant that serves alcohol. Kitchen can experience periods of massive influx on game days. Requires a great trainer with a cool head, an eye for detail and unwavering standards.