Job Summary
- Company
- Tuscarora Mill
- Location
- Leesburg, VA 20175
- Industries
- Restaurant/Food Services
- Job Type
- Full Time
- Employee
- Years of Experience
- 2+ to 5 Years
- Career Level
- Manager (Manager/Supervisor of Staff)
- Salary
- 40,000.00 - 55,000.00 USD /year
Bonuses
Restaurant Kitchen Manager/Chef
About the Job
Benefits:
*A steady business with great sales and good profits that allow us to provide many benefits to our staff.We offer an excellent heath care plan with dental, a 401 K plan with an employer contribution. Paid vacation and personal day benefits, a great work environment where you will work with other dedicated professionals and a generous educational allowance to help you build your skills. There is free parking, free meals and an off duty dining credit.
Company Information:
* You
will be working for a business with with a twenty-four year history of
providing great food and service to the public. We are proud of the
team that we have build here and will welcome any new member that
brings hard work, dedication and a passion for excellence to the job.
We are a fine dining restaurant with a casual cafe' and bakery/deli
dining options. In our twenty-four year we have never had a financially
losing year. We have won recognition in many local and national
publications including two years as a Washingtonian top 100
restaurant. Many of our employees have been with us for over 20
years. We look forward to welcoming you to our team
Duties:
* Accomplishes kitchen human resource objectives by recruiting,
selecting, orienting, training, assigning, scheduling, coaching,
counseling, and disciplining kitchen employees; communicating job
expectations; planning, monitoring, appraising, and reviewing job
contributions; planning and reviewing compensation actions; enforcing
policies and procedures.
* Achieves kitchen operational
objectives by contributing information and analysis to culinary plans
and reviews; preparing and completing action plans; implementing
production, productivity, quality, and customer-service standards;
training kitchen workers to expand their skills; developing career
ladder growth opportunities to reduce turnover; identifying and
resolving problems; completing audits; determining system improvements;
implementing change.
* Meets kitchen financial objectives by
estimating requirements; contributing information to the annual food
and beverage budget; reviewing menus; scheduling expenditures;
analyzing budget variances; recommending corrective actions; evaluating
time-saving production techniques.
* Implements recipes and
portion specifications by reviewing menus and product specifications;
evaluating ease of menu production; applying established procedures and
techniques.
* Controls food preparation by consulting with
executive chef; overseeing portion size;
evaluating and improving productivity; providing food preparation
personal expertise; monitoring presentations.
* Improves menu
quality and consistency by analyzing food production records and menu
expenses; standardizing production recipes; promoting kitchen staff
interest in quality improvement; studying, evaluating, and re-designing
processes; implementing changes.
* Prepares kitchen operations
and production reports by collecting, analyzing, and summarizing food
ingredient, food production, and customer data and trends.
*
Maintains safe, secure, and healthy work environment by establishing,
following, and enforcing standards and procedures; complying with
sanitation and federal, state, and local legal regulations; overseeing
food preparation, safety, and security; reviewing and implementing
accident and disaster plans.
* Maintains food ingredients, food
preparation, and general supplies by purchasing menu ingredients;
evaluating the quality of fresh food and food product deliveries;
maintaining general supplies; establishing inventory levels, re-order
points, storage requirements, and cost-controls.
* Maintains
culinary equipment by following operating instructions; instructing
staff in equipment use; troubleshooting breakdowns; maintaining
equipment supplies; performing preventive maintenance; calling for
repairs; evaluating new equipment; making recommendations of equipment
purchases.
* Maintains professional and technical knowledge by
attending educational workshops; reviewing professional publications;
establishing personal networks; benchmarking state-of-the-art
practices; participating in professional societies.
*
Accomplishes kitchen operations goals by accepting ownership for
accomplishing new and different requests; exploring opportunities to
add value to job accomplishments.
Skills/Qualifications:
Decision
Making, Process Improvement, Strategic Planning, Verbal Communication,
Food Sanitation, Safety Management, Leadership, People Management, Basic computers skills and organizational skills.
Company Tools
Contact Information
Tuscarora Mill
