Kitchen Repair Jobs in Delaware (NOW HIRING)

Description:
Job Description:
• Assist in all aspects of restaurant
• Assist in the planning and price menu items, order supplies and keep records and accounts of all kitchens if needed
• Organize and execute catering events as needed
• Supervise all restaurant employees during shifts
• Responsible for all costs in restaurant during shifts
• Oversee weekly schedules according to business and projected goals for labor dollars if needed
• Assist chefs/managers to use labor dollars and menu costing programs to price labor and food cost
• Account for all operations cleaning and food preparation during shifts
• Completion of Customer Follow-up calls on a timely basis.
• Participation and input towards F&B Marketing activities.
• Entertainment of potential and existing customers.
• Telemarketing to previous clients to inquire about possible future re-bookings.
Detailed Work Activities:
Restaurant:
• Must expedite the expo window to maintain proper consistency in food quality and service daily or as needed
• Conduct training for personnel as needed
• Supervise all chefs/managers as needed
• Monitor worker performance in all departments of restaurants as needed
• Investigate customer complaints as needed
• Maintain production or work records for each employee as needed
• Price items on menu as needed with chefs/managers
• Modify work procedures or processes to meet deadlines with chefs/managers
• Schedule employee work hour with chefs/managers as needed
• Direct and coordinate activities of chefs in cooking demos
• Estimate materials or labor requirements on kitchen projects if needed
• Use oral or written communication techniques
• Inspect facilities or equipment for regulatory compliance
• Oversee work progress to verify safety or conformance to standards in the kitchen if needed
• Plan menus and special events as needed with chefs/managers
• Update menu engineering from chefs/managers as needed
• Update and cost out specials with chefs/managers as needed
• Requisition stock, materials, supplies or equipment from vendors as needed
• Resolve or assist workers to resolve work problems with chefs/managers as needed
• Determine production schedules and staff requirements necessary to ensure timely deliveries
• Delivery of services from each chef/manager
• Recruit and hire staff, including restaurant workers
• Analyze recipes to assign prices to menu items, based on food, labor and overhead costs
• Check the quality of raw and cooked food products to ensure that standards are met
• Check the quantity and quality of received products
• Oversee all orders
• Supervise all schedules if needed
• Record production and operational date on specified forms for equipment requests and maintenance repairs
• Estimate amounts and costs of required supplies, such as food and ingredients
• Prepare and cook good of all types, either on a regular basis or for special guests or functions
• Order or requisition food and other supplies needed to ensure the efficient operation
• Coordinate planning, budgeting and purchasing for all the good operations within establishments such as clubs, hotels or restaurant chains
• Monitor sanitation practices to ensure that employees follow standards and regulations
• Arrange for equipment purchases and repairs
• Instruct cooks and other workers in the preparation, cooking, garnishing and presentation of food for events
• Determine how food should be presented and create decorative food displays for events
• Inspect supplies, equipment and work areas to ensure conformance to established standards
• Meet with customers to discuss menus for special occasions such as weddings, parties and banquets
Events:
• Development and maintenance of all department control procedures.
• Handle event inquiries and ensure timely follow up on the same business day.
• Co-ordinate with large group meeting/banquet planners to plan & execute specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With wedding/banquets/conferences, the Chef is to be included in food related discussions.
• Confirm all details relative to group functions with meeting/banquet planners.
• Supervision of daily paper flow including Proposals, and Banquet Event Orders
• Collection of Advance Deposit and payment when required.
• Responsible for event billings with particular regard to accuracy and timeliness
• Completion of monthly forecast
• Attendance and participation at weekly meeting/BEO meeting
• Assist in menu planning and pricing.
• Supervision of weekly payroll input/gratuity sheets/daily budget entries.
• Participation in monthly inventory of linen, bar stock, small wares.
• Assure timely completion of function bills. Follow up with clients when necessary to ensure receipt of payment
Requirements:
Must be 21 years old
Ability to lift 30 lb. regularly and 50 lb. occasionally
Ability to work in an environment with frequent interruptions and customer interaction.