CITY TAP 901 DC

Summary

Coordinates activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu
• Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies
• Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items
• Directs food apportionment policy to control costs
• Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner
• Tests cooked foods by tasting and smelling them
• Devises special dishes and develops recipes
• Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices
• Establishes and enforces nutrition and sanitation standards for restaurant
• Achieves budget goals given for weekly food and labor costs as directed from corporate office
• Attends required trainings and meetings
• Delivers an exceptional experience through outstanding hospitality and food service to the guests

Supervisory Responsibilities

This job has supervisory responsibilities.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Competencies

To perform the job successfully, an individual should demonstrate the following competencies:

• Analytical - Designs work flows and procedures
• Continuous Learning - Strives to continuously build knowledge and skills
• Job Knowledge - Keeps abreast of current developments; uses resources effectively
• Use of Technology - Demonstrates required skills
• Design - Demonstrates attention to detail
• Problem Solving - Identifies and resolves problems in a timely manner
• Customer Service - Responds promptly to customer needs; meets commitments
• Communications - Expresses ideas and thoughts verbally; expresses ideas and thoughts in written form; exhibits good listening and comprehension; keeps others adequately informed
• Teamwork - Contributes to building a positive team spirit; able to build morale and group commitments to goals and objectives; supports everyone's efforts to succeed
• Performance Coaching - Defines responsibilities and expectations; sets goals and objectives; gives performance feedback; motivates for increased results; recognizes contributions; encourages training and development
• Team Leadership - Fosters team cooperation; defines team roles and responsibilities; supports group problem solving; ensures progress toward goals; acknowledges team accomplishments
• Delegation - Delegates work assignments; sets expectations and monitors delegated activities
• Leadership - Exhibits confidence in self and others; inspires and motivates others to perform well; effectively influences actions and opinions of others; accepts feedback from others; gives appropriate recognition to others
• Managing People - Provides regular performance feedback; develops subordinates' skills and encourages growth; improves processes, products and services
• Quality Management - Looks for ways to improve and promote quality; demonstrates accuracy and thoroughness
• Business Acumen - Demonstrates knowledge of market and competition
• Recruitment & Staffing - Analyzes and forecasts staffing needs; makes quality hiring decisions
• Cost Consciousness - Works within approved budget; develops and implements cost saving measures
• Ethics - Works with integrity and principles
• Organizational Support - Follows policies and procedures
• Personal Appearance - Dresses appropriately for position
• Attendance/Punctuality - Is consistently at work and on time
• Dependability - Follows instructions, responds to management direction
• Planning/Organizing - Uses time efficiently; organizes or schedules other people and their tasks
• Quality - Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality
• Safety and Security - Observes safety and security procedures

Education and/or Experience

Two years minimum related experience in a full service restaurant

Language Skills

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or employees of organization.

Certificates, Licenses, Registrations

Specific City and State Food Safety Certificate requirements will be requested prior to hire.

Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the employee is regularly required to stand and walk. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds.