Head - Food Production - Kitchen

Job Summary:

Supervise the food production process in accordance with company standards and procedures, overseeing culinary staff during production.

Qualifications:

- Possess a minimum of 10 years of experience in food production and the Fresh Department.

- Hold a Diploma/Degree in Hospitality Management.

- Acquire certification in food safety and hygiene.

- Demonstrate past supervisory experience in a kitchen or culinary department.

- Exhibit knowledge of methods, procedures, and quality standards related to menus, basic kitchen procedures, and terminology.

- Apply company policies effectively to maintain quality and consistency in all prepared and served menu items.

- Proficiently demonstrate and communicate the company's quality mission to all associates.

- Display strong communication skills with coworkers, supervisors, and the ability to handle customers with patience, tact, and diplomacy.

- Demonstrate physical stamina to stand for extended periods with limited breaks.

- Tolerate extreme temperatures in the kitchen working environment.

- Utilize sensory skills for visual inspection, tasting, and smelling of products to ensure freshness and quality.

- Flexibility in schedule availability to accommodate business requirements.

Essential Job Functions:

- Develop, train, and mentor staff, acting as a valuable resource for them.

- Manage food costing to achieve profitability goals.

- Open the production kitchen and conduct a comprehensive overview of the day's production through a briefing.

- Determine and prioritize production staff tasks.

- Oversee production staff to ensure efficiency, quality, cleanliness, organization, and proficiency.

- Guarantee the quality of food produced by all team members within specified time limits.

- Collaborate with the purchasing manager to assess order arrivals and anticipate future product needs, preventing both missed orders and overordering.

- Generate daily production sheets, reschedule sheets, party check-off sheets, and recovery sheets.

- Conduct periodic inventory of raw materials to maintain control over current stock.

- Supervise proper storage and cleanliness of walk-ins and cold rooms.

- Uphold adherence to proper sanitation guidelines.

- Communicate effectively, both orally and in writing, with the chef and back-of-house team regarding food item outcomes, performance, and the status of facilities and equipment.

- Participate actively in various meetings, including weekly kitchen meetings and other companywide gatherings.

- Fulfill all reasonable requests from the management team.

- Follow proper time-keeping policies and procedures.

- Adhere to the sign-in and sign-out procedure for keys.

- Familiarize yourself with and follow all company emergency and safety procedures.

Standards:

- Consistently embody the company culture.

- Safeguard the assets of the property.

- Maintain a professional appearance and behavior when interacting with associates.

- Follow policies and procedures outlined in training manuals and the associate handbook.

- Acknowledge the partnership with fellow associates and owners, aiming to deliver quality service and profitability.

- Ensure regular attendance in accordance with company standards.