Job Description
Position Purpose: This position oversees the kitchen operations and assists in menu development, inventory, purchasing of supplies and cost control of all Sant Ambroeus NYC Restaurant and Café locations.
Key Responsibilities:
- Oversee both lunch and dinner shifts across all restaurant locations and follow a structured schedule to ensure consistent operations and quality control
- Fill out a daily location check list that is provided from Culinary Department
- Monitor food cost and labor cost ensuring alignment to the given goals in all locations.
- Monitor weekly traffic and better project demand, preparing for fluctuation of sales.
- Assist the Executive Chefs with managing daily food production including planning and controls.
- Assist chefs in logistics and organization of the kitchens – staffing, equipment, efficiencies when it comes to procedures and systems.
- Check food quality on a daily, weekly, and monthly basis.
- Overseeing, creating, and handling new dish creating with executive chefs, while ensuring a proper execution of each dish.
- Working with the culinary support team to submit menu changes in a timely fashion by following the SOP and guidelines.
- Creating menu descriptions and allergy charts for dishes in each location
- Coordinate tastings of dishes (specials and seasonal menu changes) as well as photo shootings of said dishes.
- Monitor updated cost of each menu item constantly evaluating vendor contract details.
- Record quantity of dishes returned from each service providing justification, the amount of meal comps to identify and resolve issue(s)
- Control labor costs and forecast labor demands accurately.
- Optimize employee scheduling to boost productivity.
- Discuss schedule change requests in advance to have a more active control over labor cost.
- Build and nurture relationships with BOH staff in each kitchen, be aware and foresee possible problems, offer resolutions, motivate, and support while gaining respect.
- Create mise en place and ordering sheets and ensure the Executive chefs implement them in the kitchen procedures.
- Assisting Executive Chefs in maintenance issues, projects and following DOH guidelines to maintenance a clean and safe kitchen.
Minimal Essential Requirements:
- Familiar with all systems used for food and labor costing and monitoring food sales (Craftable, Toast,
XtraChef and Ceridian)
- In possession of DOH certificate (if not in possession, it has to be obtained within three weeks from hiring date)
- Must be able to communicate clearly with managers, kitchen, and dining room personnel.
- Strong organizational and time management skills
- Active listening, learning skills, reading, and speaking comprehension skills.
- Proficient in computer skills
ADA: SA Hospitality Group will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.
This job description will be reviewed periodically as duties and responsibilities change with business necessity. Essential and marginal job functions are subject to modification.
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Job Tags
Full time, Contract work, Day shift, Afternoon shift,