Job description

• Review daily production orders for proper timing, staffing, ordering, and execution of food preparation.
• Maintains a high level of food quality, freshness, and consistency always including presentation, taste, hot food hot, and cold food cold. etc.
• Supervise staff to ensure maximum productivity.
• Assists Chef and Owners in proper recipe documentation including recipe book and pictures.
• Requisitions supplies and place food orders (i.e., vegetables, meats, poultry, dairy, etc.)
• Reviews daily pricing sheets and maintains knowledge of competitive pricing.
• Ensures that all employees’ stations are set up with complete mise en place for all menu and related special items before service or events.
• Maintains a high level of communication with Managers, Kitchen Staff, and Owners.
• Establishes and maintains proper safety procedures for all kitchen areas.
• Enforces guidelines and standards for personal presentation and professional environment to ensure that staff adheres to standards.
• Exceeds sanitation standards and assures cleanliness of overall kitchen by carrying out tasks and delegating duties as necessary.
• Monitors kitchen employees to ensure that correct closing procedure are followed.
• Attended regularly scheduled kitchen meetings including food and beverage and manager's meeting.
• Reviews payroll daily for all kitchen operations and monitors labor. Provides backup support to weekly payroll processing for the kitchen.
• Ensure all seasonal menus have been set with tastings for Executive Chef and Owners, with cost and recipes, and training materials.
• Other duties may be assigned.

OUTCOME

The Executive Production Chef has ultimate responsibility for the quality, consistency, preparation, and presentation of all food items in the kitchen under the supervision and guidance of the Executive Chef and Owners.

Employees in this position play a vital role by assisting the Executive Chef in ensuring continuing creative performance, working, and coaching employees with dedication to excellence.

SUPERVISORY RESPONSIBILITIES

In coordination with the management team manages subordinates, directly supervises all kitchen employees, and carries out supervisory responsibilities by the organization's policies and applicable laws. Additional responsibilities may include interviewing, hiring, training employees, planning, assigning, directing work, appraising performance, rewarding, disciplining employees, addressing complaints, and resolving problems in coordination with the Executive Chef.

QUALIFICATION REQUIREMENTS

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. A fine dining background is a must. Minimum five years high volume kitchen experience. Minimum of five years of supervisory and management experience in food and beverage operations. High-level proficiency in google docs, POS Systems, Office, and Outlook.

EDUCATION and/or EXPERIENCE

Associate degree (A.A.) or equivalent from a two‑year college or technical school; or at least five years related experience and/or training; or equivalent combination of education and experience. Five (5) years of all-around experience in a professional kitchen.

LANGUAGE SKILLS

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, staff, customers, and the general public. Must be able to communicate effectively in English with vendors, customers, guests, visitors, employees, managers, executives, and owners.

MATHEMATICAL SKILLS

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, food cost, labor cost, area, circumference, and volume. Ability to understand P & L Statements and budgets. Ability to apply basic concepts of Algebra and Geometry.

REASONING ABILITY

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Must be able to solve routine and no routine problems. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

CERTIFICATES, LICENSES, REGISTRATIONS

Must have and maintain a current Food Handlers Card. Must have SERV Safe Certificate or equivalent.

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 talk or hear and taste or smell. The employee frequently is required to stand, walk; and use hands to finger, handle, or feel objects, tools, or controls. The employee is occasionally required to sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl.

The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORKING CONDITIONS

ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounter while performing 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 frequently exposed to wet and/or humid conditions and extreme heat. The employee occasionally works near moving mechanical parts and in outside weather conditions and is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, extreme cold, risk of electrical shock, and vibration.

The noise level in the work environment is usually moderate to loud.
Employees are required to perform all tasks as safely as possible and to adhere to the applicable safety procedures.

Scratch Catering and Sam’s Diner are committed to ensuring a safe work environment for all employees. In compliance with federal "Right to Know" requirements, the company freely discloses this information so that all employees are informed about potential hazards in the workplace. We encourage all employees to immediately report any known or potentially dangerous hazards to management.

INTERACTION

Employees in this position interact daily with the Executive Chef and Owners, as well as all kitchen employees and staff. Frequently, employees interact with vendors, Human Resources, Executive Committee members, guests, and customers.

SCHEDULING

This company operates seven days a week, 24 hours a day. At times it will be necessary to move you from your accustomed schedule as task assignments demand. In addition, business needs determine the number of hours that you work.

Job Type: Full-time

Pay: $50,000.00 per year

Benefits:

• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Referral program

Experience level:

• 5 years
• 6 years

Pay rate:

• Yearly pay

Shift:

• 10 hour shift

Weekly day range:

• Monday to Friday
• Weekend availability

Work setting:

• Casual dining restaurant

Ability to commute/relocate:

• Phoenix, AZ 85034: Reliably commute or planning to relocate before starting work (Required)

Education:

• Associate (Required)

Experience:

• Quality audits: 2 years (Required)
• Culinary: 5 years (Required)
• Management: 5 years (Required)

License/Certification:

• ServSafe (Required)
• Food Handler Certification (Required)

Shift availability:

• Day Shift (Required)
• Night Shift (Preferred)

Work Location: In person

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