Special Event Chef & Kitchen Manager
Looking for a full time employee who would manage some kitchen manager responsibilities as well as special events. Opportunity is with Blowin Smoke Cantina, located at 1611 Habersham Street in Savannah GA. We are owned by Gaslight Group, which also owns The 5 Spot, B.Matthew's Eatery, East End Provisions, and Abe's on Lincoln. This position would entail part time responsibilities as a kitchen manager and part time responsibilities executing offsite catering program and running a food truck.
The right candidate will have open availability and kitchen management experience. Must have a clean driving record.
Other responsibilities include:
§ Ensure that all food and productsare consistently prepared and served according to the restaurant’s recipes,portioning, cooking and serving standards.
§ Make employment and terminationdecisions including interviewing, hiring, evaluating and disciplining kitchenpersonnel as appropriate.
§ Provide orientation of company anddepartment rules, policies and procedures and oversee training of new kitchenemployees.
§ Fill in where needed to ensureguest service standards and efficient operations.
§ Prepare all required paperwork,including forms, reports and schedules in an organized and timely manner.
§ Ensure that all equipment is keptclean and kept in excellent working condition through personal inspection andby following the restaurant’s preventative maintenance programs.
§ Work with restaurant managers toplan and price menu items. Establish portion sizes and prepare standard recipecards for all new menu items.
§ Ensure that all products are orderedaccording to predetermined product specifications and received in correct unitcount and condition and deliveries are performed in accordance with therestaurant’s receiving policies and procedures.
§ Control food cost and usage byfollowing proper requisition of products from storage areas, product storageprocedures, standard recipes and waste control procedures.
§ Oversee and ensure that restaurantpolicies on employee performance appraisals are followed and completed on atimely basis.
§ Schedule labor as required byanticipated business activity while ensuring that all positions are staffedwhen and as needed and labor cost objectives are met.
§ Be knowledgeable of restaurantpolicies regarding personnel and administer prompt, fair and consistentcorrective action for any and all violations of company policies, rules andprocedures.
§ Oversee the training of kitchenpersonnel in safe operation of all kitchen equipment and utensils.
§ Responsible for training kitchenpersonnel in cleanliness, sanitation practices and quarterly health scores.
§ Responsible for maintaining appropriatecleaning schedules for kitchen floors, mats, walls, hoods, other equipment andfood storage areas.
§ Check and maintain proper foodholding and refrigeration temperature control points.
§ Provide safety training in firstaid, CPR, lifting and carrying objects and handling hazardous materials.