•Oversee daily entrees/items, featuring daily changing menus approved by the Sous Chefs and Executive Chef.
•Assist in set-up and break down of all stations when needed. Adhere to the General Job Duties and Kitchen Rules packet, the Health Department's regulations, and the Culinary Teams standards and expectations of food quality, freshness, and presentation.
•Support the Executive Chef and Sous Chef, developing a sense of teamwork and cooperation. Perform additional responsibilities, although not detailed, as requested by the Chef, or Sous Chef(s).
•Collaborate with Sous Chefs/Executive Chefs/ on planning and development of daily changing weekly menus in adherence to seasonality, labor, and food cost guidelines.
•Teach and use traditional, made from scratch preparation methods.
•Train and develop lead cooks, line cooks and prep cooks, while leading by example. Understand how to properly use and maintain all equipment used in the kitchen.
•Guide kitchen personnel in safe operating procedures of all equipment, utensils and machinery.
•Ensure quality and timeliness of food production, using batch-cooking methods to maintain quality and freshness of product.
•Help staff write creative, daily changing menus with corresponding order guides and prep lists. Print out menus and order guides for each team member, and write clear and concise prep lists daily.
•Conduct at least 1 Team briefing per week, discussing the menu, order guide, and prep lists for the following week. Establish and monitor par levels, portion control and waste, utilizing ordered product and surplus food product to minimize waste. Understand and participate in the established purchasing/ordering process, working closely with the Sous Chefs.
•Oversee and monitor daily Time and Temperature logs for all stations. Ensure accurate labeling, dating, and rotating using the FIFO method for all raw and prepped food products. Report any injury, accident and/or food borne illness incident (customers and/or staff) accurately and in a timely manner to the Sous Chef(s).
•Respond to all comments and complaints in a positive manner and alert Sous Chefs when necessary.
•Communicate with the customer honestly, accurately, and in a timely manner.
•Work the service line during peak meal hours while maintaining a responsive, approachable demeanor, displaying great customer service, in a timely manner.
•Audit all caffe signage prior to service to ensure proper spelling, allergens, correct ingredients, and descriptions.
•Meet all timelines for preparation and ordering.
Supervisory Duties/Working Conditions:
•Oversee DMO, prep cook, cook 1 and Cook 2 Responsibilities
•This position will spend 100% of the time standing.
•Fast pace work environment.
•Occasional environmental exposures to cold, heat, and water.
•Ability to lift and transport up to 50 pounds (pots, pans, etc.) on occasion and up to 35 pounds regularly.
•Must be able to read and understand basic cooking directions.
Display a passion for food and cooking and be self-motivated.
Have at least 5 years cooking experience, with at least one (2) of those years with lead or equivalent title.
Computer literate with a working knowledge of Microsoft Excel and Word.
Mastery of professional cooking and knife handling skills.
Be able to speak clearly and listen attentively to staff, peers, supervisors, guests and client.
Be able to read and write to facilitate the communication process.
Be able to lift pots, pans, etc., up to 50 pounds in weight.
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