From the scent of the finest beef being cooked to perfection, to the sounds of singing waiters, it is obvious that this will be a job experience like no other.
Reporting to the Executive Chef you will work on a hands-on basis “on–the-line”, to provide the five functions of management as applied to the food operation of Remington’s of Niagara, (planning, organizing, staffing, directing and controlling kitchen staff). Through consistent product and creative presentation exceed guest expectations.
On a very hands on basis you will supervise the kitchen brigade and increase overall level of professionalism to ensure the kitchen is operating efficiently and that food cost is tightly controlled.
You will assist the Executive Chef in the following
*Provide leadership and to take some effective control and responsibility of the kitchen as necessary.
*Inventory quality inspection and control in receiving of products.
*Supervision of line staff.
*Training of new employees and re-training of existing staff.
*Development of menus and theme dinners.
*Control of cost; food and labour.
*Communication with Executive Chef to be pro-active in solving problems or concerns.
*Care and control of kitchen equipment.
*Ensure that the food line operates smoothly and that “ticket times” are very prompt ensuring a high guest satisfaction.
*Assist overall management in improving food presentation.
*Assist management in improving overall professionalism of the restaurant.
*Assist management in improving cleanliness.
*Any other tasks as requested by management
*Follow company health and safety guidelines, and comply with federal and provincial regulations to protect company assets.
Any certifications are always preferred.
Must be able to work evenings and weekends in a fast paced high volume restaurant