BASIC FUNCTION

Responsible for all aspects of the kitchen operation. This includes inventory and purchasing, receiving, internal controls, sanitation, health and safety guidelines and general administration.  Oversees all food preparation, plating and quality assurance.  Maintains all Black Angus / Cattle Company recipes and operational standards.  Overall responsibility for hiring, training and motivating kitchen and dish room staff.

               PRINICIPAL DUTIES / KEY RESULT AREAS

1.      FOOD PREPARATION 

a.      Responsible for the overall quality, consistency, preparation and presentation of product served to the guests

b.      Supervises all food preparation, grilling and line work

c.      Assures that established menu formats, plate presentation and food specs are maintained

d.      Cuts all steaks on a daily basis assuring quality and cost control

2.      PURCHASING, RECEIVING, INVENTORY, AND INTERAL CONTROLS

a.      Purchases food products using company specifications.  Monitors food usage levels and establishes par levels compatible to sales volume and menu mix.  Oversees inventories for food and kitchen supplies.

b.      Responsible for proper storage of goods received and enforces established systems for rotation & safety.

3.      PEOPLE MANAGEMENT

a.      Responsible for maintaining staffing levels of the kitchen department   

b.      Responsible for training, development, performance and frequent coaching and evaluation of kitchen employees     

4.   SANITIATION, HEALTH AND SAFETY

a.      Responsible for maintaining sanitation standards for the kitchen as required by Federal, State and local agencies as well as standards established by Black Angus Steakhouse

b.      Responsible for follow-up on Environmental Reports.  Organizes and supervises all corrective action of cited discrepancies existing within the kitchen department

5.  GENERAL ADMINISTRATION

a.      Responsible for controlling costs and accurate invoicing for all food items, kitchen related supplies and equipment consistent with Black Angus Steakhouse accounting procedures.

b.      Maintains appropriate records to reflect current market price of goods

Minimum Qualifications

a.      Functional in all stations in the kitchen and expeditor functions

b.      Able to control timing for food production to assure quality products

c.      Strong communication and organization skills

d.      Experienced in quality commercial or retail cooking

e.      Experience with inventories, yields, specs, portion control, par levels and rotation

f.        Skilled at controlling  food costs – portion control, security, waste prevention

g.      Skilled at controlling labor costs- Interviewing, hiring, staffing and scheduling

h.      Basic math and computer skills, able to convert recipes

Management Benefits and Opportunities of Management
Competitive Base Pay
Reasonable five-day work week
Paid Vacation
Medical/Dental/Life Insurance
Short Term and Long Term Disability
Optional Life Insurance
401(k) Retirement savings plan
Bonus Potential
Dining Privileges within the company
Bounty of $1000 for referred candidates hired
Timely performance and merit reviews