Benefit Insights

Tuckahoe Inn

Restaurant Chef Job

• Overview: Working with management team and ownership to supervise staff and daily operations in the kitchen. Ensure a fresh, positive, and exciting environment where safety and execution of product excellence and service are top tier. 

• Responsibilities:

  • Schedule up to 20 back of house staff to ensure appropriate staffing levels to best manage labor costs while maintaining outstanding guest service

  • Accountable for overseeing the kitchen staff to ensure that the overall operation runs smooth and effectively

  • Utilize current technology to place and check food orders in accordance with menus, usage reports, waste, and profit

  • Responsible for developing staff member’s knowledge and skills through training, coaching, and correcting

  • Train staff and direct employees to perform to kitchen operations and standards

  • Demonstrates training and coaching abilities in all employee interactions

  • Use correct techniques, procedures, and recipes for preparing and cooking food

  • Apply culinary skills to prepare meals with flavor, ingredients, temperature, presentation,and quality consistent with standards and guest expectations

  • Maintain food cost to under appropriate percentage as instructed by ownership

  • Check food cost on a biweekly basis and ensure awareness of price increases

  • Develop and maintain high standards of hygiene within the kitchen

  • Responsible for upkeep of kitchen equipment

  • Must have an elevated culinary background

  • Must be (or be willing to be) ServSafe certified

  • Coordinate all kitchen activities for indoor and outdoor kitchen

  • Evaluate team members on a regular basis

  • Promote positive employee relations at all times

  • Communicates with all back of house staff on daily needs and expectations

  • Stay on top of current trends and practices within area of responsibility and communicate information to management team

• Qualifications

  • Culinary Arts degree preferred with a minimum of 5 years culinary experience in a high volume restaurant environment

  • Minimum 5 years of culinary management experience in a high volume restaurant environment

  • Commitment to occupational and food safety

  • Proficient knowledge of software programs such as Excel, Google Drive (Docs, Sheets, etc), 7shifts, and Upserve (or equivalent kitchen reporting software)

  • Must be able to present and project a professional appearance

  • Must possess excellent organizational communication and multi-tasking skills

  • Must be able to communicate effectively with guests

  • Must be able to effectively coach and mentor employees