Restaurant Chef

RESTAURANT CHEF-who is well-versed in Italian cuisine

SUMMARY OF POSITION:

DOUGH CONVENTION CENTER/HEMISFAIR LOCATION is hiring a Chef who is directly responsible for all kitchen functions including but not limited to food purchasing, preparation; maintenance of Dough Pizzeria Napoletana's quality standards; menu development; sanitation and cleanliness; training of employees in methods of preparation, cooking, plate presentation, portion/cost control and sanitation/cleanliness. The Chef must take time to study and continue to educate himself/herself in Southern Italian cuisine. The Chef is expected to lead by example and uplift staff during busy times in this fast-paced restaurant. The Chef is dedicated to each cook’s success. Ultimately, the Chef will help “raise the bar” and ensure that Dough runs smoothly, and guests have pleasant dining experiences.

SKILLS:

A minimum of five consecutive years of experience in varied kitchen positions including but, not limited to food prep, line cook, expediter, Sous Chef
At least three consecutive years experience as Chef/Kitchen Manager
Culinary education preferred-at least two years education at an accredited cooking school (not an online cooking school)
Work experience focused on Italian cuisine
Must be able to communicate clearly with staff, managers, and guests
Strong leadership skills
Ability to control emotions and calmly guide cooks in a busy kitchen
Working knowledge of social media: Facebook, Instagram, etc.
Ability to reach/bend/stoop and lift as much as 50 lbs.
Ability to walk/stand for long periods of time (up to 12 hours)
Stamina to work 50-60 hours per week
Excellent time management skills
Well versed in Southern Italian cooking techniques
Proven work experience with wood-burning pizza ovens a plus
Excellent basic math skills and the ability to operate a POS system
Proficient in all Microsoft applications

RESPONSIBILITIES:

Ensure that all food is consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards
Understand Dough’s policies, procedures, standards, specifications, guidelines, training programs and branding
Ensure compliance with kitchen health and safety regulations
Create, cost out, write recipes and train cooks on exciting daily features
Create seasonal menu items and train/develop the cooks to assist
Read guest reviews with the GM and respond efficiently and accurately
Working with the GM, regularly review product quality/pricing and research new vendors
Make employment and termination decisions including interviewing, hiring, orientation, training, evaluating and disciplining kitchen personnel
Be knowledgeable of Dough’s policies regarding personnel and administer prompt, fair and consistent corrective action for any violations of company policies, rules, and procedures
Prepare all required paperwork, forms, reports, and schedules in an organized and timely manner
Fill in as/where needed to ensure guest service standards and efficient operations
Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs
Provide advice, suggestions, and feedback to GM/Managers/Owners
Work with the GM to ensure that all food and products are prepared with consistency and served according to Dough’s recipes, portioning, cooking, and serving standards
Work with managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items
Make sure all recipes are being followed as written
Making the restaurant a better place by suggesting/making needed changes/improvements
Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures
Work with the GM on wine/beer dinners and other restaurant events
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when/as needed and labor cost objectives are met
Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils as well as in cleanliness and sanitation practices
Responsible for maintaining appropriate cleaning schedules for kitchen: floors, mats, walls, hoods, other equipment, and food storage areas
Check/maintain proper food holding/refrigeration temperature control points
Check freshness of food daily and discard out of date items
Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials
Work with GM on social media including Facebook, Instagram, and Twitter

BENEFITS:

• 100% paid medical (dental/vision options also available)
• 401 K available after one year of employment
• Quarterly achievable bonuses
• Paid time off
• Company paid parking
• Dining discount at Dough restaurants
• Career growth and opportunity
• Major holidays off
• Complimentary meals during shift