Job Description
Job Description
Job Description
Benefits:
- 401(k)
- 401(k) matching
- Health insurance
- Paid time off
- Wellness resources
Escape from the Every Day and Discover an Extraordinary Career Experience with Scratch Restaurants!
Chefs Phillip Frankland Lee and Margarita Kallas-Lee decided they wanted to put their personal spin on what a restaurant concept could be. Although each of their concepts are independent and unique from one another, the constant thread that ties all of Scratch Restaurants together is the dedication to the artisanal from scratch approach to hospitality. Currently featuring and expanding our Sushi by Scratch Restaurants and Pasta|Bar tasting menu concepts.
Position Summary Responsible for all daily operations of the kitchen including but not limited to; menu development, ordering, costing, labor allocation and division, basic financials and general maintenance, sanitation and cleanliness protocols, inventory management, product quality adherence and any other goals or objectives set forth by SRG corporate.
Essential Duties and Responsibilities Menu costing, planning and development.
Adherence to generally accepted health and safety rules and regulations
Training of staff on all standard procedures and development of skills
Responsible for all aspects of kitchen operations each day
prep
pre-shift organization (dietaries, modifications, VIP accommodations etc)
service
cleaning
closing procedures
check outs
Responsibility for hiring, separating employee, reviews, and disciplinary action of all kitchen staff
Maintain and implement efficient systems within the kitchen.
o cleaning lists
o prep lists
o order sheets
o deep clean lists (weekly)
o Schedules
Product sourcing and ordering
Recipe developments and dissemination per company standards
Product research and procurement
Conducting and lead service on a nightly basis
Expertise in sushi rice production and forming techniques per company standards.
Expertise in Soy sauce production methodology
Leadership in counter and guest service (hospitality minded service)
Expertise in Fish storage and quality standards
Conduct pre and post shift meetings on a daily basis
Accurately and effectively communicate with corporate management
Insure high food quality standards at all times
proper storage
proper labeling
training of staff
routine tastings of all products produced
routine audits of coolers and freezers
Administrative duties include:
o Invoices (Daily)
o Plate IQ (Daily)
o P/L (Daily)
o Scheduling
o Invoice maintenance.
Meet or exceed revenue goals (monthly) and maintain a 20% or lower food cost.
Assisting in all repairs of equipment and tools:
o Request forms
o Maintenance requests
o Equipment maintenance
Responsible for adhering to all budgets as laid out by management including:
o labor
o food
o repairs
o new equipment purchases
o outside vendor purchases (Amazon, Etsy, Officemax etc)
o linens
Maintaining clean and orderly restaurant and kitchen at all times
Travel This position may be required to travel.
Supervisory Responsibilities This is a supervisory position. Process hiring paperwork and payroll with the General Manager. The CDC is responsible for administering all disciplinary action (verbal, written, etc) in employee performance related matters.
Minimum Qualifications (Knowledge, Skills, and Abilities) Comfortability in Omakase style dining
Expertise in fish butchery
Proficiency in generally accepted sushi techniques per company standards
General computing skills and abilities
Be able properly use technology (upload receipts, report data, inventory)
General knowledge in product storage and usage
Be able to effectively communicate with team
Be able to successfully work under pressure
Physical Demands and Work Environment Standing for long periods of time
Work in varied temperatures
Must be able to life 35lbs
Be able to bend, twist, reach, lift or stoop to retrieve or move product
Be able to work in decrease light
Be able to work in enclosed spaces
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Job Tags
Shift work, Night shift,