Little Shucker
Responsibilities
Responsible for Little Shucker’s food program including food cost, food quality, food safety, and kitchen team Manage (train, schedule, motivate, and discipline) BOH staff, including the dish team Run daily line up with FOH management and BOH team to communicate any menu or operational changes Research and development of new menu items and techniques alongside the CDC Daily order proteins, produce, and dry goods Follow and enforce all state and local health codes Cover and work line shifts when necessary Constantly maintain quality control of all food prepared Provide one-on-one training of line and prep cooks to ensure that all recipes / menu items arebeing prepared correctly Understand and have experience in scheduling Understand and able to execute a monthly inventory with the chef Update ordering forms, prep lists, and inventory sheets as needed Ensure that daily, weekly, and monthly cleaning schedules are being completed Maintain quality control standard of food at all times Oversee all employees in the kitchen with regards to food production, quality control, visual presentation, portion size, proper recipe usage and safety.
-If discrepancies are encountered report directly to the chef Educate kitchen staff in regards to food waste management, culinary techniques, time management and general food handling procedures Maintain a sanitary kitchen area at all times by following established and common sensesanitation principles Supervise and educate staff on sanitation procedures and implement procedure when necessary Open or close the restaurant as per the Chef’s expectations and always checking out with the Chef before leaving
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Responsible for Little Shucker’s food program including food cost, food quality, food safety, and kitchen team Manage (train, schedule, motivate, and discipline) BOH staff, including the dish team Run daily line up with FOH management and BOH team to communicate any menu or operational changes Research and development of new menu items and techniques alongside the CDC Daily order proteins, produce, and dry goods Follow and enforce all state and local health codes Cover and work line shifts when necessary Constantly maintain quality control of all food prepared Provide one-on-one training of line and prep cooks to ensure that all recipes / menu items arebeing prepared correctly Understand and have experience in scheduling Understand and able to execute a monthly inventory with the chef Update ordering forms, prep lists, and inventory sheets as needed Ensure that daily, weekly, and monthly cleaning schedules are being completed Maintain quality control standard of food at all times Oversee all employees in the kitchen with regards to food production, quality control, visual presentation, portion size, proper recipe usage and safety.
-If discrepancies are encountered report directly to the chef Educate kitchen staff in regards to food waste management, culinary techniques, time management and general food handling procedures Maintain a sanitary kitchen area at all times by following established and common sensesanitation principles Supervise and educate staff on sanitation procedures and implement procedure when necessary Open or close the restaurant as per the Chef’s expectations and always checking out with the Chef before leaving
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