Jackie
Career Opportunities with Dacha Navy Yard
POSITION SUMMARY:
Assist the Executive Chef in managing all aspects of the kitchen and back of house (BOH). Ensure the consistent execution of the culinary direction set by the Executive Chef. Collaborate with the Executive Chef and General Manager to set daily operational goals. Oversee financial aspects related to BOH operations. ESSENTIAL DUTIES AND RESPONSIBILITIES:
(Additional duties as needed.) Must be willing and able to: Lead a high-performing BOH team that is supportive, driven, reliable, efficient, and responsible for daily operations. Consistently implement the culinary vision of the Executive Chef. Maintain a cooperative relationship with the front of house (FOH). Ensure the kitchen meets the standards of the Executive Chef and Department of Health (DOH) regarding food handling and cleanliness. Optimize kitchen profitability, including controlling food costs and labor costs. Supervise and interact with BOH staff fairly and respectfully daily. Interview, hire, train, develop, and retain qualified culinary and BOH personnel. Address and document employee performance issues following SOPs; discipline or terminate as necessary. Identify and develop key employees for growth and advancement. Follow procedures for food allergies and special orders. Assign production tasks to kitchen staff. Communicate inventory and equipment needs to the ordering manager. Oversee purchasing and maintenance of food supplies and kitchen equipment. Conduct pre-shift line checks to ensure quality standards. Meet daily with managers and sous chefs to coordinate operations, review standards, and plan menus and staffing. Develop proficiency in various culinary roles including Chef, Pastry Chef, Saucier, Line Cook, and others. Create and maintain recipe books with ingredients, specifications, and portion sizes. Assist in menu development and communicate changes to staff. Prepare ingredients for menu items. Ensure proper food storage and sanitation adherence. Promote teamwork and maintain safety and cleanliness standards. Manage multiple tasks calmly and effectively in a busy environment. QUALIFICATIONS AND SKILLS REQUIRED: Proficiency in culinary skills to execute the Jackie menu to the standards of the Executive Chef. Thorough knowledge of safe food handling and DOH standards. Understanding of kitchen financial responsibilities, including food and labor costs. Effective communication skills with all kitchen staff. Strong organizational and planning abilities. Food safety certification. Ability to lift and move up to 50 pounds occasionally. PREFERRED: Minimum of 4 years of relevant experience. PHYSICAL DEMANDS: Ability to stand and walk for extended periods (up to 12 hours). Lift up to 50 pounds occasionally. Handle knives and kitchen equipment safely. DISCLAIMER: Failure to comply with employment conditions may result in disciplinary action, including termination. The duties listed are not exhaustive, and management may assign additional responsibilities as needed.
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Assist the Executive Chef in managing all aspects of the kitchen and back of house (BOH). Ensure the consistent execution of the culinary direction set by the Executive Chef. Collaborate with the Executive Chef and General Manager to set daily operational goals. Oversee financial aspects related to BOH operations. ESSENTIAL DUTIES AND RESPONSIBILITIES:
(Additional duties as needed.) Must be willing and able to: Lead a high-performing BOH team that is supportive, driven, reliable, efficient, and responsible for daily operations. Consistently implement the culinary vision of the Executive Chef. Maintain a cooperative relationship with the front of house (FOH). Ensure the kitchen meets the standards of the Executive Chef and Department of Health (DOH) regarding food handling and cleanliness. Optimize kitchen profitability, including controlling food costs and labor costs. Supervise and interact with BOH staff fairly and respectfully daily. Interview, hire, train, develop, and retain qualified culinary and BOH personnel. Address and document employee performance issues following SOPs; discipline or terminate as necessary. Identify and develop key employees for growth and advancement. Follow procedures for food allergies and special orders. Assign production tasks to kitchen staff. Communicate inventory and equipment needs to the ordering manager. Oversee purchasing and maintenance of food supplies and kitchen equipment. Conduct pre-shift line checks to ensure quality standards. Meet daily with managers and sous chefs to coordinate operations, review standards, and plan menus and staffing. Develop proficiency in various culinary roles including Chef, Pastry Chef, Saucier, Line Cook, and others. Create and maintain recipe books with ingredients, specifications, and portion sizes. Assist in menu development and communicate changes to staff. Prepare ingredients for menu items. Ensure proper food storage and sanitation adherence. Promote teamwork and maintain safety and cleanliness standards. Manage multiple tasks calmly and effectively in a busy environment. QUALIFICATIONS AND SKILLS REQUIRED: Proficiency in culinary skills to execute the Jackie menu to the standards of the Executive Chef. Thorough knowledge of safe food handling and DOH standards. Understanding of kitchen financial responsibilities, including food and labor costs. Effective communication skills with all kitchen staff. Strong organizational and planning abilities. Food safety certification. Ability to lift and move up to 50 pounds occasionally. PREFERRED: Minimum of 4 years of relevant experience. PHYSICAL DEMANDS: Ability to stand and walk for extended periods (up to 12 hours). Lift up to 50 pounds occasionally. Handle knives and kitchen equipment safely. DISCLAIMER: Failure to comply with employment conditions may result in disciplinary action, including termination. The duties listed are not exhaustive, and management may assign additional responsibilities as needed.
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