Link Restaurant Group
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This position oversees the AM or PM kitchen crew.
Responsibilities
Help in the preparation of all food menus. Ensure the kitchen operates in a timely way to meet quality standards. Fill in for the Executive Sous Chef in planning and directing food preparation, when necessary. Work the necessary hours to help ensure the success of the restaurant, including both opening and closing shifts. Work directly with cooks and fellow supervisors to oversee food quality control by constantly tasting and teaching cooking techniques that are in accordance with our standards. Train, instruct and review all cook and prep cooks work for taste, quality, and presentation. Effectively expedite lunch or dinner service in accordance with the standards and expectations of Link Restaurant Group. Effectively coordinate, write, execute, and prioritize the daily prep list, ensuring tasks are being completed efficiently and up to standards. Communicate with the BOH staff, identifying developable personnel and providing the necessary training as positions open. Work with fellow Sous Chefs to oversee daily ordering needs. Receive all products to ensure quality and accuracy to the order. Learn or have a general understanding of food cost, and how to properly maintain it through ordering, waste management, and maintain pars inventory control. Assist the Chef Se Cuisine and Executive Sous Chef in controlling labor cost by prioritizing prep, tasks, and training cooks on time management. Represent the BOH at pre-shift meetings, helping to communicate specials, dietary concerns, procedures, and further FOH education when appropriate. Assign cleaning and maintenance work daily for dishwashers and porters and inspect to make sure they are done adequately. Maintain a high level of cleanliness in the kitchen facilities. Solve any issues that arise and seize control of any problematic situation. Train culinary team members, establishing schedules and enforcing sanitation regulations and safety standards. Help with duties of other employees (i.e., sous chef, cooks, and dishwashers, etc.) when necessary because of an unexpected absence or extra volume. Perform administrative work-related duties as assigned. Physical Demands
The physical demands for this position include seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, sitting, standing for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Link Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of LRG or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. LRG is proud to be an Equal Opportunity Employer. We do not discriminate based on race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.
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Help in the preparation of all food menus. Ensure the kitchen operates in a timely way to meet quality standards. Fill in for the Executive Sous Chef in planning and directing food preparation, when necessary. Work the necessary hours to help ensure the success of the restaurant, including both opening and closing shifts. Work directly with cooks and fellow supervisors to oversee food quality control by constantly tasting and teaching cooking techniques that are in accordance with our standards. Train, instruct and review all cook and prep cooks work for taste, quality, and presentation. Effectively expedite lunch or dinner service in accordance with the standards and expectations of Link Restaurant Group. Effectively coordinate, write, execute, and prioritize the daily prep list, ensuring tasks are being completed efficiently and up to standards. Communicate with the BOH staff, identifying developable personnel and providing the necessary training as positions open. Work with fellow Sous Chefs to oversee daily ordering needs. Receive all products to ensure quality and accuracy to the order. Learn or have a general understanding of food cost, and how to properly maintain it through ordering, waste management, and maintain pars inventory control. Assist the Chef Se Cuisine and Executive Sous Chef in controlling labor cost by prioritizing prep, tasks, and training cooks on time management. Represent the BOH at pre-shift meetings, helping to communicate specials, dietary concerns, procedures, and further FOH education when appropriate. Assign cleaning and maintenance work daily for dishwashers and porters and inspect to make sure they are done adequately. Maintain a high level of cleanliness in the kitchen facilities. Solve any issues that arise and seize control of any problematic situation. Train culinary team members, establishing schedules and enforcing sanitation regulations and safety standards. Help with duties of other employees (i.e., sous chef, cooks, and dishwashers, etc.) when necessary because of an unexpected absence or extra volume. Perform administrative work-related duties as assigned. Physical Demands
The physical demands for this position include seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, sitting, standing for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Link Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of LRG or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. LRG is proud to be an Equal Opportunity Employer. We do not discriminate based on race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.
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