Kitchen Manager/Chef

1 month ago

Gulf Shores, United States Sassy Bass Full time
Job DescriptionJob DescriptionBenefits:
  • Dental insurance
  • Employee discounts
  • Flexible schedule
  • Free food & snacks
  • Free uniforms
  • Health insurance
  • Opportunity for advancement
  • Paid time off
  • Training & development
  • Vision insurance
  • Competitive salary

Its time to *Sass it Up*

Cook meats, fish, vegetables, soups, and other hot food products as well as prepare and portion food products prior to cooking. Also, perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Help create and execute new and exciting menu items.

We are a people-first company that puts the needs of our guests and team above all others. Were setting out to find unique team members to help us grow and operate at the highest level. We would love to add an outstanding Head Chef/Kitchen Manager to our team.

We are creating opportunities through our growth to add to a team of highly motivated restaurant and hospitality professionals who share our values and help us take our family of restaurants to the next level.

We are a company that has a passion for creating an EXPERIENCE that is unique and rememberable. Our team drives that experience through the care and effort we put into our food, service, and coaching. We are looking for servant-oriented team members that will embrace the challenge to ensure that every interaction with our guests, fellow team members, and community is done with care and integrity. We strive for excellence, professionalism, and integrity in all we do.

Embrace outrageous fun with our teams located in the Gulf Shores area today

Activities & Responsibilities

Primary
  • Promote, work, and act in a manner consistent with the mission of Sassy Bass
  • Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
  • Ensure food is stored and cooked at the correct temperature by regulating the temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment.
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Knows and trains consistently with the restaurants standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
  • Responsible for the quality of products served.
  • Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.
  • Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.
  • Turn or stir foods to ensure even cooking.
  • Season and cook food according to recipes or personal judgment and experience.
  • Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
  • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
  • Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests.
  • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
  • Follow proper plate presentation and garnish setup for all dishes.
  • Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
  • Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
  • Assists in food prep assignments during off-peak periods as needed.
  • Substitute for or assist other cooks during emergencies or rush periods.
  • Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.
  • Attend all scheduled employee meetings and offers suggestions for improvement.
  • Coordinate with and continuously expect crew to meet guests needs and support the operation of the restaurant.
  • Lead staff in menus planning, taking into consideration factors such as costs and special event needs.
  • Keep records and accounts.
  • Coordinate and supervise the work of kitchen staff.
  • Prepare relishes and hors d'oeuvres.
  • Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
  • Plan and price menu items.
  • Bake bread, rolls, cakes, and pastries.
Tools & Technology
  • Commercial use blenders, grinders, slicers, broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers, cutlery (boning knives, chefs' knives, paring knives), ovens (conveyor ovens, rotating rack ovens, salamander ovens, pizza ovens, smokers, or smoke ovens), Cutting machinery.
  • Domestic knives (cimeter knives, filet knives, utility knives)
  • Food safety labeling systems
  • Personal computers
  • Point of sale terminal
  • Menu planning software
  • Inventory management software
  • Recipe cost control software
Qualifications
  • Previous experience as a restaurant leader proffered
  • ServeSafe or Food Handlers certification (or must be willing to attain)
  • Effective communication skills
  • Ability to lift 30+ lbs
  • Ability to work standing for 8+ hours
Complete our short application today

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