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Executive Kitchen Assistant

2 months ago

Mobile, Alabama, United States COOPERS RESTAURANTS, INC. Full time
Job Title: Executive Kitchen Assistant

**Job Summary:**

We are seeking a highly skilled and experienced Executive Kitchen Assistant to join our team at Coopers Restaurants, Inc. As a key member of our culinary team, you will be responsible for providing day-to-day assistance and support to our Executive Chef and kitchen staff.

Key Responsibilities:

  • Assist with kitchen operations: Provide supervision of kitchen operations, food quality, food preparation, and staff job performance in the absence of the Executive Chef.
  • Lead cook duties: Function as the lead cook on shifts designated by the Executive Chef.
  • Quality assurance: Conduct Quality Assurance Line Checks prior to service as assigned by the Executive Chef.
  • Inventory management: Correctly place and receive food orders for meat, seafood, poultry, dairy, produce, and other kitchen operating supplies as directed.
  • Prep and planning: Prepare daily prep sheets according to established par and inventory levels, based upon product shelf life, to ensure sufficient quality, quantity, and back-up for the day's business.
  • Sanitation and safety: Assist the Executive Chef in maintaining all safety, security, sanitation, and cleanliness and housekeeping standards for the restaurant.
  • Financial management: Assist the Executive Chef in achieving food, labor, and other operating expense budgets.
  • Scheduling: Construct the weekly kitchen work schedule to meet the demands of the business, within the perimeters of the restaurant kitchen labor budget, as directed by the Executive Chef.
  • Team participation: Participate as a member of our new restaurant opening team, as directed.
  • General support: Assist the restaurant General Manager and Chef, as needed, for fulfilling business goals and objectives of the restaurant.

Physical Demands:

  1. Must be able to lift, handle, and carry food, supply, smallwares, equipment, supplies, and paper goods at a minimum of 50 pounds constantly and up to 100 pounds occasionally.
  2. Must be able to constantly stand and exert well-paced mobility for a period up to (4) hours in length.
  3. Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies, and equipment as well as to work the line during service periods.
  4. Must be able to communicate effectively and listen attentively to supervisors, employees, vendors, and customers.
  5. Must be able to taste – to be able to distinguish between and among flavors, spices, temperatures, mouth feel, and smell – to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products.
  6. Must be able to work in an environment subject to extreme cold (30 degrees), heat (temperatures above 100 degrees), loud noises from restaurant equipment and machinery, and fumes, odors, dust, and smoke.