ST. JAMES WINERY, INC.: Kitchen Manager/Chef

Kitchen Manager/Chef                       Public House Brewing Company

Responsible for managing food service operations within the Public House and St. James Winery. Ensure program follows policies and procedures and meets federal and state requirements. Ability to deal with managing a dynamic, fast-paced, often hectic environment. Leadership, organization and the ability to work quickly and efficiently in high-stress situations are the core competencies of Kitchen Manager. A well-developed sense of taste and smell and good personal hygiene are must. A passion for food and cooking, extensive hands-on experience in food, and knowledge of labor management and inventory controls.

General Information
Location  551 State Route B
Saint James, MO 65559
United States
Employee Type  Non-Exempt FT
Minimum Experience  2 Years
Description
  • Training and managing all kitchen staff
  • Supervising and coordinating culinary activities
  • Forecasting the food consumption
  • Making food purchases and requisitions
  • Work with Director of Operations in Developing and selecting the recipes to be used on menu
  • Standardizing the production of recipes so as to ensure the customers are offered quality at all times
  • Establishing the techniques of food presentation
  • Establishing food quality standards
  • Work with Director of Operations in planning and pricing the menus
  • Ensuring that all kitchen equipment works and is maintained properly
  • Ensuring the kitchen is always safe and sanitary according to Missouri Health Regulations as well as Internal expectations.
  • Deciding on the food portions to be served based on cost of goods target.
  • Maintains required records including food production, inventory, income/expense, meal counts and personnel records.
  • Ensure at all times operating principles are being adhered to:
  • Clean – Keep all areas clean and pristine, to include shelves, grills, fryers, saute burners, convection oven, flat top range and refrigeration.
  • Safe – Follow all safety policies and procedures, ensuring safety standards are being maintained while food is being cooked.
  • Friendly - Use customer courtesy skills to provide superior guest service.
  • Fun – Have fun!  Be interactive with all internal and external guests while maintaining professional standards.
  • Assumes 100 % responsibility for quality of products served.

 

WORKING CONDITIONS/ESSENTIAL FUNCTIONS

 

  • Ability to use all equipment associated with the position, including, but not limited to, grill, fryer, saute burners, convection oven, flat top range, meat slicer.
  • Ability to stand, bend and move for extended periods of time.
  • Ability to lift (up to 40 lbs.).
  • Ability to observe and to give appropriate feedback.
  • Ability to communicate effectively with guests and all levels of employees.
  • Ability to perform assigned job duties under frequent time pressure in an interruptive environment.
  • Availability to work scheduled work days, 7 days a week, varied work schedules and holidays.
  • A love and a passion for food plus a good sense of taste and smell
  • Ability to work in a work environment that is diverse
  • Good customer service
  • Works well under pressure
  • Good attention to detail
  • Excellent written and oral communication skills
  • Excellent management and organizational skills
Requirements

JOB QUALIFICATIONS

  • A high school diploma or GED equivalent preferred.
  • 2 years experience as a kitchen manager, room chef, executive chef preferred
  • Good oral communications skills.
  • Always maintain a pleasant, friendly, and welcoming attitude at all times.
  • Must be able to receive and maintain all required certification.
  • Must complete all required company training.