With limited supervision, your role is to support the back-of-house team members and food and beverage director, within a specific restaurant, through maintenance of restaurant kitchen standards, and strive to achieve overall quality and consistency on a daily basis. This role should be a leader with a coaching attitude in helping the restaurant management team and team members run efficient back-of-house operations.

POSITION DETAILS

Maintain high employment quality standards consistent with Valley Hospitality policies
Assist in set ups for the opening crew in the kitchen
Check schedule for in-coming team members
Adhere and coach security procedures
Check out the close from night before
Review inventory on a daily basis
Prepare to receive orders
Keep track of self-life adherence
Check temps on freezer, dish machine and refrigeration units before prepping
Knowledge of the flavor profile and specifications of menu items
Follow recipe cards with no compromise
Review the daily sanitation checklist and conduct the checks
Conduct daily health inspections
Adhere to sanitation, temperature and food safety standards
Conduct daily health inspections
Work the flow of the tickets to ensure good cook times