Chef de Cuisine- Rock&Reilly's Rock&Reilly's

DescriptionWhiskey. Pub fare. Rock and roll. Debauchery. At Rock & Reilly's, we believe there's a little bit of Irish in all of us, and that's something to celebrate. You'll find the largest selection of Irish whiskeys in Los Angeles, traditional pub fare with a fresh approach and roaring rock and roll every night of the week. And with a prime location at the heart of the world-famous Sunset Strip, you'll always find an excuse to keep the party going. So bring your appetite, your friends and your favorite Irish toast and let's drink to the nights you probably won't remember with new friends you definitely won't forget. Join our Team.The Chef identifies priorities for each shift focusing on food quality, cleanliness, sanitation and running a smooth shift. The Chef builds sales and profits through their behavior, delivering on promises to our Associates, guests, vendors and our community. The Chef manages costs, builds up our Associates, and maintains accountability for achieving success in these areas.RequirementsReasonable Accommodations StatementTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.Essential Functions Statement(s)Coordinate and supervise work of kitchen staff.Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.Ensure all food quality standards are maintained consistently.Ensure all proper budgets and inventories are maintained consistently.Ensure food timeline standards are maintained consistently.Ensure cleanliness standards are maintained at all times.Ensure that the restaurant adheres to proper procedures for staff discipline.Resolve guest complaints regarding food service.Train workers in food preparation, and in service, sanitation, and safety procedures.Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.Control inventories of food, equipment, small-ware, and liquor, and report shortages to designated personnel.Observe and evaluate workers and work procedures to ensure quality standards and service.Assign duties, responsibilities, and work stations to employees in accordance with work requirements.Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.Forecast staff, equipment, and supply requirements based on a master menu.Record production and operational data on specified forms.Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.Collaborate with other personnel to plan menus, serving arrangements, and related details.Develop departmental objectives, budgets, policies, procedures, and strategies.Develop equipment maintenance schedules and arrange for repairs.