- Springfield, IL
What you'll be doing
- Leads and motivates the kitchen team to execute company policies and procedures. Ensures superior quality and execution of company recipe standards. Recruits, interviews, hires, trains, schedules and provides ongoing development of kitchen team members to company standards. Monitors and improves of food and labor cost systems. Prepares daily production list. Places food and supply orders. Conducts inventory per company policy. Completes line-checks to ensure all stations are stocked with quality food equipment. Ensures that high standards of sanitation, cleanliness and safety are maintained throughout the kitchen area at all times. Coaches and trains team members to increase knowledge about safety, sanitation, and accident prevention principles. Works directly with event coordinator in preparation for planned events.
What your background should be
- Ideally 2 years of supervisory experience, working in high volume restaurants. Experience in a scratch kitchen, a plus. Loves food and continuously upholds outstanding food quality standards. Has an interest in learning about wine and how it pairs with food. Has strong oral and written communication skills. Ability to stand and walk for up to 10 hours per day. Ability to lift and carry up to 50 pounds. Ability to exert fast-paced mobility for periods up to 6 hours in length.
Required Schooling / Training
- Not specified
Who is the client company
- Combine an upscale casual restaurant, a working winery, and tasting room with specialty food and gift items.
- If you are interested in this position, send your resume to firstname.lastname@example.org