Job Summary: To oversee kitchen operations and select, train, appraise, coordinate, discipline and coordinate kitchen staff in order to prepare, cook and present food according to standard recipes.

Compensation: Salary $70k to $75k Annually

Essential Duties and Responsibilities

• Hire, train, supervise, discipline, schedule and participate in all activities of culinary team alongside Executive Sous and Executive Chef including counseling, discipline, training and direction.

• Manages kitchen staff in the proper preparation, cooking and garnishment of various menu items.

• Assists in the development and enforcement of policies to control food cost and quality.

• Ensures proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations.

• Assists Executive Chef and Executive Sous Chef with menu planning and tasting activities.

• Manage and work in all kitchen production stations as needed and directed.

• Run all culinary event execution and lead front service teams to include leading and controlling serve out lines.

• Maintains area in a clean condition at all times.

• Travel, as necessary, to different properties/venues

• Assist coworkers with completion of assignments when needed

• Perform all assigned side work

• Perform any general cleaning tasks

• Keep work area clean and well organized

• Attend and participate in all scheduled meetings and training sessions.

• Perform all reasonable requests by the management team

Required Qualifications, Skills, Abilities

• Any combination of education, training or experience that provides the required knowledge, skills and abilities.

• Graduation from a culinary school or formal apprenticeship program recommended.

• Three to five years of culinary experience preferably as a Chef in a similar size operation with supervisory experience essential.

• Prior catering cooking experience required

• Ability to obtain any government required licenses or certificates.

• Thorough knowledge of hot and cold food preparation.

• Great working knowledge of accepted sanitation standards and health codes.

• Extensive skill in usage of slicers, mixers, grinders, food processors, etc.

• Able to work flexible schedule in order to accommodate business levels

• Great working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods.

• Great knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.

• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.

• Must be able to work under pressure and meet deadlines, while maintaining a positive attitude and providing exemplary customer service.

• Ability to read and write the English language in order to read recipes and communicate with internal and external guests.

• Ability to work independently or in a team setting

• Ability to communicate effectively with Team Members, management, clients and vendors if necessary.

• Ability to obtain Food Service Sanitation certificates.

Physical Requirements

• Ability to safely and successfully perform the essential job functions, including meeting productivity standards.

• Ability to maintain regular, punctual attendance

• Ability to perform duties in confined spaces. Ability to perform duties within extreme temperature ranges.

• Must be able to lift, carry, push and pull up to 50 lbs

• Must be able to talk, listen and speak clearly Ability to stand, bend, stoop on a consistent basis

• Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slices, etc

Other Responsibilities

• Always practice our Piers of Success and live our company Core Values

• Maintain professional appearance and behavior when in contact with guests and team members.

• Arrive to work in a perfect uniform and excellent hygiene

• Know and follow all Pier Sixty emergency, safety and health procedures.

• Follow policies and Procedures in training manuals and Team Member handbook

• Follow the sign in and out procedure for keys as necessary

• Follow proper time keeping policies and procedures