Peel & Edge
Location
Frederick, Weld County, CO | United States
Job description
Title: Peel Handcrafted Pizza Coordinator
Reports to: Director
Directly responsible for all kitchen functions including assist food purchasing, preparation, production, safety, sanitation, and cleanliness. Responsible for assist in employee recruitment/retention, scheduling, and training new andexisting employees in methods of cooking, preparation, plate presentation, portion and cost control, safety, sanitation,and cleanliness. Responsible to assist in the planning, organizing, and leadership necessary to achieve stated objectivesin sales, costs, guest service, compliance, and satisfaction.
Duties & Responsibilities:
■ Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
■ Provide orientation of company and department rules, policies and procedures and oversee training ofnew kitchen employees.
■ Fill in where needed to ensure guest service standards and efficient operations.
■ Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.Inventory is to be done to SOP standards.
■ Ensure that all equipment is kept clean and kept in excellent working condition through personal inspectionand by following the restaurant’s preventative maintenance programs.
■ Work with Shawn to plan and price menu items. Submit the proper paperwork to Shawn forpermission to test new menu items.
■ Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receivingpolicies and procedures.
■ Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
■ Fill in where needed to ensure guest service standards and efficient operations.
■ Continually strive to develop and motivate your staff to become top performers. Keep team morale high.
■ Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
■ Understand completely all policies, procedures, standards, specifications, guidelines and training programs and assists in maintaining Peel & Edge compliance.
■ Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times
■ Control food cost and usage by following proper requisition of products from storage areas, productstorage procedures, standard recipes and waste control procedures.
■ Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
■ Schedule labor as required by anticipated business activity while ensuring that all positions arestaffed when and as needed and labor cost objectives are met.
■ Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
■ Oversee the training of kitchen & service personnel in safe operation of all kitchen equipment and utensils.
■ Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, otherequipment and food storage areas.
■ Check and maintain proper food holding and refrigeration temperature control points. Proper use of allrestaurant provided tools and programs to ensure compliance.
■ Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardousmaterials.
■ A minimum of 3 years of experience in varied kitchen positions including food preparation, linecook, fry cook and expediter.
■ At least 1 year Kitchen manager experience in a similar capacity. High volume experience a must.
■ Must be able to communicate clearly with managers, vendors, kitchen and dining room personnel andguests.
■ Be able to lift, reach, bend, stoop and safely lift and easily maneuver items frequently weighing up to 50 pounds.
■ Must have a basic knowledge of dining room and service procedures and functions.
■ Be able to work in a standing position for long periods of time (up to 10 hours).
■ Be able to walk and be “on your feet” for long periods of time (up to 10 hours).
■ Extensive knowledge of food safety concepts and practices. Servsafe certification preferred.
■ Must adhere to the established appearance guidelines.
■ Microsoft Office (excel) ability preferred.
■ Must have the stamina to work 40 to 60 hours per week.
Job tags
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