Salary: $85000 – $110000
Principle Responsibilities/Position Purpose:
Hire, train, supervise and actively participate in all the food production areas of the kitchen, but with
particular emphasis on the management of restaurant kitchen.
In addition to performance of the essential functions, this position may be required to perform a combination of
the following supportive functions, with the percentage of time performing each function to be solely determined
by the supervisor based upon the particular requirements of the company.
• Performs other duties as required, ie. special orders, buffet presentation, VIP parties, writing specialty
menus for promotions, etc.
• Supervises daily cleaning, inventorying of walk-in and reach-in boxes.
SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY
The individual must possess the following knowledge, skills and abilities and be able to explain and
demonstrate that he or she can perform the essential functions of the job, with or without reasonable
Thorough knowledge of hot and cold food preparation
Good working knowledge of accepted sanitation standards and Health codes
Extensive skill in usage of slicers, mixers, grinders, food processors, etc.
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and
Ability to read, write and understand the English language in order to complete requisitions, read
recipes and communicate with other employees and managers.
Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e. knives, spoons, spatulas,
tongs, slicers, etc.
Ability to perform duties in confined spaces.
Ability to perform duties within extreme temperature ranges
High School graduate or equivalent required. Some formal technical training relative to this position is required.
At least 5 years experience in related field required. At least 5 years experience in hospitality field preferred. At
least two years in direct supervision.