Description
General Manager Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, Employee Partner retention, guest service and delightment, food quality, cleanliness and sanitation. Duties & Responsibilities • Be a Servsafe Certified. • Understand completely all policies, procedures, standards, specifications, guidelines and training programs. • Ensure that all guests feel welcome and are given responsive, friendly and courteous service always. • Ensure that all food products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards. • Achieve IRiE Jamaican Kitchen objectives in sales, service, quality, appearance of facility, including sanitation and cleanliness, through the training of staff, and create a positive, productive working environment. • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. • Make employment and termination decisions. • Fill in where needed to ensure optimal guest service standards and efficient operations. • Continually strive to develop staff in all areas of managerial and professional development. • Prepare all required paperwork, including forms, reports and schedules, in an organized and timely manner. • Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. • Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. • Oversee and ensure that restaurant policies on staff performance appraisals are followed and completed in a timely manner. • Schedule labor as required by anticipated business activity while ensuring that all positions are staffed as needed and labor cost objectives are met. • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of iRiE Jamaican Kitchen policies, rules and procedures. • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, staff and guests. • Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns. • Attends all scheduled staff meetings and brings suggestions for improvement. • At least 21 years of age. • Able to communicate and understand the predominant language(s) of the restaurant’s trading area. • Have knowledge of the service, food and beverage industry, generally involving at least three years of operations and/or assistant or Kitchen Management positions. • Possess excellent basic math skills and can operate a cash register or POS system. • Knowledge of the basic function of Microsoft Excel. • Able to work in a standing position for long periods of time (up to 8 hours). • Able to reach, bend, stoop and frequently lift items up to 50 pounds. • Have the stamina to work 50 hours per week.
Requirements
Requirements: - At least 21 years of age. - Great written, verbal technological communication skills. - Able to communicate and understand the predominant language(s) of the restaurant’s trading area. - Have knowledge of the service, food and beverage industry, generally involving at least three years of operations and/or assistant management positions. - Possess excellent basic math skills and have the ability to operate a cash register or POS system. - Knowledge of the basic function of Microsoft Excel, MS Word and use of email. - Able to work in a standing position for long periods of time (up to five hours). - Able to reach, bend, stoop and frequently lift up to 50 pounds. - Have the stamina to work 50 hours per week.
Additional Information
Description
Guest Service Line Guest Service Duties and Responsibilities: • The ability to look and feel her/his best every shift. Clean and crisp uniform on every shift. • The ability to audaciously great the guests unconditionally • The ability to build eye catching plates and bowls for guests • The ability to showcase the food in excellent presentations • The ability to learn, serve and communicate the menu with guests and staff • The ability to manage portions per set recipe for each entrée • The ability to smile and delight guests all shift long • The ability to communicate with team and management about inventory level, temperatures, guest experience and food quality • The ability to solve problems on the line and with guests swiftly • The ability to clean and maintain excellent hygiene on the line and work vicinity
Requirements
Guest Service Line Qualification and skills: • Highly positive personality • Acute level with attention to details • Great communication skills • Consistent positive attitude • Ability to move fast in the kitchen • Ability to lift 50lbs or more • The ability to stand or her/his feet for 6+ hours per shift
Additional Information
Description
Kitchen Manager Duties and Responsibilities: • Assists the chef in the all food service operations and day-to-day operations of the kitchen. • Provides direction to kitchen staff, ensuring execution of all employee duties. • Monitors kitchen operations to ensure compliance with health and fire department regulations. • Ensures compliance with state, federal, and local food handling requirements and standards. • Assists in the implementation and management of kitchen and restaurant policies and procedures throughout scheduled shift. • Completes the duties of a line cook when needed, and is capable of performing the duties of all kitchen positions. • Ensures products are stored at the correct temperatures and the recipe books are up to date with current menu items, portions, and ingredients. • Ensures utilization of daily prep sheets and meat/fish yield sheets daily and that product counts are recorded accurately daily. Participates in monthly inventory process. • Anticipates, identifies, and corrects any issues with inventory, systems, and staffing. • Monitors labor costs to attain budgeted goals within restaurant policies and procedures. • Oversees and approves training and development of kitchen staff. • Participates in the hiring process by conducting interviews and making hiring recommendations. • Assists in completion of all back-of-house employee 30-day and annual reviews
Requirements
Kitchen Manager Qualifications/Skills: • Customer service • People management, fostering teamwork, and giving feedback • Planning and multi-tasking • Developing budgets • Self-motivated with a high energy level • Conflict resolution • Verbal, written and technological communication
Additional Information
Description
Line Cook Job Responsibilities: • Sets up and stocks food items and other necessary supplies. • Prepares food items by cutting, chopping, mixing, and preparing sauces. • Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards. • Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage. • Cleans and sanitizes cooking surfaces at the end of the shift. • Performs inventory checks and completes food storage logs.
Requirements
Line Cook Qualifications/Skills: • Servsafe Certified • Basic written and verbal communication skills • Organizational skills • Accuracy and speed in executing tasks • Ability to work as a team member • Follows directions and instructions
Additional Information
Description
Prep Cook duties and responsibilities Prep Cooks perform various food preparation, cooking and cleaning tasks to ensure the kitchen remains efficient in creating and delivering dishes for patrons. Their duties and responsibilities include: • Completing all tasks, in order, on the prep list from the Head Chef or other kitchen manager • Labeling and stocking all ingredients on easily accessible shelves • Washing, chopping and sorting ingredients like fruits, vegetables and meats • Measuring quantities of seasonings and other cooking ingredients • Parboiling food, reducing sauces and starting first steps in various dishes • Cleaning dishes, washing cooking utensils and cookware, taking out the trash and sanitizing kitchen • Adhering to all relevant nutrition and sanitary regulations and standards • Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply
Requirements
Prep Cook Qualification/Skills • He/she Speaks very good English and communicate well • The ability to lift over 50lbs and at least 18 years old • People management, fostering teamwork, and giving feedback • Planning and multi-tasking • Finishing tasks on timely manner • Flexible work schedule