Chefs are responsible for managing all kitchen responsibilities & preparing customer orders, including but not limited to all hot & cold food orders. The following should be used as a guideline only and you can expect to undertake duties outside the parameters herein, as instructed by the business owner or the FOH Manager.

FOOD QUALITY

· Ensure all food entering the venue received from purveyors meets company spec.

· Ensure all food is prepared to company spec in presentation and recipe.

· Initiate periodic quality checks for all products, i.e., temperature checks;

· Conduct final check on food, “if it doesn’t look right, DON’T SERVE IT”;

· Monitor weekly sales and adjust prep production levels.

PROFITABILITY

· Maintain accurate inventories and extension;

· Schedule front of house labor to budget;

· Assist Head Chef with theoretical food costs;

· Ensure cafe meets or is below budget on all front of house costs.

TIMELINESS OF FOOD

· Ensure acceptable ticket times are maintained:

· Ensure all stations are properly stocked and set up;

· Conduct periodic cafe walk-throughs to ensure quality.

CLEANLINESS AND MAINTENANCE

· Ensure Health Department sanitation requirements are maintained at all times;

· Conduct periodic restaurant walk-through to ensure cleanliness;

· Ensure all cafe equipment and working conditions are well maintained;

· Practice preventive maintenance by providing daily/weekly, monthly and p.m. cleaning schedules.

PERFORMANCE OF FRONT OF HOUSE SUPERVISORS AND STAFF

· Ensure all Front of House staff reach their full potential through leading by example, on-going evaluation, training, discipline and development:

o Establishing short and long term goals for FOH staff; follow up on completion of those goals;

o Conduct semi-annual evaluations of FOH Department;

o Ensure completion of FOH staff training.

· Ensure consistently high morale, energy, spirit and guest obsession.

KNOWLEDGE OF AND ADHERENCE TO ALL POLICIES AND PROCEDURES

· Ensure FOH staff are adhering to policies and procedures;

· Act as role model for all staff.

In addition, you are personally responsible for:

· Ensure all seasonal menu items, promotions and campaigns are executed on time

· Ensure all customers are receiving the highest possible service

· Ensure any out-of-stock items are communicated with the Chef, store staff & Director of Operations

· Scheduling for all FOH staff

MAINTAINING COMMUNICATION STANDARDS

o Immediately communicate to FOH staff any changes in policy or procedure and any directives from the business;

o One on ones with FOH Supervisors once a week;

REPORTING

WEEKLY

a. Reporting sales and labor cost information to Director of Operations

QUARTERLY

a. Rate staff and compile the results; submit to Director of Operations

SEMI-ANNUAL

a. Submit completed Kitchen staff evaluations to Director of Operations

THE OPERATIONS DIRECTOR MAY ASSIGN ADDITIONAL DUTIES NOT SPECIFIED IN THIS JOB DESCRIPTION.

Key business targets to be met and exceeded include but are not limited to:

· Increase revenues to keep rents at 10% of Gross (this will involve product implementation & increased sales per customer)

· Decrease cost of goods (COGS) to 33% with Packaging

· Decrease wastage

· Decrease labour costs to 20% & maintain

· Increase productivity, and

· Proactively promote the concept and products & services offered by Poppy Café & Pantry

Key business targets to be met and exceeded include but are not limited to:

· Increase revenues to keep rents at 10% of Gross (this will involve product implementation & increased sales per customer)

· Decrease cost of goods (COGS) to 33% with Packaging

· Decrease wastage

· Decrease labour costs to 20% & maintain

· Increase productivity, and

· Proactively promote the concept and products & services offered by Poppy Café & Pantry

· Ability to safely and successfully perform the essential job functions consistent with local, state & federal laws

· Ability to maintain regular, punctual attendance consistent with local, state and federal laws

· Must be able to lift and carry up to 20kg

· Must be able to talk, listen and speak clearly on the telephone

· Must be able to work on your feet for up to 10 hours during a shift