General DescriptionThe Head of Kitchen Operations and Service is responsible for the daily culinary operations of the restaurant, overseeing the overall running of the kitchen and hourly team. This role is responsible for ensuring consistency in Parcelle's culinary standard and culture while being an extraordinary leader. This position reports to the Culinary Director to oversee the output in all kitchen areas during daily service, and is responsible for upholding the quality of the food and culture across all culinary operations, including catering, pre-prepared production, and dining on-site. This position is integral in building a team and culture through thoughtful and thorough training and mentorship.
This role oversees and coordinates the execution of menu items, ordering, cleanliness and sanitation. This position will work in cooperation with Front-of-House Management to ensure efficient restaurant operations.Duties & ResponsibilitiesOperations:
- The head of kitchen operations and service will manage the hourly BOH team including delegating projects and tasks, overseeing prep and service teams, and supporting the kitchen during service
- On event days, this position is the lead and should be present for the execution of the event with appropriate staffing
- Responsible for prepping, setting up, cooking, cleaning and breaking down per Parcelle's standard operating procedure
- Ensures that all Company recipes and procedures are followed by all cooks, maintaining the highest quality and consistent product standards
- Understands and upholds Parcelle's values
- Promotes and practices safe work habits through training, education and day-to-day management
- Identifies and resolves potential safety hazards
- Ensures incidents are documented following proper procedure
- Works with the senior restaurant team to ensure any maintenance or repairs needed are actively resolved
- Works with the chef team for detailed recipe execution
- Oversees the receiving of all food deliveries and follows proper invoice management protocols
- Oversees weekly employee schedules in collaboration with the Culinary Director
- Oversees management and administration of all employee performance discussions for BOH hourly employees
- Follows and enforces all Department of Health (DOH) standards
Essential Functions:
- Understand and perform in line with the company's Purpose, Mission, and Values
- Maintain a clean and sanitary work environment, keeping all areas clean and organized at all times
- Be part of a team; work together and be attentive to each other's needs on a daily basis
- Maintain a gracious, pleasant and friendly attitude, while contributing to a teamwork-based work environment; assisting fellow team members as situations arise
- Displays professionalism in all forms of communication
- Attend all required meetings
- Maintain a professional appearance while adhering to the Dress & Appearance Policy, as outlined in the Employee Handbook.
- Be actively involved and visibly present in the daily operation for not only our guests, but also your associates.
- Responsible for maintaining a safe & comfortable work environment for all team members; ensure all health and safety protocols are implemented and maintained; guarantee all health procedures are executed as needed.
- Adhere to the company policies regarding accident and incident reporting procedures.
- Ability to speak, understand, read and write in English
- Ability to comprehend and follow written and verbal direction
- Ability to work nights, weekends and holidays, and variable schedule, per the needs of the business
- Ability to walk, stand, and/or bend continuously and for extended periods as required to perform essential job functions
- Ability to lift at least 30 pounds on a regular basis
- Ability to perform essential job functions under pressure; maintain professionalism at all times
- Ability to perform basic math skills
- All other duties as assigned.
The duties of this position may change from time to time. Parcelle reserves the right to add or delete duties andresponsibilities at the discretion of Parcelle or its managers. This job description is intended to describe the general level of work being performed; it is not intended to be all-inclusive.
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