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Core Competencies
Role fitCore Competencies
Use this summary to align your resume positioning with the role.
Demonstrates expertise in kitchen operations management, food safety compliance, and staff coordination in a high-volume dining environment. Proficient in menu preparation, guest satisfaction evaluation, and maintaining sanitation standards.
Highest-signal resume keywords
Kitchen Operations ManagementFood Safety ComplianceMenu PreparationStaff CoordinationGuest Satisfaction Evaluation
ATS Keywords
Tailor your resumeApplicant Tracking System Keywords
Tip: use these terms in your resume and cover letter to boost ATS matches.
Hard Skills
Food PreparationSanitation StandardsInventory ControlCash Control ProceduresFood Safety ProceduresTask PrioritizationFacility MaintenanceStock ReplenishmentRecipe MonitoringCulinary Education
Soft Skills
Team MotivationCommunication SkillsMultitaskingProblem SolvingInterpersonal Skills
Tools & Technologies
Origami Risk
Industry Keywords
High-End ClubFine Dining RestaurantCatering FacilityHealth ComplianceOSHA RegulationsGuest RelationsService StandardsSafety TrainingPPE ComplianceLabor Coordination
Tech Stack
Tools & technologiesChef
About the role
Key responsibilities & impact- Report to the venue Chef de Cuisine and/or Sous Chef
- Coordinate the day-to-day operations of the venue kitchens
- Communicate kitchen staff, vendor, and visitor activities to venue Chefs and senior management
- Set the pace and tone for shifts and motivate staff to work efficiently
- Set up and prepare menu food items according to company standards
- Ensure opening and closing duties are completed
- Oversee stock replenishment, rotation, and proper food storage
- Maintain sanitation, food safety, OSHA, health, and fire-regulation compliance
- Conduct daily meetings and facilitate communication
- Monitor facility maintenance and kitchen safety
- Plan food production based on expected guest volume
- Monitor production using standardized recipes, policies, and food safety procedures
- Ensure daily quality and compliance and develop task-prioritization plans
- Investigate and resolve complaints concerning food quality, guest service, and facility cleanliness
- Maintain workspace safety, sanitation, and efficiency
- Maintain required daily, weekly, and monthly logs
- Assess staffing needs, coordinate scheduling, and reduce labor based on business needs
- Ensure team-member safety, proper procedures, PPE, uniforms, appearance, and hygiene
- Maintain extensive knowledge of the outlet menu and offerings
- Assist venue Chefs with special projects
- Assist with recruiting and interviewing potential employees
- Review procedures and operations to improve service, performance, and safety
- Attend mandatory meetings and training
- Follow company policies, procedures, best practices, and state and local laws
- Report safety incidents and injuries into the company risk-management system
Requirements
What you’ll need- Must be at least 18 years of age
- Must have two (2) to three (3) years working in a fast-paced, high-end club, or restaurant
- Professional training through culinary education or working in a fast-paced, high-volume fine dining restaurant/catering facility; full service casual dining preferred
- Ability to interact well with co-workers
- Ability to evaluate guest satisfaction
- Ability to ensure compliance with company service standards, company inventory and cash control procedures
- Basic knowledge of food and beverage preparations, service standards, guest relations and etiquette
- Must be professional, safe, and efficient
- Ability to multitask in a fast paced, team orientated setting
- Ability to read, speak and write in English
- Excellent oral and written communication skills
- Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds
- Ability to work at all Venue events including extended hours, nights, weekends, and holidays – Open and flexible availability
- Mobility to perform assigned tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time
- Willingness to encourage the team to follow safety policies and procedures and complete required safety training
- Must report safety incidents in Origami Risk on the same day they are reported