Job Summary

Responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion control, and sanitation and cleanliness.

Activities & Responsibilities

Promote, work, and act in a manner consistent with the mission of Fabrika: To be the premier destination in Philadelphia for creative and unique entertainment, food, and libations.

• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Check the quality of raw or cooked food products to ensure that standards are met.
• Check and maintain proper food holding and refrigeration temperature control points.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Order or requisition food, equipment, or other supplies needed to ensure efficient operation.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.
• Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Check the quantity and quality of received products.
• Purchase food in accordance with restaurant budgets.
• Work with the Director of Operations to assign prices to menu items, based on food, labor, and overhead costs .
• Meet with sales representatives to negotiate prices or order supplies.
• Assist Director of Operations in making employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel.
• Provide orientation of company and department rules, policies and procedures to new kitchen employees.
• Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, proper lifting and carrying techniques, and handling hazardous materials.
• Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests.
• Demonstrate new cooking techniques or equipment to staff.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Attend all scheduled employee meetings and offer suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Tools & Technology 

• Including, but not limited to:
• blenders, choppers, cubers, dicers, graters, grinders, peelers, processors, and/or slicers
• broilers, deep fryers, griddles, grills, heat lamps, high pressure steamers, microwave ovens, ovens, ranges, steamers
• cutlery
• measuring cups
• dishwashers
• food warmers
• mixers
• scales
• Domestic tools:
• double boilers
• garnishing tools
• kitchen or food thermometers
• kitchen tongs
• knife sharpeners
• mandolin
• melon or butter baller 
• sifter
• strainers or colanders
• Fire extinguishers 
• Ice dispensers
• Personal computers / online menu-costing tool
• Point-of-sale terminals and workstations

Compensation

• $60,000 - $70,000 annually
• Bonus Incentive TBD
• 2 weeks PTO (Scheduled with 1 month notice or more)