As Kitchen Lead/Cook, you will run the back-of-house. You will manage the daily operations of the kitchen, oversee the kitchen staff to ensure that the highest quality of local and sustainable cuisine is served to our guests, and ensure that all financial targets are met. Individual is responsible for maintaining quality standards throughout the kitchen and food storage areas, practicing rigorous food safety, appropriate sanitation standards, and must demonstrate excellent planning and organizational skills. Kitchen Lead/Cook is responsible for working with Event staff to ensure food and menus match our values, goals and quality standards.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.
Assists with the activities and development of Tasting Room and event staff. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include retention, and training employees; planning, assigning, and directing work. Assists the Tasting Room Managers in appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.