Private Dining Chef

TITLE: PRIVATE DINING CHEF
LOCATION: PUBLICAN QUALITY MEATS
REPORTS TO: CHEF
FLSA: NON-EXEMPT
TYPE: FULL-TIME (HOURLY)

POSITION SUMMARY: The Private Dining Chef will be an assistant to the BOH management
teams. They will ensure that all BOH processes and health codes are maintained and up to
standard by coaching, delegating and guiding the line kitchen staff.

Requirements
Essential Duties and Responsibilities
The essential functions include, but are not limited to the following:

● Maintains high quality and consistency in all BOH processes
● Leads by example; know that all BOH employees look to you for guidance regarding cooking
technique, behavior and work ethic
● Teaches each staff member proper technique and execution
● Promotes cooperative effort, team spirit and good morale among all employees
● Focuses on improving food cost (ensures proper product rotation, utilization and inventory
to ensure minimum waste, etc.)
● Focuses on safety and health regulations (ensures proper hand washing, PPE usage, safety
food prep, etc.)

• Assists with managing kitchen inventory
• Assists with training new staff members
• Takes a proactive approach to facility maintenance
• Maintains strong lines of communication with entire leadership team and staff to drive the success of the restaurant
• Has a strong understanding of company background, core values and philosophy
• Helps with duties of other employees (i.e. line cooks, prep cooks, dishwashers, etc.) when necessary because of an unexpected absence or extra volume
• Ability to fill in at all OOH locations

• Ability to fill in any BOH role, including for management team when regular management is out on PTO/STO
• Performs other administrative tasks as communicated by superiors, this may include creating and posting schedules, communicating with vendors, assisting with and updating menus in POS
• Performs other work-related duties as assigned
• Maintains composure under pressure
• Additional duties may include, assisting in planning and concepting of menus, both standard and special events and/or assisting in costing of new menu items, both standard and special events
• Assisting with any other catering operation that ownership deems our responsibility (Thanksgiving/ Christmas (holiday) takeaway, buyouts, any other specialty dinners)

Minimum Qualifications (Education, Experience, Skills)

• High School Diploma or GED graduate
• Minimum 5 years of overall BOH experience
• Food Handler Certification required
• Ability to handle stress under pressure
• Willingness to maintain a clean, healthy, and safe working environment
• Ability to coordinate multiple activities with attention to detail
• Ability to work independently, with minimal supervision

Physical Demands and Work Environment

• Ability to be flexible with job demands and open minded when being asked to complete tasks
• Ability to operate and use all equipment necessary to run the restaurant
• Ability to move or handle equipment throughout the restaurant generally weighing 0-50

pounds

• Ability to work varied hours/days as business dictates
• Ability to stand for up to 8-10 hours a day
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood

and shellfish

One Off Hospitality provides equal employment opportunities to all employees and applicants for

employment and prohibits discrimination and harassment of any type without regard to race, color,

religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual

orientation, gender identity or expression, or any other characteristic protected by federal, state or

local laws.