Job Title: Culinary Team Member
Culinary Team Members are responsible for preparing food to exact specifications and standards while setting up stations for the menu.
This role involves taking ownership of your section, guiding junior team members, and maintaining a solid understanding of all kitchen sections.
You'll work under the direction of senior culinary staff, ensuring the smooth and efficient operation of the kitchen.
This position requires setting up and stocking stations, maintaining a positive and professional approach, and executing tasks with accuracy and speed.
About You:
* Effective communication skills
* Experience in a fast-paced, high-volume venue (essential)
* A positive attitude towards fellow team members and front-of-house staff
* Experience with international ingredients preferred but not essential
* Punctuality, reliability, and ability to operate well under pressure
* Able to cook and prepare dishes according to company standards
* Commitment to maintaining food and hygiene standards
* Able to follow recipes and specs to company standards
Responsibilities:
1. Maintenance of Standards: Ensure consistent maintenance of company standards in quality, service, presentation, and cleanliness in the kitchen.
2. Staff Development: Lead the training of junior team members and maintain a culture of continuous improvement and skill enhancement.
3. Compliance: Ensure compliance with all company procedures.
4. Communication: Facilitate positive communication between front-of-house and back-of-house teams to ensure smooth kitchen operations.
5. Food Safety: Ensure all kitchen staff are trained and working in accordance with Moonlight's Food Safety program.
6. Collaboration with senior culinary staff to manage workplace health and safety aspects of the kitchen.
7. Audit Preparation: Work towards high scores in all inspections and audits conducted within the organisation.
8. Teamwork: Collaborate with fellow managers to maximise the restaurant's potential, both as an individual venue and as part of the larger organisation.
9. Supplier Management: Work with senior culinary staff to monitor food costs (COGS), manage communication with suppliers regarding price changes, and adjust profit margins as needed.