Chef

Chef Job Description Primary Purpose The Chef position is responsible for the day-to-day operations of a Tutta Bella Neapolitan Pizzeria kitchen. The primary objective is to live, teach and demonstrate Tutta Bella’s Culture and Mission Statement. It is the responsibility of the Chef to ensure food and beverage quality, positive growth in comparable restaurant sales, guest satisfaction, adherence to company policies and procedures, restaurant profitability, and community involvement.

ESSENTIAL DUTIES

The Chef has primary responsibility for the following: 1.Demonstrating a customer-first attitude and living Tutta Bella’s culture, mission and values. 2.Supervising restaurant kitchen employees including hiring, training, scheduling and assessing performance and providing feedback. 3.Achieving sales projections and maintaining controllable costs, including food and labor within established guidelines.

4.Assisting customers in improving knowledge and appreciation of the true Neapolitan Pizza experience. 5.Maintain quality assurance of menu items and fresh ingredients. 6.Assuring the presentation by all BOH and assisting with all FOH Tutta Bella employees of the Tutta Bella Story, the Neapolitan Pizza Story, and the Italian Espresso Story.

7.Coordinating ordering process for kitchen product and supplies. 8.Coordinating the rotating menu specials. This includes BOH training for preparation, production and presentation. This also includes front of house (server) training and sampling, preparation and distribution of sales tools, and POS updates. 9.Adherence to determined recipes and monthly specials.

10.Coordinating daily and periodic maintenance (as scheduled) on all restaurant kitchen and related equipment. 11.Ensuring compliance with operational standards, company policies and procedures as well as federal/state/local laws and ordinances. 12.Performing all record-keeping tasks such as sales and labor tracking, as assigned.

13.Coordinating and overseeing inventory counts for the BOH. 14.Assisting the General Manager in coordinating display of merchandise and products. 15.Providing feedback to appropriate departments regarding perceptions of policies, procedures and directives; morale of kitchen employees, and effectiveness of training and cultural focus.

16.Maintaining professional relationships with all business contacts and solicitors. 17.Promoting and cultivating positive and productive food and kitchen vendor relationships. 18.Coordinating restaurant kitchen opening and closing responsibilities, including prep lists, employee check-outs, and other opening and closing responsibilities, as assigned by the GM.

19.Strictly following all safety and health department procedures at all times. 20.Assist with all housekeeping tasks, including dusting and periodic deep cleaning, emptying trash and cleaning bathrooms. 21.Assuring bathrooms are clean and sanitized at all times. 22.All other tasks as necessary or assigned. 23.Regular and punctual attendance.

MINIMUM EXPERIENCE REQUIRED 1.Demonstrated success and skill level in all aspects of a Tutta Bella Neapolitan Pizzeria, including an understanding of preparation, production and service aspects of the business. Proven skills in the restaurant and/or customer service (retail) industry. 2.Excellent communication (both verbal and written) and interpersonal skills.

3.Good judgment in dealing with people and setting priorities. 4.High school diploma or GED. 5.Basic understanding of State and Federal Health, OSHA and Employment Laws. 6.PC proficiency in such applications as Word and Excel. 7.Maintain current required alcohol and OTHER WORK REQUIREMENTS 1.Demonstrated ability to manage multiple priorities.

2.Strong verbal and written communication skills. 3.Ability to effectively and thoroughly communicate with all levels within the organization. 4.Ability to plan and conduct productive meetings, classes and workshops. 5.Ability to set performance expectations, coach performance and give feedback. Able to inspire and motivate employees and management team to accomplish goals and objectives.

6.Proven record addressing employee and manager performance issues. Ability to take corrective action when necessary. WORKING CONDITIONS Strong commitment to operational restaurant hours scheduled or unscheduled as emergencies arise. Ability to perform all restaurant level functions. Position requires prolonged standing, bending, stooping, twisting, and lifting products and supplies weighing up to 50 pounds and repetitive hand and wrist motion.

Includes working outdoors in various temperatures. Also, work with sharp and hazardous