The Cincinnati Art Museum has an immediate opening for a Full-time Back of the House / Kitchen Staff member for the Museum's Terrace Caf and Catering Departments.
Responsibilities: Assist in the preparation of culinary delights for Art Museum patrons and to execute the menu to ensure a high level of performance, guest satisfaction and profitability. Guest satisfaction in our restaurant revolves around the food appearance, high quality of the food and overall dining experience.
Working under the direction of the Chef & the Hospitality Manager, general responsibilities include, but are not limited to:
Assist in managing day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.
Participate in food preparation, produce food of consistently high quality, taste and presentation and expedite during peak meal periods as needed.
Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items.
Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.
In conjunction with the Chef & the Hospitality Manager, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities.
Establish and require strict adherence to health department food handling guidelines.
In conjunction with the Chef and the Hospitality Manager, develop menus & create and ensure adherence to recipes and product specifications. Train kitchen staff on all new menus.
Individual must maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems.
Maintain effective working relationship with food and beverage management, staff and Art Museum departments.
Complete daily food orders based upon scheduled banquet events and projected levels of business.
Conduct regular inspections of the entire kitchen/dishwash.
Requirements: High School graduate or equivalent vocational training certificate required. A degree in or working toward a degree in Culinary Arts, Hospitality, or Restaurant Management from an accredited culinary school highly desired.