Jack Bistro Work Values

Daily Duties at Jack Bistro:

Purchasing all food related items required for menu. I did this by developing relationships with several different vendors so that I could compare cost and quality of items.This is a more time consuming way to shop, but resulted in a lower food cost and higher quality product I also went to the local green market to purchase locally sourced fruit and vegetables to complement the menu. Purchasing all equipment, including glassware and china. When I saw that we had a lot of breakage, I found a more durable brand of glassware that resulted in lower replacement costs. Hiring and training all kitchen staff. I believe in cross training all staff to ensure proper coverage in the event of a temporary employee shortage. I also like to promote from within for all senior positions. Moving someone up is less costly than hiring from the outside. Menu development. The restaurant has three menus, brunch, lunch and dinner. These need to be changed on a seasonal basis, a minimum of 4 times a year. Sometimes extreme price fluctuations in ingredients make it cost effective to change menu pricing more often. I also keep tabs on items that do not sell as well and change them as needed. I also connect with the customers on their needs, such as special dietary requests that I incorporate into menu selection, such as gluten free, dairy free or vegan items. Develop sanitation procedures for all employees. New York city has a strict sanitation code and posts a letter grade in the window of the establishment. This advertises your accomplishments and failures to all who pass by. I have taken a proactive approach in maintaining a daily, weekly and monthly cleaning schedule that all shift manager oversee. I also train staff and are always reminding them of proper procedures. This includes front of the house employees. This comprehensive approach has paid off in an A letter grade for all inspections. I also meet with the exterminator on a monthly basis to detail needed applications. Scheduling of kitchen staff.i was hired to create a schedule for the kitchen staff that insured proper coverage to all stations and meal periods.This task is enhanced by my accurately forecasting business fluctuations and adjusting the schedule as needed. This results in lower payroll costs and more satisfied guests. I also cut staff during slow seasons and fill in myself when needed. Responsible to maintain target food cost.By writing menus that utilize products on different dishes, I can always meet and usually exceed targeted goal. I was hired to develop menus and train staff to put out a consistant product. I did this by creating standardized recipes with easy to follow instructions for all staff. This is done for all menu changes.

What they like about Jack Bistro:

The social vibrance of a hiring firm is very important to you. Your ability to make and maintain friendships there is a critical part of your decision. You would likely be dissatisfied with a workplace that is quiet, cold, or otherwise not particularly social. When you investigate a new hiring company, ask recruiters, managers, and potential co-workers about the social life and opportunities there. This is especially important when you are relocating; moving dramatically alters your social sphere both inside and outside the workplace.

Tags

director, purchasing, healthcare, Executive Chef, Chef, General Manager, Catering

Skills

P&L responsibilities, Budgeting, Menu Creation, Purchasing, Scheduling, Fish Butchering, Meat Butchering, Client Relations, Employee Training, Event Planning, Performance Management, Motivation and Team Building, Cost Accounting

These are some of the questions we asked our climbers about their experiences with Jack Bistro: