Description

International Restaurateur Mikhail ‘Misha’ Zelman First Miami Concept, Klaw-Miami Restaurant, to open soon, with a culinary program dedicated to Norway’s coveted King Crab and Certified USDA Nebraskan Beef. Responsible for the preparation, execution, and maintenance of assigned station scheduled. Candidate must follow company directed specifications by performing the following duties.

Job Description:

The candidate will exhibit integrity, honesty and knowledge that promotes the culture and values of Klaw to ensure that all guests feel welcome and are given professional, gracious service always. Also preform all aspects of the position with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy, and initiative.

DUTIES AND RESPONSIBILITIES:

The role will be dependent on their skill set but will not be limited to:

Leads and supervises stewarding team, works directly with Executive Chef and Chef de Cuisine on all stewarding schedules weekly.
Supervise stewarding team to maintain all corresponding areas and persons, equipment, chemicals, and daily operations.
Responsible for upkeep of all plates, silverware, glassware, kitchen equipment, bar equipment, all areas of dish. Must organize with the Senior leadership team for storage of all corresponding items.
Reports to leadership team regarding daily duties and tasks.
Responsible for inventory of all plates, smallware’s, glassware, etc. On a biyearly basis.
Understands the job at hand, including proper procedures of how to maintain and clean the machinery in use
Able to understand the chemicals being used as well as their purposes.
Maintaining the cleanliness of the kitchen, periodic sweeping and mopping of floors, taking out trash and replacing bags as needed.
Informing chef of any equipment, tools or chemicals needed to perform job at hand.
Be responsible for the care of plate ware, glassware, and flatware
Must not place anything dirty, back on a shelf with finished cleaned items.
Maintains all HACCP standard operating procedures.
Ensures a clean & sanitary workstation, as well as enforcing KLAW sanitation standards throughout the facility.
Must be able to follow schedule given.
Must follow daily cleaning assignments based on procedure set by management, including deep cleaning.
Other duties as directed
Understand completely all programs, procedures, standards, specifications, guidelines, and training programs.
Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.
Collaborates with team to create a culture and restaurant work environment based upon respect; fosters opportunities for team to learn, grow and develop their abilities.

QUALIFICATIONS, SKILLS & WORK EXPERIENCE:

Understanding of how a fine dining restaurant works
Must be well groomed, maintain good hygiene, good posture and have required uniform.
Must display the image set forth by the owner and restaurant philosophy.
Be able to work in a standing position for long periods of time
Be able to reach, bend, stoop and frequently lift to 50 pounds.
Must have the stamina to work a minimum of 60 hours per week.