Primary Responsibilities:
Leadership
• Set the appropriate example for supervisors and all staff to follow.
• Assist the Executive Chef in maintaining the overall success of the operation and contribute to the increase in quality, efficiency and guest satisfaction.
Menu Execution and Cost
• Ensure accurate execution to meet specifications and plate presentation for ALL current menu items
• Ensure operational cost objectives are being met.
• Maintain proper waste, temperature and inventory controls throughout the kitchen operation.
• Manage all efforts to reduce labor, supply, food cost in the operation.
Food Safety, Sanitation & Cleanliness
• Ensure the front line staff is upholding the highest level of safety and following proper sanitation procedures.
• Maintain the overall cleanliness of the kitchen operation and ensure cleaning matrices are being completed on a regular schedule.
Financial
• Ensure proper scheduling procedures, inventory standards, waste management policies are all being followed and are positively impacting operational costs.