Responsibilities

• Overseeing the daily operation of the kitchen
• Assign tasks to cooks and ensure deliveries are properly received, dated, rotated and put away in the right place.
• Supervise Restaurant cooks and ensure sanitation and that standards are being followed.
• Optimize profits by controlling food and labor costs.
• Hiring, training and developing new hourly team members.
• Preparing food daily in a safe, sanitary manner as outlined on the Food Production Worksheet
• Ensuring proper preparation, portioning and serving of food according to standardized recipes
• Assisting with setup, service, and cleanup of food production
• Assisting with safety and training procedures in handling of food service equipment
• Communicate with other departments and front of the house management and staff to ensure successful execution of daily events.

Requirements

• Strong knowledge of commonly-used concepts, practices, and procedures in a restaurant.
• Ensure daily events are properly executed.
• Communicate with other departments and front of the house management and staff to ensure successful execution of daily events.
• Ensure excellent food quality at all times.
• Proven track record in improving kitchen efficiencies, quality, food and labor costs
• High School Diploma or equivalent required
• Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment.
• Outstanding attention to detail - both personal grooming/appearance and properly identifying guests needs, demeanor, and level of required service attention.
• Diploma in Culinary Management. Food safety certified.
• Strong leadership and Communication skills. Has a leadership style that is developmental vs. policing, promotes a culture of dialogue, role models values and practices of the company.