General Description: Plan, direct, oversee the restaurant’s kitchen operations and kitchen staff; develop menus and create specialty dishes and recipes; monitor food preparation to ensure that food is prepared and presented in accordance with health and safety regulations and highest standards in the industry; review cooking procedures and kitchen operations to enhance efficiency and guest experience within cost controls and budget 

Culinary

•  Develop recipes, menus, and determine best methods for execution
•  Review menus and analyze recipes to determine labor and overhead costs
•  Collaborate with management to assign prices to menu items 
•  Assist in food preparation and oversee quality standards are maintained in all aspects of culinary experience
•  Discuss menu planning and regular daily kitchen agenda with kitchen staff

Training, Development, and Management of Kitchen Staff 

• Train and educate staff on food preparation and cooking methods and adjustments to be made for new menu items and changes in                   procedures for current menu items; monitor and hold staff accountable for implementing the changes
• Provide hands on teaching and training for kitchen staff
• Develop and implement strategies for improving staff performance and food quality
• Assist in creating weekly schedule based on projected business demands and volume as well as actively manage schedule day to day
• Interview, manage, train, recommend disciplinary action, promotions, and raises for kitchen staff
• Enforce restaurant uniform and grooming standards, and jewelry policy.

Manage Kitchen Operations

• Oversee operations of the kitchen, including compliance to health codes, food cost management, and vendor/supplier contracts
• Follow all health and safety regulations maintain hygiene and kitchen sanitation
• Monitor food storage, cooking methods, food preparation and timely service to ensure compliance with food safety regulations
• Manage daily tracking of invoices, revenue, and labor to meet financial targets
• Manage vendors orders, product specifications, and delivery schedules
• Manage kitchen equipment maintenance and repairs
• Review work procedures and operational needs to determine best methods to improve service, performance, and safety procedures in the       kitchen
• Manage budget and inventory, review costs of food and supplies, financial transactions to ensure that expenditures are authorized and             budgeted
• Estimate food, liquor, wine, and other beverage consumption to determine amounts to be purchased 

Guest Relations

• Provide excellent guest service consistent with Company's core service standards and brand attributes when on the restaurant floor.
• Professionally resolve guest complaints with food or service

Promote Restaurant Through Social Media Engagement and Digital Marketing Channels 

• Create 3-4 organic posts per week using information provided by the marketing team for one of the following social platforms: Facebook,       Instagram & Instagram Stories
• Share the restaurant’s Facebook posts through its own channels to promote brand awareness.
• Post and engage (via “likes,” “shares,” and “comments”) with the restaurant’s social media posts
• Actively engage with customer review sites such as Yelp.
• Use social media content to promote the restaurant using various digital formats such as posting photos, videos, live stories, digital ads,         etc.
• Perform all other job-related duties as requested.

Administrative and Legal

• Ensure all permits and licenses are maintained, up to date and posted, as required by law
• Monitor compliance with food, health, and fire regulations regarding business operations, wages, food storage, preparation, and storage         and liquor
• Monitor and take measures to minimize potential contractual, safety, and employment liability
• Efficiently administer human resources functions and maintain employee records in according with direction from Human Resources
• Ensure that employees have all required certification validated (Sherriff Card, Health Card, TAM Card – Alcohol Awareness)
• Respond to all government agency inquiries.

KNOWLEDGE/SKILLS/ABILITIES:

• Knowledge of food health and safety regulations
• Knowledge of menu and resource planning for high end restaurants
• Knowledge of seasonal ingredients and recipes
• Knowledge of flavor conformity and palatability of dishes
• Excellent customer service skills and strong interpersonal skills to deal effectively with all business contacts
• Ability to effectively communicate in English, both verbally and in writing
• Ability to manage kitchen operations and supervise staff
• Ability to maintain a positive and enthusiastic disposition and create a collaborative and respectful work environment for all team                   members
• Ability to work varied shifts, including weekends and holidays as needed
• Ability to interpret a profit and loss statement
• Ability to stay focused and make quick decisions while working under a fast paced and time pressured environment
• Ability to maintain a clean and professional appearance at all times

QUALIFICATIONS: 

• Prior experience as an Executive Chef and developing recipes and menus in a high volume restaurant

• Prior kitchen management experience 

• High school diploma or equivalent

• Must possess a Food Handler Safety Training Card & Alcohol Awareness Card

JOB CODE: 1000743