- Exhibit culinary talents by personally performing day-to-day tasks, producing key menu items, while leading the staff and managing all food related functions
- Ensure exceptional quality of all ingredients, preparation and plating of food items
- Control labor and operating expenses through effective planning, budgeting, purchasingdecisions, and inventory control while focusing on creative cost control and revenue generationsolutions to maximize profit
- Conduct daily line checks, food reviews and recipes of the day; Ensures that clear feedback isprovided to the entire kitchen team and food service staff and management
- Work closely with the kitchen manager on costing, production and control for proper recipeexecution and waste management
- Coordinate the selection, training, coaching, development, motivation, and evaluation ofkitchen employees to ensure exceptional food quality and presentation for our guests
- Assess the need for and report necessary kitchen repairs
- Monitor and maintain use of safe food handling procedures as well as a safe workingenvironment by using and ensuring staff use correct food handling skills and food safetyguidelines
- Manage assigned staff, including scheduling, training, performance feedback, discipline
- Maintain current kitchen schedules, staffing templates, and staff employee files
- Assure and/or conduct ongoing training and professional development of kitchen staff
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