- The incumbent must have 12-18 years experience
- The ability to understand products and services develop new prospects for opportunity and understand customer needs clearly.
- Good Knowledge of budget analysis methods and the ability to work in all areas of kitchen and dining areas relative to point of sale applications.
- The ability to take action frequently, collaborate with team members and develop new ideas that focus on results. Must be able to facilitate the communication process.
- Must be able to exert well-placed mobility for periods of up to four hours in length along with the ability to lift pots, pans, etc. weighing up to 40 pounds.
- Must be self-disciplined and possess initiative and be a team player.
- Creates future menus based on house counts and post performances. These menus are then posted for the entire kitchen staff to view.
- Supervises all kitchen stations
- Ensures that all portion sizes required are based on menu selections, kitchen policies and department rules are maintained by all kitchen staff
- Maintains and ensures all sanitation and hygiene practices are followed by each kitchen employee
- Ensure that all food is prepared according to the exact requirements of the recipes used all the while ensuring that the food presentation is maintained with a commitment to quality.
- Requires a commitment to details both verbally and non-verbally as the second in command to the Executive Chef, thereof, it is important to encourage cooperative and consistent levels of communication with kitchen staff, front-end staff and management.
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