Position Summary:

Under the direction of management, is responsible for overseeing all food preparation, production and sanitation of kitchen and utility areas. Ensures the kitchen provides safe, eye appealing and properly prepared and flavored foods as directed by the Regional Manager and/or Chef and outlined in the kitchen manual. Maintains a safe and sanitary work environment for all team members.

Essential Functions and Responsibilities:

In accordance with established standards of service and cooking procedures:

• Plans and prepares menus, assists with preparation of budgets, maintenance of payroll, food costs, and other records.
• Ensures food preparation is consistent with quality standards.
• Trains employees in cooking methods, presentation techniques, sanitation practices and portion control.
• Assists the Regional Manager and General Manager with evaluations of kitchen staff by providing feedback on observations of staff performance.
• Trains employees on kitchen rules, policies and procedures as outlined in the kitchen manual and Employee Handbook
• Trains kitchen and utility staff in food production principles and practices. Works closely with Regional Manager and/or Chef in establishing quality standards for all menu items and for food production practices.
• Maintains established portion sizes and standards of service for all menu items.
• Controls food cost by following purchasing specifications, product storage requirements, standardization of recipes and waste control procedures.
• Controls labor cost by efficient scheduling and staffing per shift and utilizing the Labor Report Sheet.
• Establishes cleaning schedules, stock rotation schedules and other sanitary controls.
• Oversees quality control process using a variety of methods to ensure conformance to recipe and appearance standards.
• Assists in the education of employees on menu changes, shortages, and specials.
• Maintains inventory levels and is responsible for food orders and purchases to ensure appropriate levels. Prepares monthly inventory reports.
• Performs other duties as assigned.

Job Requirements:

• Four years restaurant experience as a lead line or head chef position
• Culinary degree a plus
• Bilingual preferred
• Food handling training as required by state and/or local laws.

Position Summary:

Under the direction of management, is responsible for overseeing all food preparation, production and sanitation of kitchen and utility areas. Ensures the kitchen provides safe, eye appealing and properly prepared and flavored foods as directed by the Regional Manager and/or Chef and outlined in the kitchen manual. Maintains a safe and sanitary work environment for all team members.

Essential Functions and Responsibilities:

In accordance with established standards of service and cooking procedures:

• Plans and prepares menus, assists with preparation of budgets, maintenance of payroll, food costs, and other records.
• Ensures food preparation is consistent with quality standards.
• Trains employees in cooking methods, presentation techniques, sanitation practices and portion control.
• Assists the Regional Manager and General Manager with evaluations of kitchen staff by providing feedback on observations of staff performance.
• Trains employees on kitchen rules, policies and procedures as outlined in the kitchen manual and Employee Handbook
• Trains kitchen and utility staff in food production principles and practices. Works closely with Regional Manager and/or Chef in establishing quality standards for all menu items and for food production practices.
• Maintains established portion sizes and standards of service for all menu items.
• Controls food cost by following purchasing specifications, product storage requirements, standardization of recipes and waste control procedures.
• Controls labor cost by efficient scheduling and staffing per shift and utilizing the Labor Report Sheet.
• Establishes cleaning schedules, stock rotation schedules and other sanitary controls.
• Oversees quality control process using a variety of methods to ensure conformance to recipe and appearance standards.
• Assists in the education of employees on menu changes, shortages, and specials.
• Maintains inventory levels and is responsible for food orders and purchases to ensure appropriate levels. Prepares monthly inventory reports.
• Performs other duties as assigned.

Job Requirements:

• Four years restaurant experience as a lead line or head chef position
• Culinary degree a plus
• Bilingual preferred
• Food handling training as required by state and/or local laws.