Position Title: Chef

Reports To: General Manager/Director of Culinary

Position Summary: Responsible for leading and managing the kitchen team, overseeing cost of goods, menu planning, recipe writing. 

Duties and Responsibilities

• Oversee and ensure that company standard operating procedures are met 
• Ensure that all recipes and product yields are accurately costed and reviewed regularly
• Oversee all food production; responsible for managing inventory and purchasing of products
• Ensure food cost goals for restaurant are met by utilizing company systems and procedures
• Manage daily performance of all BOH team members to build and develop a team that meets company standards and expectations
• Manage all BOH employees including hiring, firing, training, coaching, scheduling and disciplining In partnership with the General Manager; interview, select and train all new hires