Maintain a team-oriented personality with strong people management skills.
Be actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold.
Oversee the organization of kitchen stock & ingredients; verifying all food products are properly dated and organized for quality assurance.
Work closely with the company’s Head Chef and the company on supply ordering, maintaining costs, kitchen efficiency & staffing.
Ensure all food preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards.
Actively respond to and handle guest problems and complaints.
Train new kitchen employees to restaurant and kitchen standards; capitalize on informal opportunities to coach and mentor, taking interest in others’ personal development.