Job Overview

• Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards
• Assist in overseeing inventory, purchasing and food cost
• Manage staffing levels to ensure that guest service, operational needs and financial objectives are met
• Ensure compliance with food handlers and sanitation standards
• Maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards
• Support the Chef de Cuisine in the training, mentoring, development and management of the kitchen staff and supervise/coordinate all related culinary activities
• Assist with completing daily, weekly, and monthly management administrative duties including operations reports, financial documentation, human resources/staff management paperwork, standard operating procedures, safety and sanitations checklists, and ordering and inventory documentation

• 3 years’ experience in a similar position
• Culinary Degree or equivalent experience
• Experience successfully leading in a fast-paced environment and prioritizing demands
• Excellent critical thinking and decision-making skills
• Able to work a flexible schedule, including evenings, weekends and holidays