ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Effectively coach and mentor kitchen staff.
2. Assist with the scheduling of personnel.
3. Assists in the planning and creation of menus and meals.
4. Manage and resolve kitchen issues.
5. Recruiting, selecting, promotion and training of associates and other status changes as needed.
6. Ensures that the kitchen runs smoothly by assisting the line cooks when necessary.
7. Ensures quality and consistency of products are followed.
8. Plans, prioritizes and assigns work to kitchen staff to ensure productivity by conducting daily line-up to communicate and discuss strategies for quality execution.
9. Provide oversight and expert guidance on food preparation, cooking techniques, and presentation for all dishes served in the restaurant.
10. Supports the operation by serving as second in command in any kitchen. Fill-in for the executive chef, when needed.
11. Manages and conducts inventory, maintains par levels of product and places orders for food, equipment, and small wares as needed.
12. Ensures compliance with company and brand/concept, and/or franchise standards of operating procedures, as well as applicable regulatory agencies.
13. Monitors and ensures that temperature logs are completed and maintained along with all other daily records and reports.
14. Maintains effective communication and positive associate relations by managing progressive discipline, resolving associate relations issues, incentive programs and assisting with conducting performance reviews.
15. Maintains equipment in accordance with established operating procedures and works with maintenance staff to inspect, maintain, and replace equipment when necessary.
16. Follows and monitors safe food handling, cleaning and sanitizing of equipment, proper hygiene practices and workplace safety standards for operating a unit.
17. Performs other duties as assigned.
    Education/Previous Experience:

High school diploma or equivalent. 2 years of demonstrated leadership in kitchen or food service management experience required. Must have current Food Safety certification.

Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The position requires a working knowledge of large quantity food preparation methods and procedures, record keeping, food safety, kitchen sanitation, and guest service. Must have sufficient communication skills to project a positive image and convey basic information to staff. Basic knowledge and skill in operation, maintaining and cleaning kitchen equipment. Requires the ability to read and understand written directions and recipes and to calculate weights and measurements. Must be able to learn, understand, and apply safety and sanitation regulations.

Decision-making authorityPosition makes recommendations with respect to assigned unit to upper-level management. Devoted to a task or purpose with loyalty or integrity. Devoted to a task or purpose with loyalty or integrity. Considered a thought leader on a subject.

Behaviors:

Inspires teammates to follow them. Capable of carrying out a given task with all details necessary to get the task done well. Works well as a member of a group.
Works well as a member of a group

Physical Abilities:Requires the ability to stand for extended periods of time, bend, kneel, and stoop. Requires sustained lifting of light to medium (under 25 pounds) and occasional lifting of heavy objects up to 50 pounds. Requires the ability to handle hot material and work in an environment dominated by wide temperature extremes. Requires sufficient hand coordination to use kitchen utensils and equipment and move and position hot material.

PHYSICAL DEMANDSThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand during 8-10hr shift, and use hands to manipulate and operate objects, tools or controls; Reaches, bends, stoops, shakes, stirs and wipes; The employee is frequently required to reach with hands and arms and taste or smell; The employee must be able to hear well amongst loud background noise; Employee must occasionally lift and/or move up to 50-pound cases several times per shift.
WORK ENVIRONMENTThe work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Language Skills:Ability to read, write and comprehend instructions; create correspondence and memos. Ability to effectively communicate information individually and in group situations to customers, co-workers and staff.
Mathematical Skills:Ability to add, subtracts, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.
Reasoning Ability:Ability to apply reasonable understanding in carrying out instructions in written, oral or diagram form.

TRAVELNo travel required.