Responsible for the day-to-day operation of the outlet kitchen(s). Operates the kitchen in a successful manner as directed by Executive Chef.
Essential Duties and Responsibilities Include:

• Must have an active repertoire of dishes to advance the culinary experience of the outlet staff, and be effective in communicating this curriculum to staff through an ongoing training program.
• Be familiar with traditional and contemporary methods of preparing and presenting local, regional, national and international styles of food.
• Have documented ability to successfully manage individuals and groups in accordance with all current local, state and federal regulations.
• Be current with present health and safety regulations to include local and national certification including Serv-Safe or other nationally recognized certification
• Be aware of contemporary nutritional and health requirements of customer base including dietary and safe food restrictions.
• Have a working knowledge of computers to include spreadsheet and word processing applications.
• Have a working knowledge of food and labor costs and how they are affected by the food production operation.

This position is not limited to those duties listed in the job description. Duties and responsibilities can be changed, expanded, reduced or deleted to meet business needs of the company.

Supervisory Responsibilities:
This position has supervisory responsibilities.