Summary: Oversees and coordinates daily activities and operations of cooks and other Team Members engaged in preparing and cooking food products; maintains the quality, presentation, professional attitude, and sanitation of the kitchen.

Engagement Expectations:

We believe that team member engagement is the basis for a great culture and superior guest service. During every interaction, we display three behaviors:

• Smile, display energy and open body language
• Proactively greet team members and guests, initiating interaction to provide service
• Always use a positive parting remark to end the conversation

Essential Job Functions:

• Ability to extend complementary services in accordance with the approved comp matrix.
• Trains and develops kitchen staff; trains cooks/kitchen staff in the importance of consistency in preparation and presentation.
• Prepares all baked items in accordance to the recipes provided.
• Uses weights and measures to adjust ingredients in recipes.
• Ensures that level of quality, portion control, and plate presentation is adhered to consistently.
• Monitors and maintains line plating quality.
• Prepares a variety of cuisine utilizing skill and creativity.
• Coordinates with wait staff to ensure customer expectations are met or exceeded.
• Assists with inventory management, maintaining information in computer databases and other standardized reports as needed.
• Maintains a clean, organized, and safe kitchen; ensure all sanitation procedures are being followed; ensures adherence to all health and safety regulations and procedures.
• Assists Executive Chef as needed.
• Utilizes hand tools or machines required, reads recipes, measures, cuts, and otherwise works on materials with great precision.
• Establishes procedures, prepares and coordinates schedules, and expedites workflow.
• Assists with hiring, training, motivating, disciplining and rewarding kitchen staff.
• Ensures all necessary reports and forms are completed daily.
• Performs all other duties as assigned.

Qualification:

• Must be 18 years or older.
• Graduate of a recognized culinary school and have at least five years of related experience.
• Possess and maintain thorough understanding of industry and stays abreast of industry trends; communicate/incorporate information to assure kitchen remains current.
• Must be available to work flexible shifts, weekends and holidays.
• Ability to obtain and maintain all necessary licensing

Physical and Mental Demands:

• Regularly required to see, talk and hear; use hands to finger, handle, or feel and reach with hands and arms.
• Ability to communicate verbally with other kitchen staff in fast-paced environment.
• Must occasionally lift and/or move up to 50 pounds.
• Able to work with others while maintaining a positive and professional demeanor.
• Regularly required to stoop or kneel and stand for long periods of time.
• Regularly required to move with a sense of urgency, including pivoting and shuffling