Starting salary: $40,000-$55,000

Summary:

Oversees the performance and coordination of all work performed by all Team Members assigned. Passes on pertinent information to Managers and Team Members. Ensures proper service standards are used in all internal and external Guest experiences.

-Responsible for practicing, supporting, and promoting Company-wide culture and demonstrating exemplary Service Standards at all times.

-Practice and observe safety rules and regulations and ensure Team Members reporting to you do so as well. Ensure your areas comply with Board of Health Standards and Regulations.

-Have knowledge of where your MSDS booklet is located for your Department and understand its contents. Ensure Team Members are trained on materials in the book.

-Display knowledge of all emergency procedures.

-Responsible for Food quality and Waste

-Overseas cooks line Plate presentation and portioning

-Set schedules and specific job duties, while maintaining Team Members’ hours for proper staffing as defined through established service standards.

-Treat each individual with care, dignity, fairness, respect, and recognition and ensure open door policy.

-Work productively with direct supervisor and peers.

-Display and encourage teamwork in the department.

-Responsible for making sure all safety rules are followed

-Properly maintain Team Member records (i.e. time & attendance and corrective counseling).

-Conduct group and individual training regarding policies and procedures on an ongoing basis. Set daily, weekly and monthly goals and opportunities and lead the unit to achieve the desired result.

-Communicate on a consistent basis with all managers, keeping them abreast of all department activities.

-Ensure that all Team Members adhere to all policies and procedures as set forth by the Executive Chef.

-Ensure that all Team Members are knowledgeable of and adhere to all Company Policies and Standards.

-Hold daily Team Member Huddles and maintain communication boards to communicate pertinent information to Team Members.

-Constantly provide support and maintain materials (MSDS, Recipe Book and Guidelines, etc.), supplies, etc. to ensure Team Members have the proper tools to provide exemplary Service.

-Responsible for participating in the creation of annual budgets. Manage and lead the unit in all forecasting and cost controls to meet or exceed units’ operating financial potentials and goals.

-Oversee the departments to ensure requisitioning, production, fabrication and quality is in strict adherence to the Company’s specifications, standards and guidelines.

-Work closely with Management Team to ensure the all products comply with the Company’s specifications and cost controls.