JOB SUMMARY:

To oversee and managethe seamless running of the kitchen departments in support to the culinary chefteam; by providing a highly efficient and effective service while ensuring thatall financial and statutory requirements are met, and supporting the deliveryof outstanding customer service. Management of line staff to includeinterviewing, hiring, training, scheduling, promoting, performance evaluations,disciplining, and termination.

ESSENTIAL JOB FUNCTIONS:

· Managementand oversight of recruiting, hiring, training, scheduling, supervision ofemployees and overall performance and development in conjunction with culinarychef team.

· Appraisingemployee’s overall productivity and efficiency for recommendations forpromotions, performance evaluations, disciplining and/or terminations.

· Maintainsstandards of quality and service and station of which he/she is responsible forand adhered to by employees.

· Responsible for theproduction and have knowledge and competency in menu items.

· Assists in overseeingkitchen inventory, purchasing and food cost.

· To assist in thecreation and preparation of food items according to the standard recipes, withflair, creativity and quality standards that ZUMA’s high standards andexpectations.

· To assist incontrolling food costs and minimize waste of all food items.

· To ensure thatoperating and kitchen equipment is maintained to a good standard with minimumbreakage.

· Beingthe “Example” at all times that the staff witnesses, and knowing that a muchgreater response from the staff is achieved by leading the way and notdirecting the way. Instill a culture of pride and ownership.

· To maximize employeemorale and productivity. To assist and train line staff in the preparation ofall Zuma dishes and provide performance feedback.

· Toensure the restaurant’s operational budgets are strictly adhered to, all costsare controlled and any expenditure approved.

· Tobecome familiar with and work in any section of the kitchen when necessary oras requested by the Executive Sous Chef, Head Chef and/or Executive Chef.

· To ensure workstations are cleaned down at the end of a meal period and food is stored awayin the appropriate manner

· To ensure the properhandling and storage of all food items according to health and safety

· To ensure kitchen andfood preparation areas are left clean and sanitized when unattended

· Tomaintain good working relationships with colleagues and all other departmentsand liaison with Human Resources and the Executive Chef with staff or colleague issues

· To abide by allfederal, state and local labor, health and safety laws

· Tohave a complete understanding of the restaurant's policy relating to Fire,Hygiene and Safety; including staff training and adherence by all.

· Tohave a complete understanding of the restaurant’s employee handbook and adhereto the regulations contained within it.

· Todevelop an open culture of communication, both formal and informal andencourage employee involvement.