Key Responsibilities:Managing cost controls and controlling expenditures for the accountPlanning and creating seasonal menusPurchasing and managing inventoryRolling out new culinary events in conjunction with marketing, catering, and culinary teams:Other Duties include:Leads kitchen management team (Sous Chef(s) and Kitchen Supervisors)Provides direction for all day-to-day operationsEnsures property policies are administered fairly and consistentlyReviews staffing levels to ensure that guest services and operational needs and financial objectives are metDevelops and implements guidelines and control procedures for inventoryManages department controllable expenses including food costs, supplies, uniforms and equipmentParticipates in the budgeting process for areas of responsibilityDemonstrating new cooking techniques and equipment to staffAbility to instill safety and sanitation habits in all employeesDemonstrate and teach BOH team the importance of consistency in preparation and presentationDisplays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relationsResponds to and handles guests problems and complaintsThorough knowledge of food handling and preparation techniquesEnsure that level of quality, portion control, and plate presentation is adhered to consistentlyCoach and counsel employees to reflect The Den service standards and procedures

About the Company:
The Den