Oversee the operation of all kitchen areas, including but not limited to, staff management, receiving, supplies, recipes, and quality preparation of all food items.
Exhibit culinary talents by personally performing tasks while leading the staff and managing all food related functions. A strong team mentality is required.
Lead, supervise, and motivate and direct the kitchen staff to achieve goals and objectives.
Maintain awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards. Maintain cleanliness, safety, and health department standards.
Conduct periodic inspections of all assigned areas including line, preparation, pantry, clean-up and storage.
Knowledge of food handling and preparation principles/procedures for all foods produced and served in each outlet.
Utilize a high level of attention to detail in all facets of kitchen operations.
Serve as a role-model for team members while fostering teamwork, employee morale, motivation and open communication. Create an atmosphere of continual skill development of the culinary team.
Assist in training team members.
Serve as role model and sets the standard for all team members to maintain high-quality and consistent customer service. This requires an advanced knowledge of industry best practices and customer service.
Encourage a cooperative and consistent level of communication with kitchen staff, front-end staff and management.
Evaluate current practices and processes; immediately recognize potential areas to improve current quality of products and services provided to the customers.
Recognizes a problem when it arises and resolves it appropriately using good judgment, tact and initiative according to company policy and procedure.
