Main responsibilities
- Creating and instilling an overall vision and plan for the restaurants
- Designing innovative menus to match the theme of the restaurant
- Creating new dishes to fit the menus
- Evaluating commodities and item pricing for maximum purchasing efficiency
- Sourcing unique ingredients for the menus
- Purchasing food and supplies from only company approved vendors
- Organizing budgets and finances for the kitchens
- Ensuring quality of food is consistently high and all food safety practices are in place
People responsibilities
- Organizing, hiring, and training new kitchen staff along with cross training existing staff
- Assisting kitchen staff with food prep and recipe creation
- Hold all kitchen staff accountable to maintain company standards
- Monitor performance of staff and ensure all procedures are completed to company standards; rectify deficiencies with respective personnel.
- Set the example at all times with positive leadership and motivation
- Responsible for leading by example while promoting the company vision or
- Display exceptional leadership by providing a positive work environment, and demonstrating a dedicated and professional approach to management.
Facility responsibilities
- Maintain all equipment in proper working order
- Maintain all workspace in proper cleanliness standards
- Follow all safety guidelines for all areas
Financial responsibilities
- Implement and follow all production, ordering, inventory, and recipe adherence to maximize food cost efficiency
- Forecast and schedule labor to stay within established budget guidelines
- Minimize overtime with proper staff levels and scheduling
- Set and maintain noncontrollable purchasing to be within budget guideline
- Follow up with all repair and maintenance vendors for proper completion of work and invoicing
Other assigned tasks as needed
