RESPONSIBILITY
This position is responsible for:
-
Overseeing daily kitchen operations, ensuring execution of food quality, preparation, safety, and cleanliness standards.
-
Train coach and develop kitchen staff to uphold company recipes, portioning, and execution standards
-
Recruit and retain strong culinary talent, ensuring a stable and capable kitchen team
-
Monitor inventory levels, food costs, and waste, maintaining cost control within budget parameters
-
Collaborate with front-of-house management to deliver seamless guest experiences
-
Maintain a clean, organized and compliant kitchen environment in accordance with health and safety regulations
-
Analyze kitchen performance and implement improvements to achieve culinary and financial goals
-
Lead with a hands-on approach, ensuring strong presence and leadership during peak shifts
-
Uphold a culture of accountability, structure, and high energy
REPORTING RELATIONSHIP
Reports to: General Manager and CEO
TYPICAL SCHEDULE
-
5 days per week, including nights, weekends, and holidays, with a strong presence during peak hours. Schedule may vary depending on operational needs.
KEY RESULT AREAS
Responsible for the overall performance and standards of the kitchen:
-
Execution of food quality, consistency, and presentation
-
Compliance with company recipes, portioning and prep standards
-
Efficient daily operations and shift readiness
-
Health and safety standards upheld
Responsible for hiring, training, developing and retaining top kitchen talent:
-
Training and coaching for performance and development
-
Team morale, accountability and stability
Responsible for cost control and profitability of the kitchen:
-
Food cost, inventory management and waste control
-
Budget adherence and kitchen P&L awareness
-
Staffing levels and labor efficiency
Works closely with the front-of-house team:
-
Clear communication and operational alignment
-
Seamless guest experience through FOH and BOH coordination
-
Shared ownership of guest satisfaction
COMPLIANCE AND ENVIRONMENT
Maintains a safe, clean and organized kitchen environment:
-
Adherence to sanitation and regulatory standards
-
Cleanliness audits and ongoing improvement
