Job Descriptions

Management of General Day to Day Operations of the Kitchen. Will be directly accountable for the performance, management and development of Team Members in the kitchen. Effectively and efficiently schedules Team Members to optimize productivity and Team Member engagement. Ensures all food is made to specification and delivered to company standard procedures/ticket times. Execute on strategic plans based on Guest feedback metrics. Supervises the operation of the restaurant on a shift-by-shift basis, with primary responsibility for the kitchen. Ensures Ecosure and Food Safety compliance with company standards. Ensures all company mandated tools are utilized and completed with integrity. Conducts inventory. Ensures all food ordering and inventory levels are at company standard. Use data and observations to troubleshoot food cost issues and control variances. Responsible for the execution and performance of the kitchen including overseeing ticket times. Oversees BOH Inventory, Food ordering and supports Food COS variance performance. Management of General Day to Day Operations of the Kitchen. Oversee and participate in Team Member Training and Development Kitchen Operations and Food COS. Ensures compliance (for direct reports) on all training and certification requirements. Oversees proper selection and training program execution. Skills: General knowledge of labor laws, health codes, safe food handling and sanitation, responsible alcohol service, safety and security systems and procedures, computer operations. Good people management skills, communication and listening skills. Must champion change. Manage and direct the work of other Team Members. Demonstrated time management and organizational skills. Must be self-motivated, detail oriented and have a passion for teaching others. Must be able to read and comprehend written materials, write in grammatically correct sentences, and perform basic to intermediate mathematical computations.

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