Summary:

Responsible for the assigned day to day operation(s) and direct supervision of all activities within the kitchen and back of house of the culinary departments. Ensure daily operations and experiences meet guest expectations. Appropriately respond to and manage any escalated departmental concerns and guest and/or employee challenges. Assist the Executive Chef with the development and execution of the division’s strategic plans.

 

Essential Functions and Responsibilities:

Hire, train, develop, measure performance, discipline, and schedule department staff Assist the Executive Chef with leading the tactical execution of strategic initiatives under the direction of division leadership Enforce standards of service within assigned department(s) and ensure achievement Monitor and control labor within the department while maintaining adequate coverage in the department based on business demands Maintain knowledge of all recipes to ensure food preparation is correct and of high quality Ensure all plates that leave the kitchen meet the recipe specs and plate presentation guidelines of the room Ensure proper handling, preparation, storage, portioning and presentation of food Ensure the kitchen area remains clean at all times Order and maintain all food and beverage supplies, ensuring proper expense controls, when assigned Ensure all food is served and prepared within health, safety and sanitation guidelines Provide outstanding guest service in a timely manner to both guests and fellow team members that meets the company’s guest service culture standards Perform other duties as assigned