Scope:

Responsible for the supervision of assigned culinary outlet. Ensure that the kitchen is clean, organized, and upholding quality standards. Trains, coordinates, participates and engage in all kitchen and cooks activities during the preparation of foods.

Primary Responsibilities:

Ø Responsible for daily tasks of all culinary operation in assigned areas.

Ø Responsible for all menu and recipe knowledge.

Ø Trains Cooks, Pantry Cooks, and Prep Cooks on menu/recipe knowledge and Health & Safety issues.

Ø Responsible for completion of all production lists assigned.

Ø Maintains daily freshness of all product.

Ø Communicates all needs and requirements to Sous Chefs.

Ø Directly supervises employees in the Culinary Department.

Ø Carries out supervisory responsibilities in accordance with the organization's policies.

Ø Responsible for training employees; planning, assigning, and directing work; rewarding and disciplining employees; addressing complaints and resolving problems.

Ø Prepares the next day’s work on a daily basis.

Ø Maintains sanitation and cleanliness standards in the kitchen area that meet or exceed the state and local Health Board inspection and franchise requirements.

Ø Food cost control and inventory.

Ø Provides a professional image at all times through appearance and dress.