Job Description
JOB SUMMARYAccountable for the quality, consistency and production of the restaurant kitchen. In conjunction with the Restaurant Manager, creates and develops revenue driving strategies and maximizing outlet occupancy, whilst maintaining bottom line profit margins. Cooking skills are displayed by personally carrying out tasks, supervising the team, and managing all food related functions. Coordinates and organizes the restaurant’s menus, purchases, staffing and food preparation. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
Responsibilities + Skills
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Education
High school diploma or GED; 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major;
Experience
