Chef

The Chef is responsible for leading a team of culinary professionals that deliver high-quality, great tasting food, proper food safety and sanitation procedures and profitability. The Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Chef works to ensure menu items are executed with excellence in the restaurant. Additionally, the Chef supports managing quality in all aspects of their job.

 Manage and run production lines while coaching and developing, always lead by example.

· Manages food cost of goods (COGs) and labor.

· Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, execution of brand standards.

· Assist with employment and termination decisions including interviewing, hiring, evaluating, and disciplining kitchen personnel as needed.

· Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.

· Master all stations on line.

· Oversee and participate in all kitchen prep.

· Anchor cook line during lunch/dinner service.

· Fill in where needed as business needs fluctuate.