Responsibilities
- Drive operating profit goals and sales
- Optimize profits by controlling food, beverage, and labor costs
- Consistently achieve operational excellence
- Develop and retain exceptional talent
- Ensure compliance with all local, state, and federal laws regarding food quality, safety, labor, and employment
- Partner with Human Resources to train and develop restaurant leaders at every level
- Maintain or exceed weekly budgeted variable operation profit by controlling cost of goods & variable labor
- Communicate restaurant results to the Restaurant Chef and General Manager with recommendations for improvement
- Ensure high Team Member and Guest Engagement
- Mentors and counsels team members and enforce appropriate policies and procedures ensuring that everything is within compliance of venue and company standards
- Promote company's mission and values
- Ensure company policy and brand standards are followed
- Optimize profits by controlling food, beverage, and labor costs
- Prepare and present hourly team member reviews
- Complete all tasks assigned by the Executive Sous Chef on time
- Order supplies, food and ingredients based on rapidly shifting demand
- Hire and train kitchen staff in specific stations, and cross-train as necessary
- Create schedules for kitchen staff to ensure there are always enough workers to meet the demand
- Maintain inventory levels and conduct full inventories
- Schedule and oversee necessary maintenance and repairs on kitchen appliances
- Assist the management team with menu changes and adjustments
- Respond personally to guest questions, special recipe requests and complaints
- Maintain a clean workspace at all times
- Work at a fast and efficient pace
- Ability to read and follow recipes as well as follow up with prep and line cooks food preparation
- Has a thorough knowledge of food cost, labor cost and inventory functions
- Analyze financial reports to quickly identify and address trends and issues in area performance, including cost of goods, variable labor, and profitability
- Exceed annual operating profit targets
Requirements
- Must be able to work effectively with limited supervision
- Must demonstrate leadership to motivate others
- Must ensure food served meets or exceeds standards of excellence
- Must be a primary 'go-to' for the kitchen team
- Must be responsible for functions and flow of the back of the house
- Must set expectations for all kitchen team members to maximize productivity
- Must maintain compliance with local, state, and federal laws regarding food quality, safety, labor, and employment
- Must promote company's mission and values
- Must ensure company policy and brand standards are followed
- Must maintain a clean workspace at all times
- Must work at a fast and efficient pace
- Must be a 'working chef'
- Must be able to read and follow recipes and follow up with prep and line cooks on food preparation
- Must have thorough knowledge of food cost, labor cost, and inventory functions
- Must have chemical safety comprehension
- Must analyze financial reports to quickly identify and address trends and issues in area performance, including cost of goods, variable labor, and profitability
