The Chef is directly responsible for the cost effective operation of clean and safe kitchen and dish room facilities while meeting or exceeding food quality and speed of service requirements. The Chef works as part of the management team of the restaurant to build sales and grow the business.
Plans and coordinates daily menu that is compliant with the company standards. Ensures that all food and beverage products meet company standards and specifications.
Involved in the ongoing development of the culinary quality of our seafood, menus and recipes. Maintains and develops unit core recipe program.
Oversees training for sous chefs to ensure the development of their leadership skills, culinary skills, and team building.
Maintains a positive employee relations climate. Directs staffing, training, and evaluation of kitchen employees in accordance with policies and procedures.
Maintains a clean and safe work environment through timely repair and upkeep.
Oversees purchasing of food and related items, including finding sources for new products. Responsible for food and labor costs and other related restaurant expenses.
Works with restaurant General Manager to ensure that company service standards are met by providing the service staff with knowledge of our products.
Fulfills all record keeping and administration requirements including: financial statements, invoices, inventory, and employee paperwork. Ensures compliance with health, sanitation, liquor, safety and employment regulations by clearly communicating and reinforcing standards and procedures to all staff members.
Expected to continue self education of food trends through networking, books and periodicals.
Demonstrates positive interpersonal skills with guests and staff.
Functions as a supportive team member during the course of their shift.
Position is full-time and requires regular, reliable attendance.