The role of the Chef is to ensure the daily operations of the kitchen while providing leadership and direction to kitchen personnel.  It is the Chef’s responsibility to make sure the kitchen is kept clean and sanitized, oversees the inventory and ordering as well as BOH labor while food cost are maintained.  The Chef will plan, organize, direct, coordinate and delegate responsibility to the staff to ensure the goals and objectives of the kitchen are met while delivering high quality, great tasting food to our guests.

• Maintain quality kitchen operations while ensuring “WOW” guest satisfaction.
• Ensure the kitchen is adequately staffed in all areas, and that employees receive the necessary training to ensure quality culinary dishes are produced.
• Monitor and oversee sanitation practices to ensure that regulations and standards of cleanliness are always being strictly adhered to by employees. Make corrections or terminate employees as needed when standards are not being followed.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while working within budget guidelines.
• Demonstrates good working relationship with General Manager to plan and price menu items.
• Ensures that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance procedures.
• Adhere to company policies and procedures and comply with all state and federal regulations.
• Has a good working knowledge of specs and standards in the BOH.
• Has a working knowledge of weekly inventory process and completes accurate inventory as needed.
• Analyze recipes and make menu changes when necessary to keep guest happy and to minimize overhead costs when possible.
• Understands par levels and can demonstrate proper ordering pars and procedures for business needs.
• Proactively identifies opportunities with food quality, food safety and food cost during a shift.
• Completes accurate, detailed line checks.
• Adheres to and follows-up on all food safety standards and practices.
• Demonstrates initiative and sense of urgency in correcting substandard food cost, food quality, food safety, productivity, and performance issues.
• Maintains effective safety and security programs according to company policy and government standards.
• Acts as a role model and demonstrates professional behavior to vendors, team, and guests.
• Creates a positive work environment, adapts well to change, and maintains control and composure through difficult situations.
• Effectively motivates and communicates standards and expectations to the staff throughout the shift.
• Delivers accurate and specific behavioral feedback to staff members through the one on one process.
• Holds associates accountable for individual behavior and performance issues.
• Follows through on commitments and meets deadlines.
• Accepts accountability and takes ownership of moving forward with solutions rather than making excuses.
• Educates staff on promotions and new menu items
• Effectively identifies BOH priorities through reports and guest feedback then takes action.
• Writes an effective schedule that balances employee and guest satisfaction with the needs of the business.
• Determine when additional help is needed to maintain satisfactory service, then recruit, interview and hire staff when needed
• Effectively determines and communicates BOH goals, roles and responsibilities to the management and staff.
• Writes and delivers accurate and specific behavioral feedback consistently through progressive discipline and performance evaluations.
• Develops team members for the “next level” through cross training.

• Degree in culinary field preferred.
• Fundamental knowledge of culinary skills and techniques, learned either at culinary school or through work history
• Minimum of 5 years’ experience in varied kitchen positions including management, preferably in a restaurant atmosphere.
• Able to communicate clearly, professionally, concisely and respectfully
• Strong organizational and decision-making skills
• Excellent knowledge of BOH labor, food cost, and cleanliness
• Demonstrated experience in proper procedure, sanitation, and food safety laws and standards.
• Ability to maintain composure during stressful times
• Ability to manage a team in a fast-paced work environment
• Positive attitude
• Strong Leadership skills
• Conversational Spanish is preferred