Responsible for the preparing meals according to established recipes and standards and for the daily operations of assigned restaurant.
- Personally, and alongside staff, prepare meals according to established recipes and standards.
- Fill in as needed across various stations.
- Responsible for supervising and directing the work of the kitchen staff in assigned specialty restaurant.
- Responsible for other personnel matters which may include but not necessarily be limited to interviewing, hiring, scheduling, training, coaching, evaluating, promoting, counseling, and discharging.
- Collaborate with other departments, such as front-of-house staff and management, to ensure seamless service and customer satisfaction.
- Requisition stock according to business needs/pars.
- Ensure that all food products meet quality standards and are properly stored and rotated.
- Ensure that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards.
- Resolve customer complaints about food quality or preparation in an appropriate and timely fashion.