Qualifications

• High school diploma or equivalent required.
• Effective communication skills in English for guest and staff interaction.
• Self-starter with a professional demeanor.
• Team-oriented mindset with a willingness to assist co-workers.
• Basic supervisory skills for planning, organizing, and training staff.
• Proficient in operating various kitchen equipment.
• Ability to lift and carry goods up to 100 lbs.
• Strong understanding of business and financial principles for budget management.
• Experience in implementing marketing strategies for business growth.
• Culinary expertise with knowledge of food and wine pairing.

Responsibilities

• Manage and train kitchen staff to ensure productivity and food quality.
• Inspect daily use records with the Executive Sous Chef for accurate tracking.
• Oversee food pulling and manage leftovers to minimize waste.
• Communicate clearly with staff to ensure task consistency.
• Promote team collaboration and address challenges in associate meetings.
• Enforce good housekeeping practices and daily cleaning checklists.
• Monitor staff performance and provide corrective feedback as needed.
• Drive profitability by managing costs and achieving revenue goals.
• Develop and mentor internal talent for leadership roles.
• Oversee kitchen management for banquets and ensure quality food preparation.
• Coordinate food purchases, menu development, and budget maintenance.

Benefits

• Benefits begin on day one of employment.