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1. Accountable for overall success of the daily kitchen operations.

2. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.

3. Ensure the consistent production of high-quality food through all outlets

4. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility.

5. Supervises all kitchen areas to ensure a consistent, high-quality product is produced.

6. Responsible for guiding and ongoing development of staff including direct reports.

7. Must ensure sanitation and food standards are achieved.

8. Manage department operations, including budgeting, forecasting, resource planning, and waste management

9. Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members 

•  3 to 5 years’ experience as Outlet Chef or a high-performing Demi Chef in a first class property in the culinary, food and beverage, or related professional area.
• Excellent leadership skills
• A creative approach to the production of high quality food
• A business focused approach to manage outlet kitchen
• Excellent communication skills
• Ability to build relationships, internal and external, to the outlet and the Company
• Excellent planning and organizational skills
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook, preferred