Summary: Responsible for all day to day management aspects of the Café kitchen and its personnel. Ensures quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Directs, trains and monitors performance of Sous Chefs and department hourly employees. Maintains organization, cleanliness and sanitation of work areas and equipment.


Essential Functions and Responsibilities:

Responsible for the hiring, training, promoting, directing, scheduling, developing, measuring performance, and disciplining of the Café kitchen staff Oversees all food preparation and production, and works on line during service when needed Prepares and ensures all menu items are prepared following recipes and yield guides Ensures health, safety and sanitation standards are followed at all times, in compliance with company and health department standards and regulations Ensures that the kitchen is clean, organized and properly functioning and that restaurant equipment is maintained Maintains complete knowledge of and complies with all departmental policies Arranges orders for daily and upcoming events ensuring proper usage of all food items, checking to ensure freshness and quality of food Takes physical inventory of all food and related items for monthly inventory Completes work orders for maintenance repairs and submit to Executive Chef for approval, and contacts engineering directly for urgent repairs Plans and develops menus and recipes, and expands and/or condenses recipes Prioritizes and organizes the workflow for the day for self and staff Maintains calm demeanor, resolving problems using good judgment. Works cooperatively with fellow workers, both management and hourly Balances out hourly, daily, weekly and monthly labor levels to stay within budgeted guidelines of outlets Ensures that F&B service staff is informed of 86'd items and amount of available menu specials throughout the meal period Performs other duties as assigned