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Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions. Works with the team to improve guest and employee satisfaction while maintaining the operating budget. Develops and trains the team.
Job Responsibility:
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant
Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
Maintains food preparation handling and correct storage standards
Plans and manages food quantities and plating requirements for the restaurant
Assists in developing daily and seasonal menu items for the restaurant
Ensures compliance with all applicable laws and regulations
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
Supervises and coordinates activities of cooks and workers engaged in food preparation
Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals
Ensures employees are cross-trained to support successful daily operations
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