Job Description
The ideal candidate for this position will possess strong leadership skills, with the ability to direct and supervise a team of culinary professionals. They will be responsible for ensuring that all food production meets the highest standards of quality and consistency.
Main Responsibilities:
* Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
* Coordinates and supervises all team members assigned to their section, assign and delegate tasks accordingly.
* Undertakes recipe reviews daily. Maintain recipe folders in immaculate condition.
* Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty.
* Control production levels and recommend ideas for improvements and better cost controlling.
Financial Responsibilities:
* This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.
* Identifies potential expense reductions through cost control.
* Analyzes operational problems and establishes controls.
* Reviews timesheets and forwards them to the Executive Chef for approval.