Chef Manager

Chef Managers supervise and coordinate activities concerning all back-of-the-house operations and personnel, including food preparation, kitchen and storeroom areas. Hires, discharges, trains, and evaluates back-of-house personnel. Purchases or requisitions food items, supplies and equipment. Plans or participates in menu planning and food production and apportions meat, vegetables and desserts, as well as food surpluses, to control costs. Supervises food preparation personnel to ensure food adheres to standards of quality to maintain cleanliness or kitchen and equipment. May meet with clients to plan special menus.

• Oversee the entire kitchen operation of the restaurant
• Train & develop assistant managers and hourly employees
• Conduct all interviews for hourly kitchen employees
• Achieve or exceed restaurant’s budgets for food & labor costs
• Oversee all phases of food production
• Place orders as needed
• Ensure strict, 100% recipe adherence
• Develop and adjust order pars as needed
• Maintain a clean & sanitary BOH environment
• Proficient in all positions in the BOH
• Work closely with the GM to establish goals for the BOH
• Communicate effectively with staff, guests, and other members of management
• Maintain an acceptable health score
• Perform other duties and tasks as assigned or requested

Job Requirements
* 5 to 7 years of restaurant experience
* Minimum of 4 to 5 years managing the day-to-day operations of a high volume restaurant
* Minimum 3 years management experience in the BOH
* Degree in Culinary Management or equivalent preferred
* Ability to impact P&Ls
* Good organization skills
* Ability to motivate, train and supervise employees
* Strong interpersonal skills