Direct Reports: Executive Chef
Secondary Reports: General Manager/Director of Operations

Summary: Directly responsible for the day to day running of the kitchen. Duties include, but are not limited to; staff supervision, food purchasing, food preparation (assuring the highest standards of plate presentation, portion and cost control and sanitation and cleanliness) and the overall cleanliness and organization of the kitchen.

Duties and Responsibilities:

  • Ensure that all products are ordered according to predetermined product specifications

  • Ensure product received is correct in unit count and condition and ensure deliveries are performed in accordance with the restaurants receiving policies and procedures

  • Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures

  • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards

  • Ensures consistency and quality by working with line staff on an ongoing daily basis

  • Attends daily FOH line ups to discuss menu items, address concerns, and go over any specials

  • Hosts daily BOH line ups, discussing specials, technique, sanitation, and events

  • Oversee the training of kitchen personnel in preparation of food, safe operation of all kitchen equipment and utensils and cleanliness and sanitation practices

  • Check and maintain proper food holding and refrigeration temperature control points

  • Ensure Daily Checklists are completed

  • Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas

  • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.  Report any issues to food and beverage director

  • Be knowledgeable of restaurant policies regarding personnel and report any and all violations of company policies, rules and procedures to the Executive Chef or Director of Operations

  • Follows restaurants policies and procedures and complies with posted schedule

  • Performs other duties as assigned by the Executive Chef


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