Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by
personally performing tasks while leading the staff. Works to continually improve guest and
employee satisfaction while maximizing the financial performance in all areas of responsibility.
Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports.
Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (main Kitchen and pastry kitchen) and all support areas (e.
g. pot wash area and purchasing).
Education and Experience
High school diploma / GED or a 2-year degree from an accredited university in
Culinary Arts, coupled with 3-5 years’ experience in the culinary arts with focus on
Experience in stand-alone, high end restaurants or Michelin* experience would be
Ensuring Culinary Standards and Responsibilities are met
Takes the lead on menu development.
Monitors the quality of raw and cooked food products to ensure that standards are
Determines how food should be presented.
Recognizes superior quality products, presentations, and flavor.
Ensures compliance with food handling and sanitation standards.
Follows proper handling and right temperature of all food products.
Ensures employees maintain required food handling and sanitation certifications.
Maintains purchasing, receiving and food storage standards.
Prepares and cooks foods of all types, either on a regular basis or for special guests
Managing and Conducting Human Resource Activities
Identifies the developmental needs of others and coaching, mentoring, or otherwise
helping others to improve their knowledge or skills.
Ensures employees are treated fairly and equitably.
Trains kitchen associates on the fundamentals of good cooking and excellent plate
Administers the performance appraisal process for direct report managers.
Observes service behaviors of employees and provides feedback to individuals and
Manages employee progressive discipline procedures for areas of responsibility.
Ensures disciplinary procedures and documentation are completed according to
Standard and Local Operating Procedures (SOPs and LSOPs)