Head Chef & Kitchen Ops Leader: Budget, Quality & Training

The Executive Chef’s role is to efficiently operate the kitchen staying within the budget and labor standards. Your duties and responsibilities include but are not limited to the following: Responsible for writing a schedule to cover all stations all days within the labor budget. Establish and reinforce standards for cleanliness of kitchen and quality of food coming in the door and being prepared. Have knowledge of the weekly projections and have plans in place to meet projections. Perform monthly inventory accurately and efficiently. Has a good standing relationship with vendors. Has knowledge of ordering and ability to stay within weekly purchasing budget, keeps pars updated according to the day of the week and season. Hires qualified kitchen personnel according to our needs. Sets standards for training and provides support for all employees. Completes performance reviews, station reviews and has a plan for ongoing training/cross training. Executes progressive discipline. Writes and validates prep sheets. Completes and oversees both am and pm line checks. Keeps all recipes up to date in the prep books. Keeps track of waste for monthly inventory purposes. Has daily/weekly/monthly cleaning plans. Develops weekly food plans. Knows who to contact if there are maintenance issues with any kitchen equipment and keeps logs of repairs and maintenance. Passes on food knowledge to all employees, attends pre-shifts. Has good communication about menus changes, 86’ed items and product changes. Serv Safe, Tips, Allergy and Choke Safer certifications must be up to date. Audits ticket times to ensure they are within company standards. #J-18808-Ljbffr Evviva-Trattoria