Responsible for aggressively developing all staff members to enhance their professional growth.
Effectively communicates with General Manager and EC to ensure effective and efficient operations without issue.
Manages training process for all staff members to ensure proper job expectations as well as performance.
Assists the EC in achieving established restaurant budgets (i.e. for food cost, food efficiencies, labor cost and direct kitchen expenses, etc.).
Preparation and recipe adherence and plate presentations
Conducts daily line checks, food reviews and recipes of the day. Ensures that clear feedback is provided to the entire kitchen team, including staff.