KEY RESPONSIBILITIES

- Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.

- Must have excellent food knowledge and a full understanding of culinary terms.

- Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.

- Must be proficient in completing tasks, work efficiently and productively.

- Must be able to work in any section of a kitchen.

- Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.

- Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.

- Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty;
this may include show plates, ...