Chef

The Chef is responsible and accountable for all kitchen activities, and assumes complete responsibility for the restaurant as necessary. The Chef works to ensure that all activities of the kitchen and restaurant are consistent with and supportive of the company’s business plan. The Chef is responsible for the development and training of their BOH employees. The Chef ensures all employees (Managers, Trainers and hourly staff) are performing their job responsibilities and meeting expectations in all areas of their job descriptions

Responsibilities:

• The Chef consistently provides a quality product and customer service experience that delivers total customer satisfaction. He or she models and creates an environment in which the customer is always right: ensures a positive customer service experience.
• The Chef responds positively and quickly to customer concerns. He or she corrects potential problems before they affect customers.
• The Chef hires high quality people who demonstrate and ensure consistent customer satisfaction.
• Maintains restaurant at the highest level to meet or exceed the company standards for Quality, Food, Service and Cleanliness.
• Chef will support staff as necessary; and/or may work hourly positions in downtime as to meet labor budgets. This could include: porter, taquero, and/or prep.
• Utilizes labor effectively to meet budgets while ensuring high quality of service
• The Chef continuously improves the skills, knowledge and morale of all employees. He or she treats the employees with dignity and respect: creates an environment where the entire team does the same.
• Works with GM, cooks, and shift leaders to create and deliver aggressive food with memorable flavors.
• The Chef effectively utilizes all training programs from new employee orientation up to and including management training classes.
• Oversees all safety programs and insures complete compliance for a safe work environment.
• The Chef prepares qualified employees for promotion to the next position. He or she continually develops adequate numbers of shift leaders/ trainers to meet the objective of the budgeted plan.
• The Chef evaluates each employee’s performance based on clearly communicated standards and expectations.
• The Chef holds the employees accountable for performance. The Chef makes tough decisions regarding all performance related issues in the restaurant: confronts poor performance and has a hand in terminations.

Effective Business Management:

• Executes company-wide marketing programs; initiates programs on time, correctly and with minimal direction. 
• Appropriate and Fair Business Practices:
• The KM serves as a role model and sets a positive example for the entire team in all aspects of business and personnel management.
• Enforces all labor laws (federal, state and local).
• Follows procedures to maintain the safety and security of all employees, customers and company assets (building, cash, equipment, supplies).
• Upholds company food safety, food handling and sanitation requirements, to ensure the health and safety of our employees, customers and business

EXPERIENCE AND SKILLS:

• Basic computer functions (MS word, excel)
• Good verbal and written communication skills
• Communicates effectively with customers and co-workers
• Bi-lingual skills a plus
• High school diploma or GED required
• 2-3 years in a Kitchen Manager position.
• Must be a minimum of 21 years of age
• ServSafe Food Safety certification preferred (We also sponsor classes)
• Must have a valid Driver’s License
• Must have a reliable method of getting to work