Job Responsibilities:
• Increase average covers and average check on a daily basis by getting heavily involved with guest retention and recognition;
• Work closely with the Restaurant Manager to establish marketing and promotional activities; monitor and adjust outcomes accordingly;
• Possess full working knowledge and the capability to supervise, correct, and demonstrate all duties and tasks within the assigned kitchen;
• Develop standard recipes to maintain acceptable food costs and ensure that monthly forecasted food cost targets are achieved;
• Ensure effective payroll control through a flexible workforce, maximizing the utilization of casual/part-time employees and maintaining close cooperation with other kitchens;
• Ensure that outlet employees are multi-skilled and have the necessary skills to perform their duties with maximum efficiency through consistent training in accordance with the annual training plan;
• Participate in the formulation of the annual budget by determining projected revenues, expenses, operating equipment, and FF&E requirements in line with the annual business plan;
• Coordinate all repair and maintenance issues; prepare maintenance job orders to ensure the proper upkeep of the kitchens and equipment.
Job Requirements:
• Graduate of an accredited culinary program;
• At least 2 years of experience in a similar position, or 3 years as a Sous Chef, or 4 years as a Chef de Partie in a reputable hospitality and culinary field;
• Excellent communication skills;
• Proficient in Microsoft Office.