Directly responsible for controlling all costs, food quality, and condition of kitchen areas of one or more food service outlets. Monitor, meet, and exceed budgeted food cost percentages of assigned outlets. Internalize dish specifications and train Chefs to achieve food margins. Investigate and review all sub-standard food with the Chef team of each outlet. Review the suppliers and their goods' prices every month with purchasing to ensure we are leveraging purchasing power. Review suppliers and goods pricing every month, only purchasing foods from reliable suppliers. Monitor and work with Chef teams to find solutions to trim food wastage. Monitor dishes to specification with no over-portioning. Monitor the restaurant’s logbook daily and determine solutions with the Chef de Cuisine should complaints arise. Inspire and motivate the team to deliver food to specification and therefore achieve profitability and surpass guest expectations. Assist Chef de Cuisine or Executive Sous Chef with menu development. Lead by example, setting the pace and standards by which the Kitchen Team operates, and being sure to recognize superior performance with praise. Deal with the poor performance of the chef team through informal reprimands and, where necessary, follow disciplinary procedures in conjunction with the Director of Operations. Convey new information and any relevant messages to all kitchen management staff. Communicate via Chefs’ meetings, one-on-one meetings, training sessions, notice boards, and written notices. Clearly outline a vision of success and the integral role of the mentor to the Chef team therein to motivate them. Coordinate menu planning and development, including updated food allergies and menu-tasting sessions. Monitor to ensure all dishes are to the restaurant's specifications and that all recipe and preparation requirements are met. Monitor and ensure temperature, seasoning, and flavor are to specification. Ensure that the culinary team upholds kitchen standards as identified via Kitchen Audits. Promote strict adherence to the Health and Safety Policy and Food Safety Policy. Keep the kitchen running smoothly and adequately stocked with all necessary goods. Encourage a positive perception always, both internally and externally. Attend all meetings as requested. Train and recruit Chef team members in line with The Company and statutory requirements. Recruit a Chef team that meets and exceeds guest service standards. Identify the training needs of the Chef team and follow through with instructions designed to drive sales and profits. Monitor the performance and review the Chef team on an ongoing basis, including active training sessions. Organize and attend regular management and staff meetings to resolve operational problems and establish strategies for continued growth. Contribute to all staff briefings and other related activities.

• Opportunities for professional development and training.
• Positive work environment.
• Employee recognition programs.

• Degree in Culinary Arts or Restaurant Management preferred.
• Minimum of 3-5 years of leadership experience in a high-volume venue.
• Strong problem-solving skills.
• Effective communication skills in English.
• Ability to maintain confidentiality and personal integrity.
• Experience in writing reports and procedure manuals.
• Ability to work as a team and stay organized.
• Experience in handling fast-paced and stressful environments.
• Physical ability to lift up to 50 lbs and perform various physical tasks.