The incumbent assists the Brew Brothers Restaurant Chef with the overall supervision of kitchen personnel within the assigned Brew Brothers location. This position is responsible for overseeing day‑to‑day kitchen operations, food quality, and expenditures in the absence of the Chef. The role supports consistent execution of Brew Brothers’ menu standards while assisting in monitoring food production levels, staffing, and inventory to control food and labor costs and minimize waste.
Provides superior customer service, positively effects interactions with customers and team members, and has the resiliency to deal with difficult customers in all types of business conditions.
Ensures full staff understanding of menu items and monitors food quality.
Ensures all items are prepared from recipes as specified, maintain cost effectiveness and overall quality.
Prepares and performs appropriate yield tests.
Prepares requisitions for food ordering.
Assists in the development of new menu items and daily specials
Demonstrates proper care, storage, use and cleaning of all tools and equipment.
Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity.
Maintains adequate supply of menu items.
Maintains assigned facility in a sanitary condition and equipment in operational condition.
Inspects assigned areas and coordinates cleaning activities with the Kitchen Steward.
Protects company assets against stealing, breakage and waste.
Provides leadership and training to lower-level cooks.
Effectively communicates with other team members, including service and kitchen maintenance personnel.
Continues to update cooking knowledge through books, magazines and discussions with the Executive Chef and Executive Sous Chef.
