The Chef de Cuisine is responsible for the supervision of kitchen staff in assigned outlet and creating and fostering a sanitary, productive and team-oriented work environment.
Work with Restaurant Manager and front of the house staff to ensure positive guest experience. Maintains professional appearance and demeanor throughout shift
Ensure quality food product and presentations.
Teach and develop staff while serving a consistent product with pride.
Maintains food cost, labor cost and expenses within budget guidelines.
Meets attendance guidelines and adheres to regulatory, departmental and Company policies.
Must be able to cook and create new, innovative and imaginative recipes.
Must be able to react quickly and resolve problems. Support and foster loyalty and always conduct business in a professional manner.
