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RESPONSIBILITY
This position is responsible for:
- Overseeing daily kitchen operations, ensuring execution of food quality, preparation, safety, and cleanliness standards.
- Train coach and develop kitchen staff to uphold company recipes, portioning, and execution standards
- Recruit and retain strong culinary talent, ensuring a stable and capable kitchen team
- Monitor inventory levels, food costs, and waste, maintaining cost control within budget parameters
- Collaborate with front-of-house management to deliver seamless guest experiences
- Maintain a clean, organized and compliant kitchen environment in accordance with health and safety regulations
- Analyze kitchen performance and implement improvements to achieve culinary and financial goals
- Lead with a hands-on approach, ensuring strong presence and leadership during peak shifts
- Uphold a culture of accountability, structure, and high energy
REPORTING RELATIONSHIP
Reports to: General Manager and CEO
TYPICAL SCHEDULE
- 5 days per week, including nights, weekends, and holidays, with a strong presence during peak hours. Schedule may vary depending on operational needs.
KEY RESULT AREAS
- KITCHEN OPERATIONS
Responsible for the overall performance and standards of the kitchen:
- Execution of food quality, consistency, and presentation
- Compliance with company recipes, portioning and prep standards
- Efficient daily operations and shift readiness
- Health and safety standards upheld
- TEAM LEADERSHIP
Responsible for hiring, training, developing and retaining top kitchen talent:
- Training and coaching for performance and development
- Team morale, accountability and stability
- FINANCIAL PERFORMANCE
Responsible for cost control and profitability of the kitchen:
- Food cost, inventory management and waste control
- Budget adherence and kitchen P&L awareness
- Staffing levels and labor efficiency
- COLLABORATION
Works closely with the front-of-house team:
- Clear communication and operational alignment
- Seamless guest experience through FOH and BOH coordination
- Shared ownership of guest satisfaction
- COMPLIANCE AND ENVIRONMENT
Maintains a safe, clean and organized kitchen environment:
- Adherence to sanitation and regulatory standards
- Cleanliness audits and ongoing improvement
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