Key Duties & Responsibilities - Ensure proper staffing levels by recruiting, interviewing and hiring talented kitchen staff members following the company’s guidelines - Manage assigned staff, including scheduling, performance feedback, discipline, investigations and terminations. - Responsible for ongoing training and professional development of staff members - Effective communication to management to ensure efficient operations without issue. - Effectively build trust with staff members and fellow management by providing clear and honest communication and feedback. - Evaluate the quality, care and morale of the staff and strives to improve these areas through solid communication, care with schedule-writing, work group leadership, etc. - Comply with all company sanitation procedures and proper food handling techniques. - Ensure work area and the operation of all equipment is in compliance with all safety policies and procedures. - Responsible for achieving or exceeding restaurant budgets for the work unit (i.e., food cost, food efficiencies, labor cost and direct kitchen expenses). - Sets operational goals and follow-up plans for the work unit. Directs and holds all work unit staff accountable for those goals. - Ensure compliance with inventory procedures. - Maintain food quality standards for the restaurant. Oversee all phases of food procurement, production and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards. - Conduct daily line checks, food reviews and recipes of the day. - Constantly improve achievement of Food Quality Standards. Follow Food Quality Management System and ensure that all food served is fresh, wholesome and to recipe. - Monitor all Commitment to Service/Mystery Guest scores, corporate support staff visitation notes, etc. Follow up on corrective action plan. - Responsible for managing on-going repairs, maintenance, programs, etc. - Ensure that staff avoid cross contamination, improper food handling and/or storage practices, etc., through proper training and supervision