Essential Duties and Responsibilities include the following.  Other duties may be assigned to meet operational needs.

General

• Responsible and accountable at all times for operating in the best interest of Employer.
• Maintains a positive representation of Employer at all times including the name, integrity, culture and concept of Chalkboard.   
• Consistently adheres to and enforces Company policies, procedures and guidelines.

General Corporate Operations

• Assists in dessert menu planning, food apportioning and utilizing food surpluses.
• Assists in ordering supplies, kitchen equipment and inventory.
• Assists in creative solutions for kitchen and restaurant concepts and layout.
• Assists kitchen team on project timelines and budgets.
• Understands business models and assists in business decisions.
• Assists team to work within budget, offering suggestions.
• Follows policies and procedures.
• Assists in training and development of kitchen staff.
• Coordinates with Executive Chef and General Manager to maintain restaurant is operating at a high level of productivity and efficiency by meeting established cost controls monitored through distributed reports.
• Assists kitchen staff to ensure food quality and safe food handling requirements are maintained and enforced.
• Ensures consistency and quality of recipes, products, and portions as set forth by Employer.
• Accountable for cleanliness and maintenance of restaurant and equipment. 
• Ensures a safe guest and work environment to reduce risk of injury and accidents, including prompt completion of accident reports in the event a guest or employee is injured.
• Monitors and maintains compliance with law and Company policy regarding sale and service of alcoholic beverages.
• Responsible for performing duties and tasks of all kitchen positions, as demonstrated through hands-on involvement, to ensure productivity and efficiency of all kitchen stations, especially during peak business levels. 
• Ensures Company control procedures are in place to safeguard all assets including cash, equipment and inventory.
• Attends and participates in trainings and meetings

Staff Development

• Accountable for orientation, hands-on training and development of hourly employees including, performance feedback and reviews, discipline, incentives and termination.
• Provides continual open, honest feedback, coaching, counseling and discipline to hourly staff.

Personnel

• Accountable for keeping staff morale and enthusiasm high through incentives, empowerment, and delegation.
• Accountable for employee staffing, including recruitment, screening and hiring.  Assist in creation and prompt posting of employee work schedules to reflect performance-based opportunity, ensure customer satisfaction and achieve labor goals.
• Promptly reports high risk issues as appropriate to Executive Chef, General Manager or through other appropriate channels.

Qualifications/Requirements:

• Must have high level of interpersonal skills with ability to handle sensitive and confidential information appropriately.
• Must have strong written and oral communication skills to tactfully and professionally interact with individuals at all levels of the organization and outside the organization.
• Must be able to influence others and build positive work environments and relationships through enthusiasm, sociability, supportiveness, insight, cooperation, and assertiveness.
• Must demonstrate ability to build trust and respect in order to motivate and inspire high performance from others.
• Must be able to think on their feet and quickly synthesize information using common sense and reasoning to analyze and resolve issues while including appropriate people in decision making process.
• Must be able to work independently as well as productively in a team setting.
• Must have ability to multitask, prioritize, and adapt to unforeseen priority changes.
• Must demonstrate self reliance, stamina, and drive.
• Must have high levels of objectivity and emotional consistency with the ability to remain level-headed.
• Must strive to continuously build knowledge and leadership skills with an open mind to constructive feedback.
• Must commit to long hours of work when necessary and ensure work responsibilities are covered when absent.                             
• Must have availability to work weekends, evenings and holidays.         
• Must demonstrate knowledge and proficiency in all areas and positions of restaurant operations.
• Working knowledge of internet software; point of sales (POS) systems; spreadsheet software and word processing software.
• One to two years related management experience/training preferred.
• Prior full service restaurant industry experience preferred.                  
• Must complete ServSafe Certification or comparable approved program and responsible alcohol service training or comparable approved program. 
• Valid driver’s license and current vehicle insurance preferred.
• Must be able to travel occasionally.