We are looking for an experienced second in command in our kitchen.  If you thrive in a fun, fast paced environment that focuses on developing talent and serving great food, this is the role for you.

Responsibilities include:

• Assisting the chef in all food service operations and day-to-day operations of the kitchen.

• Providing direction to kitchen staff, ensuring execution of all employee duties.

• Monitoring kitchen operations to ensure compliance with health and fire department regulations.

• Ensuring compliance with state, federal, and local food handling requirements and standards.

• Assisting in the implementation and management of kitchen and restaurant policies and procedures throughout the scheduled shift.

• Completing duties of a line cook when needed, and is capable of performing the duties of all kitchen positions.

• Ensuring products are stored at the correct temperatures and the recipe books are up to date with current menu items, portions, and ingredients.

• Ensuring utilization of daily prep sheets and meat/fish yield sheets daily and that product counts are recorded accurately.

• Participating in the monthly inventory process.

• Anticipating, identifying, and correcting any issues with inventory, systems, and staffing.

• Monitoring labor costs to attain budgeted goals within restaurant policies and procedures.

• Overseeing and approves the training and development of kitchen staff.

• Participating in the hiring process by conducting interviews and making hiring recommendations.

• Assisting in the completion of all heart-of-house employee 30-day training and annual reviews.