• Supervises specialty restaurant kitchen operations, ensuring a seamless blend of culinary artistry and compliance with top-tier Food & Beverage policies and standards. • Creates captivating dining experiences, meticulously managing food quantities and artistic plating to elevate the specialty restaurant's offerings. • Collaborates seamlessly with the Executive Chef, Executive Sous Chef, and Culinary Supervisors, harmonizing the kitchen's rhythm. • Demonstrates an unwavering commitment to excellence, consistently delivering superior product quality, captivating presentations, and delightful flavors. • Exhibits meticulous attention to detail in managing purchasing, receiving, and food storage, guaranteeing freshness and minimal wastage. • Implements and enforces rigorous food handling and sanitation protocols, prioritizing the safety and satisfaction of guests and staff alike. • Remains up-to-date with local, state, and federal regulations (OSHA, ASI, Health Department), ensuring full compliance and peace of mind for all stakeholders. • Empowers the Restaurant and Catering staff through comprehensive and engaging training sessions, nurturing a knowledgeable and passionate team. • A driving force for excellence, emphasizing guest satisfaction and continuous improvement in departmental meetings. • Fosters a culture of open communication with associates, valuing feedback and promptly addressing concerns with attentiveness. • Creative visionary, actively contributing to the development of daily and seasonal menu items to enchant guests. • Utilizes budgets, operating statements, and payroll reports for effective financial management, and optimizing department resources. Education and Experience • High School Diploma or equivalent required; Bachelor’s Degree preferred. Culinary Education preferred. • 3+ years of experience leading a culinary team preferred. • Certifications as required to comply with local and state code
