• 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
