Job Details

Research and develop of menu items to keep pace with industry trends, local and seasonal ingredients to support restaurant and concession business. Inspect recipe compliance and quality control are met throughout the production process. Maintain health department score of 90 or above and SAVORS 3rd party audit score of 95 or above. Create the production schedule to meet business demands. Manage department budget to meet and exceed labor and cost of good expenditures. Maintains an active role in local hospitality community and professional associations. Fiduciary responsibility to operate at peak efficiencies maximizing labor cost of goods and supplies. Maintaining all kitchen equipment cleanliness and annual maintenance. Continually manage, monitor, and seek labor efficiencies to reduce costs, improve product output and enhance overall guess experience. Hiring and Training of all kitchen and stewarding staff to include Serve safe and any Health department regulations. Maintain and m...Executive Chef, Chef, Executive, Hospitality, Restaurant, Security