Major responsibilities include:

• Assist the Chef, Sous Chef, and/or Chef de Cuisine in coordination of all food sevice operations.
• Support the execution of the Business Plan trhough completion of assigned action steps.
• Oversee and approve training and development of the kitchen staff.
• Participate in the hiring process by conducting interviews and making hiring recommendations. May assist Chef/Sous Chef/Chef de Cuisine in approving new hires as assigned by the Chef.
• Participate in monthly inventory process.
• Assist in the implementation and management of HCR policies and procedures; active management of kitchen and restaurant procedures throughout scheduled shift.
• Provide direction to kitchen staff, ensuring execution of all employee duties.
• Monitor kitchen operations to ensure compliance with health and fire department regulations.
• Anticipate, identify, and correct any issues with inventory, systems, and staffing.
• Establish and maintain a positive relationship with vendors and act as a daily point of contact.
• Monitor labor costs to attain budgeted goals within HCR policies and procedures.
• Complete the duties of a Line Cook and when needed is responsible to perform duties of all kitchen positions.
• Must be guest oriented, posess the ability to work under pressure, utilizes active listening and effective written and oral communication with a variety of people, must show positive leadership and management skills, must demonstrate effective conflict resolution skills as well as coaching and development of staff, must be a teamplayer and have good decision making and judgment skills.