Employee is directly responsible for all kitchen functions including food purchasing, preparation, and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking preparation, plate presentation, portion control, cost control; and sanitation and cleanliness.
Supervisory responsibilities include assisting in hiring process, training, scheduling, and oversight of staff.
Ability to manage stressful situations and display appropriate work demeanor and boundaries.
Ability to demonstrate excellent customer service.