Essential Duties | Responsibilities 

• Directs and supports the kitchen team through role model leadership of FRG philosophies and culture
• Provide the proper leadership to achieve results with food quality standards, production times, financial results, and operating systems
• Ensures food quality of all products and menu items from purchasing, receiving, storage, preparation, execution, and service
• Ensures that line checks are done each meal shift and recorded for audit.
• Oversees facility management in regard to sanitation, safety, and equipment repairs
• Conducts monthly inventories, maintains temperature logs
• Prepares and keeps up to date recipe books for kitchen staff
• Oversees and ensures compliance with the total operating profit for the designated area of responsibility (i.e.; food cost, labor cost and controllable operating expenses)
• Maintain food and labor costs equal to or below the company standard
• Ensures that all kitchen personnel issues (hiring, training, discipline, evaluating, and separations) are documented and recorded properly and in a timely manner to the management team, corporate management and/or ownership
• Read, print and post the weekly Chef memo in the manager’s office, communicate all relevant information

Additional Qualifications

• 5+ years of restaurant experience
• Multi-unit experience preferred