• Responsible for management of back-of-house restaurant including interviewing, hiring, and training employees• Provides hands-on leadership by supporting and coaching employees throughout the shift• Ensures performance reviews with staff are conducted in a timely manner• Communicates performance expectations by providing constructive feedback as necessary• Writes schedules and handles labor budgets• Achieves restaurant’s cost objectives as measured by the inventory software and financial statement results• Responsible for ordering and following inventory management guidelines• Ensures product quality standards are met and products are purchased from approved vendors• Helps identify food cost issues and assists Kitchen Manager in resolving issues• Manages new menu roll outs and menu changes• Ensures the restaurant is producing quality food in a timely manner by managing ticket times

-Responsible for preparing breakfast and lunch catering orders daily-Ensures orders are organized and completed in a timely manner-Works occasional offsite catering events-Maintains cleanliness and sanitation guidelines in the kitchen

-Assists and supports the executive chef in selecting and training kitchen staff, planning of menus and meals, and enforcing health and safety standards in the kitchen-Offers guidance to kitchen staff on the preparation, cooking and presentation of different foods in the restaurant-Handles any problems that may arise in the kitchenHelps in ensuring customers are served efficiently and effectively

-Assisted the Chef Manager in overseeing and training kitchen staff-Supervised a staff of ten employees -Offered guidance to kitchen staff on the preparation of different foods-Handled/resolved issues in the kitchen-Monitored food costs to ensure company was within budget-Managed multiple stations daily including grill, sauté, fusion and deli-Created unique weekly menus and daily specials -Enforced overall cleanliness and safety in the kitchen

-Created daily specials-Worked multiple stations including sauté, pantry, and grill in both restaurants-Micromanaged the restaurant - in charge of closing duties-Trained new employees on various stations in the kitchen-Assisted with catering and worked off premise parties and banquets

-Handled ordering and inventory-Managed a kitchen staff of five cooks-Fabricated meat and fish for the entire restaurant daily-Handled closing duties-Supervised the restaurant in the absence of the executive chef-Created daily soup specials

-Prepared stocks, sauces, and pastas daily-Cleaned the kitchen and equipment each night-Assisted the executive chef in closing duties-Worked sauté, grill, pantry, and pastry stations

-Completed daily prep list before arrival of other cooks-Closed the restaurant daily-Created daily soup specials-Worked grill, sauté, oven, pantry, and dessert stations

-Created daily specials-Worked multiple stations including sauté, pantry, and grill in both restaurants-Micromanaged the restaurant - in charge of closing duties-Trained new employees on various stations in the kitchen-Worked off premise parties and banquets