Executive Chef/Kitchen Manager

Essential Job Functions. Duties include but are not limited to:

  • Manages the employees and activities of the restaurant’s kitchen and dining area.
  • Leads and directs the work of others.
  • Ensures inventory control, supplies and proper use of equipment.
  • Ensures proper food quality and recipe adherence.
  • Works during “peak hours” of business and is present during the majority of sales.
  • Acts in accordance with company policies, restaurant specifications and food/beverage regulations.
  • Ensure kitchen equipment is in proper working order and carries out cleanliness and sanitation procedure.
  • Ensure all ordering is done correctly and inventory on hand is never greater than 25%.
  • Follows FIFO (First In, First Out) procedure. Label, date and rotate stock. This is everyone’s job.
  • Keeps a positive professional relationship with co-workers, landlords, tenants and suppliers at all times.
  • Responsible for maintaining our “High Standards” regarding the appearance & cleanliness of store.
  • Assist MP with ordering, inventory and restaurant’s accounting paperwork, etc.
  • Take appropriate action to correct all company and regulatory violations.
  • Works a minimum of 50 hours per week. Motivates crew as necessary.
  • Interacts with customers to ensure they obtain a superior dining experience.
  • Assists General manager with hiring, terminations, promotions and disciplinary actions.
  • Must have English comprehension skills for purposes of safety, job instructions, policy and guest service.
  • Reports to General Manager.


Physical Demands and Work Environment include but are not limited to:

  • Must be able to stand, walk, sit, touch, climb, lift, and read (see) for extended periods of time (8 hours+).
  • Must be able to regularly and safely lift and move boxes, supplies, and materials weighing 25 lbs. or more
  • Must be able to work in a fast-paced, noisy, and sometimes limited movement environment.
  • Must be able to maintain sanitation, food safety, and other food service environment requirements.
  • Must be able to use, mix and store safely all chemicals, hazardous products and cleaning materials.