Responsibilities

Assist all activities for the CM (Culinary Manager)

Food preparation and recipe adherence

Hiring, training and scheduling of kitchen staff and back of house

Maintenance of kitchen organization, appliances and sanitation standards

Responsible for purchasing, inventory and cost control

Maintain a profitable operation

Work closely with General Manager in developing

Assist in coordinating event scheduling, set up and breakdown

Monitor proper use of POS system and updating menu items

Support and implement the Company local store marketing programs

Promote high service standards

Leads and contributes to local BOH meetings with influential and pertinent agenda topics

Utilize the shop reports, staff evaluations and DM site evaluations to develop guest oriented quality of service and delivering the WOW and cleanliness action plans to enhance guest total satisfaction

Ensure that the restaurant operates efficiently and effectively within the Company’s fiscal and operational guidelines

Ensures all operations are in line with company standards, with exceptional scores including:

P&L Statements, Shop Reports, Health Inspections and DM Site Evaluations

Conducts all evaluations with GM and utilizes team to implement any changes necessary to maintain an exceptional score

Food Preparation and Production

Ensure that all menu items are made according to recipe and presented in a manner consistent with all drunken fish locations

Maintain a working knowledge of all recipes, products and production procedures

Ensure established standards of food safety and sanitation are maintained

Purchase food products within established guidelines and protocols

Oversee correct receipt, storage and handling of food products to ensure quality and freshness at all times

Preferred Skills

Experience in all stations on the line, Knowledge of correct portions and recipe costing

Creative presentation a must for individual plates

Proactive, punctual and ability to be a good leader

Train serving staff to understand menu items through tastings and regular updates

Outgoing personality/ enhance guest experience Flexibility in schedule

Able to work the line with your team to develop relationships and maintain labor cost

Preferred Qualifications

Must have at least 3+ years’ experience working as a Chef/Sous Chef/Kitchen Manager, in an upscale or fine dining restaurant

Hospitality background a must

Knowledge of computers

Microsoft word, Excel, Outlook, PowerPoint, OneNote

Must be internally motivated and detail oriented and have a passion for teaching others

Good people management skills, communication and listening skills. Must be flexible and adaptable to change

Must be able to work a flexible schedule including days, nights, weekends and holidays

Culinary Training Degree

Serv Safe a plus or willing to attain