Develops, designs, and creates new applications, ideas, relationships, systems, or products, including artistic contributions for the restaurant.
Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures.
Maintains food preparation handling and correct storage standards.
Recognizes superior quality products, presentations, and flavor.
Plans and manages food quantities and plating requirements for the restaurant.
Communicates production needs to key personnel.
Assists in developing daily and seasonal menu items for the restaurant.
Ensures compliance with all applicable laws and regulations.
Follows proper handling and right temperature of all food products.
Estimates daily restaurant production needs.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Checks the quality of raw and cooked food products to ensure that standards are met.
Qualifications
Proven experience working in a steakhouse environment.
Strong skills in grilling techniques, including preparation of steaks to various doneness levels, mastery of grill equipment, and flavor enhancement through marinades, rubs, and smoking methods.
Ability to deliver consistent quality and presentation under high-volume conditions.
Knowledge of food safety standards and compliance with health regulations.
Excellent communication and leadership skills to manage kitchen staff effectively.
