PURPOSE
This position is responsible to the General Manager of their unit for the overall food operation. They are the direct supervisor for the Sous Chefs, Lead line cooks, and staff.

REPORTING RELATIONSHIP
Reports to: General Manager

Direct Reports: Sous Chefs
Lead line cooks
Kitchen staff

KEY RESULT AREAS

1. QUALITY OF OPERATIONS
Measurable indicators
? Maintains or exceeds all operational standards for food quality, cleanliness, sanitation, cook times, organization, safety, and employee appearance.
? Food tests
? Daily specials
? Line checks
? Shopper reports
? Number of re-cooks
? Walk-throughs
? Health inspections
? Number of accidents

2. COST CONTROL
Measurable indicators
? Cost of sales vs. theoretical
? Labor vs. budget
? Equipment repair, supplies, and utilities vs. company averages.

3. PEOPLE DEVELOPMENT
Measurable indicators
? Appropriate training programs of all functions.
? Ongoing developmental plans for all direct reports
? Employee turnover.
? Certified trainers

4. STAFF RELATIONS
Measurable indicators
? Positive work environment
? Employees to assist in running the business
? Employee turnover
? Employee feedback surveys and evaluation
? Good rapport with the front of house

5. SELF DEVELOPMENT
Measurable indicators
? Personal development plan

6. ADMINISTRATIVE
Measurable indicators
? Inventories
? Cost of Sales report
? Labor report
? New Hire paperwork
? Personnel procedures
? Evaluations
? Daily specials planned and costed out

7. COMMUNICATION
Measurable indicators
? Day to day direction and feedback to and from managers and staff through memos, pre-shifts, and operational reports.