·  Responsible for all areas of inventory, preparation, presentation, safety and sanitation in one or more kitchens. 

• Support an environment committed to outstanding Guest Experiences; participate in meetings (1:1, pre-shift meetings) with staff to maintain guest focus at all times. 
• Manage performance of direct reports and all staff members; hold others accountable to company standards and expectations; provide timely, supportive coaching when needed.  Support staff understanding of company priorities and expectations.
• Manage restaurant operations with comprehensive, detailed approach to food and beverage quality, safety, building maintenance, repairs, and sanitation/cleanliness.
• Make hiring decisions for hourly kitchen staff; identify talent and make recommendations for internal promotions to Supervisor/Manager roles.
• Provide information and reports on labor, supplies, inventory, and food and beverage costs to Sr. General Manager as required. 

·                5 years of experience as executive chef or executive kitchen manager in large, complex operations with strong focus on food and beverage program, hospitality, and brand management. Progressive growth from hands-on, front-line roles to leadership preferred.

• Track record of success with bias for action, high energy level and desire to succeed.
• 5 years' experience mentoring team members on menu planning, controlling food cost, controlling labor costs and maintaining safety and sanitation.
• Contributing to goals for financial, hospitality and people measures.
• Understanding and knowledge of safety, sanitation and food handling procedures.
• Strong F&B experience and computer skills are required.

·                Demonstrate judgment, decision making, and conflict resolution skills with guests, staff, and peers.

• Utilizes strong interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example -- must be comfortable must be comfortable interacting with guests, visiting chefs, vendors, winemakers, etc.
• Identifies the developmental needs of others by coaching, mentoring, and participating in training staff on menu items including ingredients, preparation methods and unique tastes.
• Demonstrate teambuilding by communicating a common purpose, empowering team members to contribute their best and recruiting candidates with a variety of skills and styles.
• Qualified to demonstrate proper preparation/cooking techniques for junior staff in need of hands-on instruction; firm but fair in providing feedback and communicating expectations.