Overview In this role you will oversee budgeting, forecasting, and cost controls to meet or exceed financial goals across high-volume kitchen operations. You will lead departments to ensure compliance with specifications, health and safety guidelines, and equipment maintenance. You will ensure a clean, hazard-free working area and manage scheduling, payroll, ordering, and inventories. You will directly support initiatives from the Executive Chef and the Food & Beverage Director, contributing to overall financial and operational performance.
Responsibilities- Create annual budgets and lead forecasting and cost controls to achieve financial targets
- Oversee departments to ensure production, fabrication, and quality adhere to specifications
- Ensure kitchens and equipment are maintained, compliant with health and safety guidelines
- Maintain hazard-free work area and compliance with Department of Health, OSHA, and internal guidelines
- Manage scheduling, payroll, ordering and inventories following company policies
- Support and enforce initiatives from the Executive Chef and F&B Director
- Apply P&L responsibilities, menu planning, and training in daily operations
Key requirements- Food & Beverage and Culinary experience in a high-volume environment with P&L responsibilities preferred
- Strong leadership, effective communication, and sound judgment
- Comprehensive food knowledge including budgeting, cost control, inventory control, sanitation, and menu planning
- Ability to work across diverse kitchen environments (butchering, baking, soups, stocks, sauces, roasting, sautéing, boiling, cold foods)
- leadership
- effective communication
- sound judgment
- profit and loss statements
- cost control
- budgeting
