Area Chef

Coach and provide leadership to all the staff of the kitchen, either directly or through the Sous Chef(s) and Chef de Partie(s), ensuring the training and development of staff, providing input for performance, appraisals, and disciplinary action, according to the values and guidelines of Lite Bite Foods. Ensure consistent food preparation and the highest caliber of food presentation, taking advantage of all opportunities to improve upon both, and ensuring communication to the kitchen staff. Recruit, train and develop all kitchen employees. Strong and effective communication with all departments specifically Restaurants, Banquets, and Catering. Manage day-to-day Kitchen operations and culinary team. Execution of Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control. Support management with Catering Proposals, Menu Pricing and Menu Innovation. Track food costs while Managing Vendors to provide Standard Cost-efficient Products. Estimate Food Consumption and Requisition of Food Purchase. Standardize Production Recipes to ensure consistent quality. Responsible for continued growth of overall: Cost, Quality, Presentation and Innovation. Execute all off-site Catering that requires on-site support. Assist Manager of sales & Marketing in Menu Planning and Costing for Special Event Catering. Collaborate with Brand Head on expense tracking for accurate financial projections. Responsible for all the kitchen purchasing. Ensure that appropriate Sanitation, Maintenance and Safety Standards are followed. Implement and maintain Culinary Excellence Standards. Train and manage kitchen personnel and supervise all culinary activities.