Conduct a 360° assessment to address operational efficiency and effectiveness
Work with operators to determine areas in need of enhancement (ex. staff, food, budget)
Develop a plan of action to accomplish established goals
Create recipe ideations and menu conceptualizations
Participate as a trainer within operations to establish standards and educate staff
Conduct culinary workshops starting at basic through advanced
Serve as a representative to a product or item delivering educational information to the customer
Deliver ServSafe training and testing services
Serve in a guest chef capacity for special events or functions
Qualifying Background
Results driven, focused, meticulously detail oriented, and highly respected performer with an exemplary work ethic, offering the highest levels of integrity, initiative, and goal accomplishment
Innovative kitchen management, including menu development, staff leadership, and operations management, combined with a proven ability to build, mentor, and collaborate within high caliber teams
Highly effective operational and budget management strategist through conceptual thinking and strategic planning
Mastery of all aspects of kitchen management, including menu conceptualization, budgeting, resource management, inventory management, and ensuring the highest standards of quality from entire kitchen staff
First-class communication skills and interpersonal abilities, including solid presentation techniques, and exceptional process development expertise
Successfully builds organizational relationships, collaborating across boundaries, rapidly developing a positive and productive working rapport
Fine tuned prioritization abilities and thriving in leadership of team dynamics, creating a positive environment
Adaptable, strong self-starter, with intense organizational and operational management focus
