Kitchen Director

Oversee and coordinate the execution of kitchen-orientated needs such as but not limited to: operational excellence, cleanliness, maintenance, vendor communication, financial health, safety, speed, quality and presentation of product in regards to Operational Requirements. In addition, the Kitchen Director oversees hiring, onboarding, training, and scheduling. The Kitchen Director is also responsible for leading the Kitchen Assistant Director (KAD), Food Safety & Quality Supervisor  (FSQS, Training Supervisor(TS),  Facilities & Maintenance Director (FMD), and Shift Leaders with the growth and development of our team both personally and professionally. 

Measurements:

• Profit > 13 % 

• Actual Food Cost ≤ Target Food Cost

• Kitchen Productivity > 58% 

• CEM’s = Top 20% Quarterly in each individual temp/taste category, speed of service, portion size, taste, and order accuracy. 

• Safe score of 90%

Hour Allocation:

 5-10 leadership hours ...