- Maintain and develop recipes set forth by Corporate/Executive Chef
- Create and organize all recipes in a professional manner
- Effectively organize tasting for menu changes
- Write clear cooking procedures and a photo log of each dish
- Ensure consistency of recipe in the restaurant
- Manage Food Cost and Labor Cost in keeping with approved budgets
- Controlling and lowering Food Cost and Labor Cost
- Track invoices for billing
- File monthly DSR Reports
- Maintain monthly meetings with staff
- Create policy and procedures for all cooks to maintain
- Create monthly report for Director of Operations and Corporate Chef to recap each store for the month
- Execute Special Event Menus
- Participate in charity events for EHP Hospitality, as needed
- Maintaining the EHP standards for Service & Quality
- Actively participate in weekly F&B Meeting
- Update managers on occurrences in Training and Policies
- Ensure that impeccable standards of cleanliness are maintained throughout the operation
- Provide engaged, friendly and attentive customer service to all guests inclusive of eye contact, respectable conversation and smiling
- Practice highest regards for safety within all areas and with all materials
- Follow and adhere to all standards set forth by the Board of Health
- Performs other related activities as assigned
