One Haus Hospitality

Position Summary:

The Regional Chef manages and coordinates activities and operations of the Executive Chefs and other employees engaged in preparing and cooking food products within an assigned group

of restaurants. They have functional oversight into all aspects of food preparation and presentation including sourcing and working closely with food vendors. Responsible for ensuring the successful delivery of the Concept's philosophy, which is based upon four distinct core beliefs: Hospitality, Quality, Value and Family.

Essential Duties and Responsibilities:

 Develop and implement creative, innovative, and high-quality menus; review and change menu as needed.

 Work closely with food suppliers and vendors to source high quality products.

 Oversee all food preparation, production, and presentation; ensure that recipes are followed and preparation and presentation are adhered to consistently.

 Prepare a variety of cuisine utilizing skill and creativity.

 Standardize production recipes to ensure consistent quality of accepted samples; plan production schedules and supervise production line.

 Assist staff with job functions as needed to ensure optimum service to all customers.

 Resolves all customer complaints related to food.

 Maintain food history including but not limited to sales mix and history, actual/potential costs, and production time.

 Possess and maintain through understanding of industry and stay abreast of industry trends; communicate/incorporate information to assure kitchen remains current.

 Possess and maintain thorough knowledge of wines offered in restaurant and wine/food parings.

 Represent restaurant at outside functions as needed.

 Ensure all kitchen and food operations are in compliance with all legislated health and licensing guidelines; ensures adherence to all health and safety regulations and procedures.

 Develop, implement, and monitor department budget; manage expenses within approved budget constraints.

 Requisition and/or purchases all food products; complete food production records and costs menus on a regular basis.

 Prepare accurate and timely reports as required.

 Hire, train, supervise, motivate, and develop kitchen staff.

 Assign duties and monitor quality of work; assure staff conforms to organizational policies and procedures and safety regulations.

 Provide day-to-day guidance and oversight of subordinates; actively work to promote and recognize performance.

 Keep up to date on overall activities of the team, identifying problem areas and taking corrective actions.

 May perform other duties as assigned.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:

Graduate of a recognized culinary school and five to six years related experience; or a combination of education and experience.

Skills:

Current knowledge of regional and national trends in food and beverage. Must possess thorough knowledge of all food preparation techniques and styles. Demonstrated proficiency in supervising

and motivating subordinates. Commitment to excellence, high standards, and good judgment with the ability to make timely and sound decisions. Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm. Must possess acute attention to detail. Professional appearance and demeanor with the willingness to be a spokesperson for the restaurant. Ability to effectively communicate with people at all levels and from various backgrounds.