Managing all aspects of kitchen, food prep and service operations alongside Executive Chef and General Manager.
Responsible for accurate creation and presentation of all food items served to guests.
Insure quality and accuracy in preparation of all menu items.
Butcher all proteins.
Execute all paperwork associated with Chef position.
Learn and be able to execute all kitchen positions effectively with the ability to teach, and assist staff members.
Manage back of house labor, meeting Perry’s goals and guest requirements.
Responsible for ordering, stocking and managing inventory levels and quality.
Must maintain a professional and welcoming attitude while at work.