Bourbon Pub Kitchen Supervisor - Paradies Lagardere, San Francisco International Airport

Duties and Responsibilities

• Be first to market in new products, innovation, and points of difference.

• Conduct regular Quality Assurance tastings and evaluations to ensure recipe adherence, food quality, and consistency.

• Launch/expand successful prepared food product lines and implement successful exit strategies for unproductive merchandise.

• Completes all required reports, logs, and culinary audits/reviews in a timely manner.

• Lead, contribute to and execute parts of the culinary strategic plan for the division.

• Launch line reviews in support of customer and seasonal expectations.

• Leverage fact-based decision making to drive growth and profitability.

• Assists in kitchen schematics design and recommends adjacencies that support the efficiency of the space.

• Orientates new cooks within their respective area, core culinary standards and established food programs.

• Provides support for new restaurant openings and/or renovations.

• Provides leadership to culinary team members.

• Assists with training, coaching and development of culinary team members.