Danville, California, United States
Central/ Southern California Regions · Design and execute an assortment of seasonal offerings fitting to restaurants already established brand standard. · Structure work procedures and tasks to reduce prep, touches, & food waste · Oversee and train teams ranging from 30 – 140 members · Creation of new seasonal menus (base line of running consistent food cost under 30%, to a potential 15%) · Responsible for all staff and management development and training · Creating restaurant specific BEO’s, checklists, and standardizing menus. · Complete back logs and ensure restaurant is up-to-date and compliant with all health codes and state requirements · Successfully reduce labor costs through kitchen practices and scheduling 7-day operating establishments. · Direct Reports to owner in alignment with current chef/culinary director · Reduced and controlled Food waste by implementing innovative programs and processes.
California Academy of Sciences