SUMMARY OF POSITION: Operates the kitchen daily with professionalism, respect, efficiency, knowledge and awareness. Understand the philosophy of the chef and adheres to all restaurant policies. Mentors & lead junior staff members. Uphold restaurant standards for quality and cleanliness.

• Act with integrity, honesty and knowledge that promote the culture, values of Mother Tongue, RSG Group, and Mina Group.
• Ensure that all guests feel welcome and are given responsive, professional, gracious service always.
• Maintains clean and organized work stations that are cohesive with the restaurant's philosophy, culture and standards of excellence.
• Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change.
• Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
• Understand completely all programs, procedures, standards, specifications, guidelines, and training programs.
• Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.
• Represents the restaurant professionally through effective communication, cooperation, and relationships with the all business partners.

ESSENTIAL DUTIES & RESPONSIBILITIES (other duties may be assigned):

• Understand completely all policies, procedures, standards, specifications, guidelines, and training programs set forth by the Executive Chef and Executive Sous Chef.
• Assumes 100% responsibility for the quality and integrity of products served.
• Ensures that all products are received in correct unit, count and condition. Ensures deliveries are performed in accordance to restaurant receiving policies and procedures.
• Collaborate with all staff to ensure timely completion of mise-en-place production in compliance with restaurant standards.
• Responsible for production work to benefit the restaurant: Butchering, Charcuterie, Braises, Stocks and Marinades.
• Consolidates product and maintains order, rotation and cleanliness of the walk-in cooler.
• Assists cooks with the set up and break down of stations so that shift changes happen in a timely manner.
• Assists in the management of all kitchen staff, including prep and dishwashers.
• Participates in ordering, menu development and recipe development.
• Documents new kitchen recipes in standard corporate format.
• Work as a member of the team to ensure success in all stations and areas of the restaurant.
• Fill in where needed on stations to ensure that service standards and efficient operations are met.
• Maintain a hygienic and safe working environment at all times.
• Reports to work punctually and assist in the event of an emergency outlined within restaurant standards.
• Attend all scheduled meetings and participate with opinions or ideas pertaining to the agenda.
• Ensure that equipment is maintained as outlined in the restaurants safety and preventive maintenance programs.
• Responsible for End of Month Inventory.
• Be able to work lunch and/or dinner service while supervising daily production needs.