About Us

Maintain and develop recipes set forth by Corporate/Executive Chef Create and organize all recipes in a professional manner Effectively organize tasting for menu changes Write clear cooking procedures and a photo log of each dish Ensure consistency of recipe in the restaurant Manage Food Cost and Labor Cost in keeping with approved budgets Controlling and lowering Food Cost and Labor Cost Track invoices for billing File monthly DSR Reports Maintain monthly meetings with staff Create policy and procedures for all cooks to maintain Create monthly report for Director of Operations and Corporate Chef to recap each store for the month Execute Special Event Menus Participate in charity events for EHP Hospitality, as needed Maintaining the EHP standards for Service & Quality Actively participate in weekly F&B Meeting Update managers on occurrences in Training and Policies Ensure that impeccable standards of cleanliness are maintained throughout the operation Provide engaged, friendly and attentive customer service to all guests inclusive of eye contact, respectable conversation and smiling Practice highest regards for safety within all areas and with all materials Follow and adhere to all standards set forth by the Board of Health Performs other related activities as assigned