• In conjunction with Chef Partners continually offer new ideas valuing quality, consistency & resourcefulness
• Maintain the standards of the restaurant with an attention to detail of Yangban’s standard
• Maintain all recipe organization and documentation
• Manage and audit daily labor to targeted labor budget goals– monitor and audit in times/out times, job codes
• Identify opportunities to reduce labor costand maintain at a sustainable level in line with budget
• Make recommendations on product rotation, purchasing and pricing for food products
• Verify deliveries overseeing accuracy to invoices and submit to business manager
• Along with R&D Chef, document and archive recipes
• Ensure the restaurant is staffed adequately for every service including (BOH sous chefs, BOH line staff, porters, dishwashers, prep cooks)
• Oversee daily operations in coordination with management team(all BOH functions including prep team)
• Orchestrate all menu items needed for service. This includes menu changes and adjustments for guests’ dietary needs
• Take inventory on the close of every financial period through standardized inventory software
• Conduct walk-throughs following service to verify cleanliness of kitchen, safety and proper storage of CGS and perishables.
• Maintain and uphold all staff to professional appearance guidelines and standards of conduct as detailed in the handbook
• Write employee evaluations and performance reviews for line staff
• Coach and document employees in accordance with proper Human Resources practices

EXPECTED BEHAVIORS:

1. Model the Core Values -Genuine Hospitality, Exceptional Quality, & Teamwork- while continually striving to infuse their meaning, relevance, and impact into all aspects of your role with poise.
2. Represent Yangban professionally through your personal appearance, communication, and respect for others. 
3. Demonstrate ownership of job responsibilities though focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.
4. Act with integrity
5. Demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities.
6. Take responsibility for maintaining a clean, neat, and orderly work environment.
7. Use equipment, supplies, and other materials with a focused effort to reduce waste.
8. Welcome suggestions and new ideas as an opportunity to learn, grow and improve services.
9. Anticipate and respond to owner, partner, colleague, employee, & guest needs in a respectful and timely manner.
10. Strive to benefit our guests, each other, the restaurant, and the overall industry into the future.