| o Self-Driven Development ~ Passion about what you do drives you to know more o Promote, work, and act in a manner consistent with the mission of MAYNARD’S. Is a comfortable and creative gathering place. We offer globally influenced, locally sourced Chef driven cuisine. We promote innovative thinking and devotion to reinvest in our community o There is a strong sense of supervisory “presence” in the kitchen o Solutions are sought for all problems, with a “can do” environment existing o Managers & Crewmembers grow in their job positions through effective coaching and directing skills o The kitchen team is motivated and inspired as we “lead by example” o Good judgment is exercised in delegating authority and responsibility o Decisions and discipline are fair and consistent for all team members o Input to operations is enthusiastically shared at management team meetings o Daily Input to Managers Log communicates o Executive Chef grows in position as measured by performance standards & reviews o An “open door” policy results in a positive work environment o IPC meetings meet company guidelines ~ agendas & timeliness o Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. o Monitor sanitation practices to ensure that crew members follow standards and regulations o Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met o Inspect supplies, equipment, or work areas to ensure conformance to established standards o Ensures all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs o Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner o Attend all scheduled crew member meetings and offers suggestions for improvement o Coordinate with and assist fellow crew members to meet guests’ needs and support the operation of the restaurant o Fill-in for fellow crew members where needed to ensure guest service standards and efficient operations | 
