Chef

Job Overview

responsabilities

• Lead, mentor, and manage culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Participate in interview process and selection of kitchen staff.
• Schedule staff and assist in human resources processes as needed.

skills

• Demonstrated knowledge of culinary techniques and practices
• Understanding of menu and recipe development techniques
• Strong leadership abilities
• Ongoing awareness of culinary trends
• Understanding of health and sanitation laws
• Excellent knife-handling skills
• Applied wine and beverage knowledge
• Basic computer skills and experience with Microsoft Office (Excel, Outlook)

Qualifications

• High school degree or equivalent
• Formal culinary training / culinary degree
• 3-5 years experience in high-volume kitchens
• Previous kitchen management experience
• ServSafe certification
• Bilingual English / Spanish a plus