Job Overview

Responsibilities 

  • 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.

Skills 

  • Inventory control and management
  • Purchasing of ingredients and kitchen equipment
  • Managing a kitchen's budget
  • Firing, hiring and training kitchen staff
  • Menu creation
  • Maintaining hygienic and safe kitchen practices
  • Plating design
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