Job Description

Key Responsibilities:

Team Supervision: Lead and supervise kitchen staff within your designated section, including line cooks and kitchen assistants. Train, mentor, and motivate team members to ensure consistent food quality and adherence to recipes. Coordinate staff schedules to ensure proper coverage during service hours.

Food Preparation: Oversee the preparation, cooking, and presentation of dishes within your section. Ensure that all food is prepared according to standardized recipes and meets the restaurant's quality standards. Monitor portion sizes, waste, and inventory levels to minimize food costs.

Hygiene & Safety: Ensure that all health, safety, and hygiene regulations are strictly adhered to within the kitchen area. Conduct regular checks to maintain cleanliness, organization, and compliance with food safety standards. Oversee proper storage and labeling of ingredients and prepared dishes.

Operational Support: Assist with ordering and receiving supplies, ensuring freshness and quality. Work closely with the Executive Chef/Sous Chef to plan and execute menu changes, specials, and events. Maintain kitchen equipment and report any issues or malfunctions to the maintenance team.

Quality Control: Monitor the quality and consistency of dishes served to guests, making adjustments as necessary. Conduct taste tests and presentation checks to ensure high standards are maintained. Address any issues or discrepancies in food preparation promptly and effectively.

Communication: Coordinate with the FOH team to ensure smooth service flow and timely delivery of orders. Provide feedback to the Executive Chef/Sous Chef on kitchen operations, staff performance, and any challenges faced. Participate in regular kitchen team meetings and contribute to continuous improvement initiatives. - Schedule: Full-time Shift: Day Job Travel: