JOB SUMMARY

We are seeking a talented and experienced cook to lead our culinary team and oversee all kitchen operations. The ideal candidate will possess a passion for food, exceptional leadership skills, and a commitment to delivering high-quality dining experiences. This role requires expertise in food production, and kitchen management, with a focus on fine dining.

Responsibilities .

• Oversee all aspects of food preparation and presentation to ensure quality standards are met.
• Manage kitchen staff, including hiring, training, scheduling, and performance evaluations.
• Ensure compliance with food safety regulations and maintain high standards of cleanliness in the kitchen.
• Monitor inventory levels, report supplies as needed while managing costs effectively.
• Implement effective kitchen management practices to enhance productivity and efficiency.
• Foster a positive work environment that encourages teamwork and professional growth among staff.

SKILLS

• Proven experience in fine dining establishments or upscale catering services.
• Strong leadership abilities with experience in team management and supervising kitchen staff.
• Expertise in food production techniques, and food service management.
• Knowledge of inventory control processes and effective food handling practices.
• Excellent culinary skills with a deep understanding of various cooking methods and cuisines.
• Familiarity with hospitality standards and customer service excellence in the food industry. Join our dynamic team as an Executive Chef where your culinary creativity will shine, contributing to memorable dining experiences for our guests!
  Job Types: Full-time, Part-time
  Pay: $23.00 - $28.00 per hour

Language:

• English (Required)

License/Certification:

• Food Handler Certification (Required)

Shift availability:

• Day Shift (Required)

Ability to Commute:

• San Diego, CA 92109 (Required)

Ability to Relocate:

• San Diego, CA 92109: Relocate before starting work (Required)

Work Location: In perso

• Oversee all aspects of food preparation and presentation to ensure quality standards are met.
• Manage kitchen staff, including hiring, training, scheduling, and performance evaluations.
• Ensure compliance with food safety regulations and maintain high standards of cleanliness in the kitchen.
• Monitor inventory levels, report supplies as needed while managing costs effectively.
• Implement effective kitchen management practices to enhance productivity and efficiency.
• Foster a positive work environment that encourages teamwork and professional growth among staff