JOB SUMMARY:

Oversee the daily operations of the kitchen to ensure efficient food preparation, high-quality service, and compliance with health and safety standards. This role involves supervising kitchen staff, managing inventory, coordinating with other departments, and maintaining a clean, organized workspace.

QUALIFICATIONS:

• Proven experience in a kitchen leadership role (e.g., line cook, sous chef, or kitchen supervisor).
• Strong knowledge of food safety regulations and kitchen operations.
• Ability to lead and motivate a team in a fast-paced environment.
• Excellent organizational and time-management skills.
• Flexibility to work various shifts, including weekends and holidays.

• Supervision & Leadership:
• Lead and supervise kitchen staff, including cooks, prep workers, and dishwashers.
• Delegate tasks and ensure proper workflow and time management.
• Train new staff and provide ongoing coaching and performance feedback.
• Food Preparation & Quality Control:
• Ensure all food is prepared according to recipes and quality standards.
• Monitor food presentation and portion sizes for consistency.
• Assist with cooking and food prep during peak hours as needed.
• Inventory & Ordering:
• Monitor stock levels and order food and kitchen supplies as needed.
• Receive, inspect, and store deliveries properly.
• Minimize waste and manage inventory rotation (FIFO method).
• Compliance & Safety:
• Ensure all kitchen activities comply with health and safety regulations.
• Maintain cleanliness and sanitation in all areas of the kitchen.
• Conduct regular inspections and take corrective actions when needed.
• Collaboration & Communication:
• Communicate with front-of-house staff to coordinate orders and special requests.
• Assist in menu planning and suggest improvements or new dishes.
• Report maintenance issues or equipment failures promptly.