Job Summary:
The Restaurant Chef in Restaurants is a dynamic and hands-on manager responsible for supervising the kitchen operations in alignment with the company’s culture. This role focuses on ensuring the culinary team produces high-quality dishes while strictly following food safety protocols and standardized recipes. The Assistant Area Chef serves as an inspiration for the team, providing guidance, training, and fostering a culture of accountability and growth.

Responsibilities:

• Serve as a role model for enthusiasm, energy, and professionalism in the kitchen
• Conduct training sessions to ensure team members are well-prepared and equipped for success
• Monitor and uphold food quality and guest experiences during shifts
• Oversee food ordering and receiving processes to maintain quality and standards
• Ensure compliance with HACCP guidelines and maintain kitchen cleanliness at all times
• Collaborate with the Area Chef to achieve kitchen goals effectively and positively
• Communicate effectively with both culinary and service teams to maintain a cohesive working environment
• Demonstrate a willingness to learn and continuously improve operations
• Handle administrative duties such as scheduling, training, payroll, labor management, and inventory management

Qualifications:

• Previous experience in a culinary leadership role, preferably in a restaurant environment
• Strong knowledge of food safety standards and culinary techniques
• Excellent communication and team management skills
• Ability to work collaboratively in a fast-paced environment
• Exceptional organizational and time management abilities
• Willingness to learn and adapt to new challenges in the culinary field
• Proficiency in conducting administrative and financial tasks related to kitchen operations

• Serve as a role model for enthusiasm, energy, and professionalism in the kitchen
• Conduct training sessions to ensure team members are well-prepared and equipped for success
• Monitor and uphold food quality and guest experiences during shifts
• Oversee food ordering and receiving processes to maintain quality and standards
• Ensure compliance with HACCP guidelines and maintain kitchen cleanliness at all times
• Collaborate with the Area Chef to achieve kitchen goals effectively and positively
• Communicate effectively with both culinary and service teams to maintain a cohesive working environment
• Demonstrate a willingness to learn and continuously improve operations
• Handle administrative duties such as scheduling, training, payroll, labor management, and inventory managemen