Responsibilities:
- Assist the Head Chef in overseeing the daily operations of the kitchen
- Collaborate with the culinary team to create and execute menus
- Ensure food quality and presentation meets high standards
- Supervise and train kitchen staff in proper food handling and preparation techniques
- Manage inventory control and ordering of ingredients and supplies
- Monitor and maintain kitchen cleanliness and sanitation standards
- Assist with menu planning, recipe development, and cost control
- Coordinate catering events and ensure timely delivery of food
Skills:
- Culinary expertise with a strong knowledge of various cooking techniques and cuisines
- Experience in a catering or restaurant kitchen environment
- Proven ability to supervise and lead a team of kitchen staff
- Strong organizational skills with the ability to multitask in a fast-paced environment
- Knowledge of kitchen management principles, including food service management and inventory control
- Excellent communication skills to effectively interact with staff, management, and customers
- Attention to detail to ensure food quality, portion control, and presentation standards are met
- Ability to handle high-pressure situations and maintain composure
Note: This job description is not intended to be all-inclusive. The employee may perform other related duties as negotiated to meet the ongoing needs of the organization.
Job Types: Full-time, Part-time
Pay: $55,000.00 - $60,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Experience level:
Shift:
Weekly day range:
- Monday to Friday
- Weekends as needed
Work setting:
- Casual dining restaurant
- Fine dining restaurant
Work Location: In person