The Kitchen Manager / Chef oversees all kitchen operations, including food purchasing, preparation, and maintaining quality standards.
They ensure consistent food quality, sanitation, and cleanliness, and train staff in cooking, presentation, and safety procedures.
Responsibilities include hiring, training, scheduling, and evaluating kitchen personnel, managing inventory and food costs, and ensuring compliance with policies.
They plan menus, establish portion sizes, and oversee equipment maintenance and safety protocols.
The role requires at least 6 months of kitchen experience, strong communication skills, physical ability to lift up to 40 pounds, and the stamina to work long standing hours.