Oversee all kitchen operations, including food preparation, cooking, presentation. Ensure that all dishes meet quality standards and are served in a timely manner.
Manage and execute existing menu and ability to develop new menu items
Manage kitchen staff, including hiring, training, and scheduling. Provide leadership and guidance to ensure efficient kitchen operations and maintain high morale among team members while ensuring labor costs meet company expectations.
Manage kitchen budgets, including food costs, inventory management, and financial reporting. Implement cost control measures to optimize profitability. Maintain relationships with suppliers, order supplies.
Ensure that employees adhere to health, safety, and sanitation regulations. Maintain cleanliness and organization in the kitchen environment.
Proven experience in a culinary role, preferably in a leadership role.
Strong ability to lead and motivate a team, with excellent communication and interpersonal skills.
Ability to manage multiple tasks efficiently, including menu planning, staff scheduling, and inventory control.
Ability to work in fast-paced restaurant settings with open availability to include evenings, weekends, and holidays.