Budget Management, Communication Skills, Cook Dishes, Culinary Operations, Equipment Maintenance/Repair, Food Flavor, Food Presentation, Food Quality, Food Services, Health Department, Inventory Costs, Inventory Management, Menu Management, Operational Support, Production Control, Recipe Development, Sanitation, Staff Training, Team Lead/Manager, Time Management, Training/Teaching
Under the supervision of the Executive Chef, this role supports culinary operations, overseeing production, operation, sanitation, and safety in a high-volume venue.
- Assists in maintaining sanitation standards and high health department ratings.
- Contributes to recipe development, food presentation, and Kosher menu planning.
- Ensures consistent food quality, proper equipment maintenance, and timely food service.
- Manages labor, budgeting, inventory, and controls costs within guidelines.
- Conducts staff training, pre-shift meetings, and ensures proper kitchen closing procedures.
- Reports unsafe conditions and documents hazardous practices.
- Works closely with the Executive Chef on menu specifications and food tasting.
- Supports team leadership in a fast-paced environment requiring flexibility and strong communication skills.