The Kitchen Manager / Chef oversees all kitchen operations, including food purchasing, preparation, and maintaining quality standards, sanitation, and cleanliness.
Responsibilities include ensuring consistent food quality, hiring and training staff, managing schedules, controlling food costs, and maintaining equipment and safety standards.
They coordinate menu planning, portion control, and inventory management, ensuring proper ordering and receiving of products.
Additional duties involve supervising employee performance, enforcing policies, and conducting performance appraisals. The role requires training staff on safety, sanitation, and equipment use, as well as maintaining cleanliness and temperature controls.
The ideal candidate has at least 6 months of kitchen experience, strong communication skills, and physical ability to lift up to 40 pounds and stand for long periods.