This role involves supervising and leading kitchen staff, including cooks, prep chefs, and dishwashers, to ensure smooth kitchen operations that meet food safety and quality standards.
Responsibilities include overseeing food preparation with emphasis on recipe adherence and portion control, monitoring inventory levels, and ordering supplies as needed.
It requires training staff on proper food handling, safety procedures, and cooking techniques, as well as coordinating with front-of-house teams for timely service.
The position also involves addressing kitchen issues and emergencies promptly.
Essential skills include prior management experience, strong leadership, knowledge of food safety, adaptability in a fast-paced environment, proficiency with kitchen equipment, effective communication, and inventory management skills.
This role may involve performing additional duties based on specific circumstances.