This role supports the Executive Chef and Chef in menu development and manages kitchen operations, staff, and off-site events.
Responsibilities include ensuring efficient kitchen workflow by assigning tasks, communicating departmental info, training staff, monitoring performance, and performing cooking duties as needed.
Prepares and cooks food following recipes and standards, manages food presentation, portion control, and replenishment of supplies.
Assists in training and evaluating staff, maintaining cleanliness and safety standards in the kitchen, and overseeing storage and inventory management.
Supports catering events on and off-site, including setup, cooking, service, and cleanup.
In the absence of the Chef, fulfills all job duties required.
Qualifications include a high school diploma or equivalent, ServSafe certification, and relevant kitchen experience. Skills encompass recipe creation, effective communication, leadership, multitasking, and physical stamina. Supervisory responsibilities involve leading kitchen staff and ensuring quality standards are met.