Leadership and Management
* Assist the Head Chef in overseeing daily kitchen operations, ensuring consistency in food quality, presentation, and safety.
* Supervise, train, and motivate kitchen staff, including apprentice chefs and kitchen assistants, fostering a positive and efficient work environment.
Menu Development and Preparation
* Collaborate with the Exec/Head Chef to develop, test, and refine menu items, ensuring innovation and adherence to culinary standards.
* Prepare and plate dishes for service, ensuring each plate meets high standards for presentation and taste.
Operational Efficiency
* Manage food inventory, ensuring freshness and minimizing waste.
* Control food costs by monitoring usage and ordering supplies efficiently.
* Ensure compliance with health, safety, and hygiene regulations.
Quality Assurance
* Conduct regular checks on food quality, hygiene practices, and equipment maintenance.
* Participate in staff training to maintain high standards of food preparation and presentation.
Innovation
* Stay abreast of culinary trends, new techniques, and ingredients, proposing updates or enhancements to the menu.
* Engage with suppliers and potentially source unique or local ingredients.
Service Support
* Work closely with front-of-house teams to ensure seamless service operations, including during high-volume periods.
* Handle customer feedback related to food, taking appropriate actions to ensure satisfaction.
Qualifications
* Food safety and food handling certification.
Full time package offering between $72,500 and $77,000.
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