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