Job Description

Job Summary:

Oversee the daily operations of the kitchen to ensure efficient food preparation, high-quality service, and compliance with health and safety standards. This role involves supervising kitchen staff, managing inventory, coordinating with other departments, and maintaining a clean, organized workspace.

Key Responsibilities:

Supervision & Leadership: Lead and supervise kitchen staff, including cooks, prep workers, and dishwashers. Delegate tasks and ensure proper workflow and time management. Train new staff and provide ongoing coaching and performance feedback. Food Preparation & Quality Control: Ensure all food is prepared according to recipes and quality standards. Monitor food presentation and portion sizes for consistency. Assist with cooking and food prep during peak hours as needed. Inventory & Ordering: Monitor stock levels and order food and kitchen supplies as needed. Receive, inspect, and store deliveries properly. Minimize waste and manage inventory rotation (FIFO method). Compliance & Safety: Ensure all kitchen activities comply with health and safety regulations. Maintain cleanliness and sanitation in all areas of the kitchen. Conduct regular inspections and take corrective actions when needed. Collaboration & Communication: Communicate with front-of-house staff to coordinate orders and special requests. Assist in menu planning and suggest improvements or new dishes. Report maintenance issues or equipment failures promptly.

Qualifications:

Proven experience in a kitchen leadership role (e.g., line cook, sous chef, or kitchen supervisor). Strong knowledge of food safety regulations and kitchen operations. Ability to lead and motivate a team in a fast-paced environment. Excellent organizational and time-management skills. * Flexibility to work various shifts, including weekends and holidays.