Chief Executive Chef

3-6 Years

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Early Applicant

Job Description

Hiring and training kitchen staff on food handling or equipment safety
Creating and updating menus based on ingredient pricing and seasonality
Setting and maintaining standards for food quality and dish presentation
Managing ingredients or supplies inventory
Overseeing kitchen-related finances, including budget and food and labor costs
Training front-of-house (FOH) staff, such as food servers or bartenders, on menu and presentation details
Ensuring kitchen staff follow all regulations regarding health, food safety and sanitation procedures
Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
Wash, Cut and prepare foods designated for cooking.
Maintain sanitation, health and safety standards in work areas
Assist in the preparation of food
Clean and sanitize kitchen areas including, work surfaces, cupboards and storage areas, as well as dispose of kitchen garbage
clear and clean tables and trays
refill condiments and other supplies at tables and in serving areas
unpack and store supplies in refrigerators, cupboards and storage areas