Job Summary
Lead kitchen operations by developing seasonal menus, managing inventory, training staff, and ensuring timely meal preparation while maintaining sanitation and safety standards. Support team performance and resolve customer concerns to deliver excellent dining experiences.
Responsibilities
- Develop new menu options based on seasonal changes and customer demand to enhance customer satisfaction
- Plan and prepare meal designs to ensure quality and consistency
- Coordinate kitchen activities to deliver timely meal preparation and service
- Resolve customer problems and concerns directly to maintain high service standards
- Monitor and record inventory levels and order supplies to sustain kitchen operations
- Support junior kitchen employees with line cooking, food preparation, and dish plating tasks
- Recruit and train new kitchen employees to meet restaurant and kitchen standards
- Create work schedules and evaluate kitchen employee performance to optimize team productivity
- Implement and enforce sanitation and safety regulations to maintain a safe kitchen environment
- Manage the kitchen team effectively in the executive chef's absence to ensure smooth operations
- Utilize MS Office and restaurant software programs to support kitchen management tasks
Preferred competencies and qualifications
- Minimum of 2 years experience in a similar kitchen role
- Strong knowledge of cooking methods, kitchen equipment, and best practices
- Teamwork-oriented with outstanding leadership abilities
- Excellent communication and interpersonal skills
