| Description: |
• Lead and manage the kitchen team, fostering a collaborative and efficient work atmosphere.
• Develop and execute innovative menus that reflect current food trends and
• Ensure all food preparation meets safety and hygiene standards in compliance with health regulations.
• Supervise daily kitchen operations, including inventory management, ordering supplies, and maintaining equipment.
• Hire Train and mentor kitchen staff on cooking techniques, food presentation, and best practices in food service.
• Collaborate with restaurant management to create special events or seasonal menus that enhance the dining experience.
• Monitor food costs and waste to optimize profitability while maintaining quality.
• Address any customer feedback or concerns regarding food quality or service promptly.
$29 - $33 per hour, 35-40 hours per week
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