Job Description

Create menus, recipes, and food purchase specifications


Oversee all kitchen operations, including preparing dishes, inventory management, and hiring and managing staff


Hire, train, and manage kitchen staff, and set staffing schedules


Develop and monitor the food and labor budget for the department


Maintain high professional food quality and sanitation standards


Monitor the profitability of menu offerings, and manage other aspects of the kitchen's financial planning


Have a creative mindset and a passion for pushing culinary boundaries


Have a thorough understanding of health and safety regulations in a kitchen setting


Cooperate with the restaurant manager and banquet manager to prepare special menus.


Developing a culinary plan to ensure quality satisfaction with both long- and short-term goals


Enhancing food quality by creating standards for other kitchen staff members


Monitoring the prices set on a menu by overseeing and comparing it to the cost of inventory, food orders, and supplies


Assisting with the creation of seasonal, monthly, or annual menus


Working with the Restaurant Manager to ensure food, beverage, and labour budgets are maintained and monitored


Supervising daily activities of the kitchen staff including Sous Chefs, Specialist Chefs, Cooks, and Assistants


Ensuring all kitchen equipment is running efficiently and arranging repairs or new parts when required


Looking over operating costs of running the kitchen to ensure food, equipment, and staffing budgets are not exceeded


Leads kitchen team in chef's absence.


Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.


Assigns stations and work shifts of sous chefs, line cooks and kitchen crew for maximum productivity


Develops food preparation techniques and supplies ordering system that minimizes wastage.


Oversee and organize kitchen stock and ingredients.


Keeps cooking stations stocked, especially before and during prime operation hours.


Plans and takes corrective actions to resolve issues in a timely manner.


Manage food and product ordering by keeping detailed records and minimizing waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.


Safeguards excellent food quality and presentation to ensure that restaurant standards are kept and maintained.


Works with head chef to maintain kitchen organization, staff ability, and training opportunities.


Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.


Develop guidelines for hiring staff to maximize efficiency and minimize labor costs without compromising quality of food and customer service.


Requirements:





Previous Restaurant Experience,


Extensive Food and Beverage Knowledge,


Restaurant Industry Knowledge,


Knowledge of Restaurant Regulations,


Ability to Work Under Pressure,


Exceptional Customer-Service Skills


* Strong leadership, motivational and people skills, Flexibility