Job Description

Kitchen management


Supervise and lead the kitchen staff, assigning tasks and overseeing all stations during service. Manage the daily flow of kitchen operations to ensure efficiency and organization. Train new employees and educate the kitchen team on rules and regulations. Schedule staff shifts and handle performance reviews or discipline as needed. Liaise with front-of-house staff to ensure orders are delivered promptly and correctly.
Food preparation and quality control


Assist the executive chef in menu planning and creating new recipes. Ensure all food is prepared and presented to the highest standards, and that dishes are consistent and high-quality. Handle food preparation and cooking, sometimes taking on roles at different stations. Maintain a clean and organized kitchen, ensuring it meets health and safety standards.
Administrative duties


Monitor food costs and control expenses for the kitchen. Manage inventory of supplies and order new products when necessary. Troubleshoot and resolve any issues that arise with kitchen equipment or operations. * Take over managerial duties in the absence of the head chef.