Responsibilities: - Prepare and cook delicious and visually appealing meals according to recipes and dietary requirements - Oversee the operation of the kitchen, including food preparation, cooking, and presentation - Manage inventory control and ordering of food supplies - Ensure compliance with food safety and sanitation regulations - Train and supervise kitchen staff in proper food handling techniques - Collaborate with the catering department to plan and execute special events - Create menus that are innovative, diverse, and meet the needs of customers - Monitor and maintain quality standards for food preparation and presentation - Manage shift schedules and ensure smooth operations during service hours Qualifications: - Proven experience as a chef or cook in a professional kitchen setting - Strong leadership skills to effectively manage a team - Knowledge of food management principles, including inventory control and cost management - Familiarity with dietary restrictions and ability to accommodate special dietary needs - Bartending experience is a plus - Excellent organizational skills to manage multiple tasks simultaneously - Ability to work in a fast-paced environment while maintaining attention to detail - Strong communication skills to effectively interact with staff, customers, and vendors Note: This job description is not intended to be all-inclusive. The employee may perform other related duties as negotiated to meet the ongoing needs of the organization.
Job Type: Full-time
Pay: $55,000.00 - $65,000.00 per year
Experience level:
Shift:
- Day shift
- Evening shift
- Morning shift
- Night shift
Weekly day range:
- Every weekend
- Monday to Friday
- Weekends as needed
Work setting:
- Casual dining restaurant
- Fine dining restaurant
Work Location: In person