Job Description
Key Responsibilities
- Menu Development: Plan and design innovative menus, incorporating seasonal ingredients and culinary trends.
- Food Preparation & Cooking: Prepare, cook, and present dishes according to recipe specifications and quality standards.
- Kitchen Management: Oversee back‑of‑house operations, delegate prep tasks, and manage cooking stations.
- Inventory Control: Monitor stock levels, track food costs, minimize wastage, and order necessary supplies.
- Staff Leadership: Hire, train, schedule, and mentor the culinary team (cooks, prep staff, and dishwashers) to ensure consistent, remarkable output.
- Safety & Sanitation: Enforce compliance with all local health codes, food safety regulations, and cleanliness standards.
- Customer Satisfaction: Adjust recipes to accommodate dietary restrictions (e.g., allergies) and address customer feedback to continuously ...