Job Description
Job Description
Responsibilities:
- Order materials, supplies and ingredients based on demand.
- Supervise kitchen employees and organize food orders.
- Oversee the food preparation and cooking process.
- Recruit and train kitchen employees in designated stations.
- Monitor inventory levels and perform weekly inventory assessments.
- Work with the general manager to price and change menu items.
- Schedule work shifts for employees.
- Store all food products in compliance with health and safety regulations.
- Ensure the kitchen is clean, sanitized and organized.
- Work with the general manager to develop creative and delicious daily specials.
Requirements:
- In-depth knowledge of kitchen health and safety regulations (Serve-Safe or similar certification preferred).
- Ability to lead and direct in a stressful and fast-paced environment.
- Excellent problem-solving and conflict management abilities.
- Outstanding communication and organizational skills.
- Working cohesively with the FOH manager, expeditor and servers.