Oversees the daily operations of a kitchen, ensuring smooth and efficient food preparation while maintaining high standards of quality and safety. They manage staff, control inventory, and contribute to menu planning, all while adhering to health and safety regulations. Responsibilities: • Supervises kitchen staff and coordinates schedules • Ensures that the kitchen is kept clean and safe • Orders kitchen inventory, materials, and other supplies • Conducts weekly inventory audits • Coordinates with the restaurant manager regarding menu item changes and prices • Ensures food storage and preparation comply with both health and safety regulations • Maintains records of day-to-day operations Qualifications: • Certification from a culinary school is preferred • Minimum 2 years of work experience in a similar role • Highly organized • Ability to work in a high-stress environment and manage a kitchen staff • Superior knowledge of relevant health and safety regulations Compensation: $45,000+ yearly
• Supervises kitchen staff and coordinates schedules • Ensures that the kitchen is kept clean and safe • Orders kitchen inventory, materials, and other supplies • Conducts weekly inventory audits • Coordinates with the restaurant manager regarding menu item changes and prices • Ensures food storage and preparation comply with both health and safety regulations • Maintains records of day-to-day operations