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 improve the dining experience.