Job Type: Permanent
Responsibilities:
1. Oversee all kitchen operations, including food preparation, cooking, and plating.
2. Ensure that food quality and presentation meet company standards.
3. Manage kitchen staff, including hiring, training, and scheduling.
4. Monitor inventory levels and order supplies as needed.
5. Maintain a clean and organized kitchen environment.
6. Ensure compliance with health and safety regulations.
7. Develop and update menus in collaboration with the chef or culinary team.
8. Manage food costs and work within budget constraints.
9. Resolve any kitchen-related issues or conflicts that may arise.
10. Stay current on industry trends and best practices.
Qualifications:
1. Proven experience as a kitchen manager or a similar role.
2. Strong leadership and management skills.
3. Excellent communication and interpersonal abilities.
4. In-depth knowledge of food preparation techniques and kitchen equipment.
5. Understanding of food safety and sanitation regulations.
6. Ability to work in a fast-paced environment and handle pressure.
7. Culinary degree or certification is a plus.
8. Familiarity with inventory management and cost control.
9. Flexibility to work nights, weekends, and holidays as needed.
10. Food handler's certification may be required.
Education Required:
- High school diploma or equivalent (required).
- Culinary degree or certification (preferred).
