Responsibilities:
- Oversee the daily operations of the kitchen, including food production, inventory control, and quality assurance.
- Ensure compliance with food safety and sanitation standards.
- Develop and implement standard operating procedures for the kitchen.
- Train and supervise kitchen staff, including cooks, prep cooks, and dishwashers.
- Create and update menus to meet customer preferences and dietary restrictions.
- Collaborate with other departments, such as banquet and catering, to ensure smooth operations for special events.
- Monitor kitchen equipment and coordinate maintenance and repairs as needed.
- Manage food costs by controlling portion sizes and minimizing waste.
- Stay updated on industry trends and new culinary techniques.
Qualifications:
- Previous experience in a supervisory role in a restaurant or hospitality setting.
- Strong knowledge of food production techniques, kitchen equipment, and food safety regulations.
- Excellent organizational and time management skills.
- Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
- Strong leadership skills with the ability to motivate and inspire a team.
- Effective communication skills to interact with staff, management, and customers.
Note: This job description is intended to provide a general overview of the position.
Duties and responsibilities may be subject to change based on organizational needs and priorities.
Job Type: Full-time
Pay: $55,000.
00 - $70,000.
00 per year
Benefits:
* 401(k)
* 401(k) matching
* Retirement plan
Experience level:
* 3 years
* 4 years
Pay rate:
* Hourly pay
* Yearly pay
Shift:
* 10 hour shift
* 8 hour shift
* Day shift
* Evening shift
Weekly day range:
* Monday to Friday
* Weekends as needed
Work setting:
* Bar
* Casual dining restaurant
Work Location: In person
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